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Ready to jazz up your favorite classic Shrimp Scampi? Try this restaurant-style Crispy Baked Shrimp Scampi that comes together in under 15 minutes, and is dripping with rich, buttery flavors.
I’m mildly obsessed with updating (and improving) classic recipes, and after the success of my Browned Butter Shrimp Scampi, I was itching to try another take on my family’s all time favorite meal. And this simple textural fix seemed like the perfect idea. A simple oven baked Shrimp Scampi gets topped with flavourful golden, buttery, garlic parmesan breadcrumbs to create an indulgent dish that’s sure to be a total crowd pleaser every time you make it.
Serve as an appetizer OR a light meal with salad, garlic bread, pasta, or a warm bowl of Zuppa Toscana. Perfectly crunchy, delicious and buttery… you won’t be able to stop! Plus, it’s so easy to make, you won’t believe the flavours coming out of your skillet OR dish when it’s done!
Why this Recipe Works
Shrimp is one of the easiest proteins to cook, and my personal favorite to use whenever I’m in a hurry and need to put a simple, wholesome dinner on the table.
My Creamy Tomato Garlic Butter Shrimp and Creamy Pesto Shrimp Alfredo are weeknight staples in my household, and every once in a while, we have a Mexican food night with my Spicy Shrimp Fajitas.
But truth be told, I was always skeptical about cooking shrimp in the oven- I always worried about overcooking. And once I tried this recipe, there was no going back! It was such a game changer, and I realized how easy it was!
What Goes into this Recipe
- Shrimp: Peeled, deveined and with the tails on or off- as per your personal preference.
- Breadcrumbs: Panko breadcrumbs- for that beautiful crispy texture.
- Aromatics: Fresh garlic and shallots, for that savory, umami deliciousness.
- Lemon juice: A shrimp scampi staple. Use freshly squeezed lemon juice for the best flavor.
- White wine: Just a splash, to lend that restaurant-quality flavor and oomph.
- Seasonings: Salt, pepper and red pepper flakes.
- Cheese: Some classic Parmesan cheese, freshly grated.
- Butter: To cook the shrimp, and for that luxurious, rich flavor.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make
- Season shrimp: Combine shrimp, white wine, lemon juice, shallots, melted butter and some salt and pepper in a baking dish or a skillet.
- Make breadcrumb mixture: In a small bowl, mix together the Panko breadcrumbs, Parmesan cheese, red pepper flakes, garlic and some parsley with some melted butter.
- Arrange and bake: Spread the breadcrumb mixture all over the shrimp and pop the dish in the oven. Bake for about 12 minutes or until the shrimp is just cooked.
- Broil: Change the oven setting to broil and cook for 2 more minutes or until the breadcrumbs get golden brown and crispy. Sprinkle the remaining parsley, add lemon juice and serve.
The best way to serve this crispy baked shrimp scampi is to team it up with a simple pasta dish or some rice. Whenever I make this when I’m hosting, I team it up with some Fried Tortilla Chips and serve it as a dip.
In fact, you can also pair it with some crusty Artisan Bread or Cheesy Garlic Bread to make it more indulgent, or go all in on a seafood spread with Creamy Lobster Tails.
Recipe FAQ’S
Yes, you can. Just remember to thaw the shrimp completely before you use it for the recipe.
Use chicken broth or some extra lemon juice (if you love that citrusy zing) instead of white wine.
To make gluten free baked shrimp scampi, simply use gluten free breadcrumbs instead of Panko breadcrumbs.
Watch On Video
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Crispy Baked Shrimp Scampi
Ingredients
- 2 pounds shrimp peeled, deveined and tails on or off
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons white wine optional – sub with extra lemon juice or chicken stock
- 1 brown shallot minced
- 1/3 cup butter melted, divided
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/3 cup Panko breadcrumbs
- 4 cloves garlic minced
- 2 tablespoons parmesan cheese grated
- 1/2 teaspoon red pepper flakes crushed, or more, to taste
- 1/4 cup fresh parsley leaves chopped
- 3 lemon wedges to serve
Instructions
- Heat oven to 425º F (220°C). Combine shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper in a skillet or baking dish. Mix well to coat shrimp.
- OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.
- In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.
- Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are ‘just’ cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
- Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank You for all the wonderful recipes you’ve shared, and if someone would like to “print out” the recipe for ease of preparation, you make sure to include the “photo” of the dish. Let’s face it, half the enjoyment of food IS visual.
Wishing you and yours Happy Holidays’!
Made this and it was so easy and absolutely delish!! My husband and picky teen son said this was the best and a definite keeper! Thank you for this fantastic dish!!
This will be a definite go to dish. Absolutely love it TY
I made this recipe the other night and had to substitute a few ingredients & used what I had here at home and it was absolutely delicious! It was such an easy recipe to make. Everyone loved it! Thank you
This is an awesome recipe. I usually don’t have success when breading chicken and fish with Panko bread crumbs and parmesan. This was a huge hit! My picky son doesn’t eat shrimp, so I had them all to myself 😉.
Hi I was wondering what size shrimp you used in this recipe.
Thank You and Happy Holidays!!
Hi Michele! We used king prawns in Australia! They are jumbo sized, nice and fat.
You’re very welcome and happy holidays to you too!
I tried the recipe tonight and it was so delicious. Everybody loved it! This recipe is a keeper. Thank you for sharing.
Great to hear! Thank you so much for letting me know! XO
Would love to have the ingredients for the sauce, can you please share. Did you serve the sauce hot or cold?
Thanks
Kathy
Greetings,
Can’t wait to make this but wonder what is the dipping sauce you show? Looks too creamy to be cocktail sauce.
Thanks
Kathy
So sorry, the video does add a cocktail sauce that we added. It is an option to have with this shrimp! Hope you enjoy!
Hi
Great, really love It!.
Question: which is the red sauce recipe ?
Thanks
Andre
Have made this twice. Both times a big hit! Super easy and quick. Husband loved the “crunchies”on top!
That is awesome! I love the ‘crunches’ too! haha. So glad that it is liked! Thank you for sharing!