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Crispy Baked Shrimp Scampi is easy to make with a fancy restaurant flair right at home, and takes only minutes to prepare!
Oven Baked Shrimp Scampi topped with flavourful golden, buttery, garlic parmesan breadcrumbs. The easiest way to cook shrimp in your oven in just 15 minutes!
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!
BAKED SHRIMP
So easy to make, you won’t believe the flavours coming out of your skillet OR dish when it’s done! How fitting it is to be beachfront with a glass of rosé, writing up a post about shrimp. It does not get any better.
This recipe contains a good amount of buttery flavour without being in complete fear of busting out of your jeans. Also, I’ve cut a couple of steps out of the usual recipe, creating something a little easier for those of us finding ourselves out of breath in the kitchen.
HOW TO MAKE BAKED SHRIMP SCAMPI
Shrimp gets mixed right in your skillet or baking dish with some key ingredients:
- Lemon juice
- Butter
- Shallots
- White wine.
As usual, the white wine is optional and can be replaced with chicken stock, extra lemon juice or left out completely. Up to you.
The crumb mixture consisting of melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and parsley is mixed up and sprinkled over the shrimp. Then bake for 12 minutes, or until shrimp is ‘just’ cooked through.
Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
PANKO BREADCRUMBS
Using Panko breadcrumbs guarantee a better texture when compared with regular breadcrumbs, but you can use what you have on hand. Mix breadcrumbs with parmesan cheese, garlic and a hint of red pepper flakes for a slight taste bud awakening. You can of course add more to suit your taste!
Baked Shrimp is so much better with a crispy topping!
For a unique way to serve this, you can pair it with my Fried Tortilla Chips as a dip.
HOW TO STORE LEFTOVER BAKED SHRIMP
Store baked shrimp in an airtight container and keep in the fridge for up to 3 days.
MORE SHRIMP RECIPES
Lemon Garlic Butter Shrimp
Creamy Tuscan Shrimp
Creamy Shrimp and Mushroom Linguine
NOW 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.
This was fabulous. I let the shrimp sit in the butter mixture for a bit before putting in the dish for baking. I also used crushed tortilla chips in place of breadcrumbs to make it gluten free.
I made this last night (after previously making many more of your fantastic recipes), and I too added a side of angel hair pasta with all but the shrimp from your Garlic Butter Shrimp Scampi (because my husband cannot eat shrimp). My youngest son and I DEVOURED the Crispy Baked Garlic Shrimp and the pasta! Now I want to see how I can change this up and use Scallops. Any suggestions??? Should I brown them first or just let them bake? Thank you! Your website is my all-time go-to – Surpassing Food Network!
Why are the tails not removed before cooking?
I don’t think I’ve ever been served Scampi without the tail on. Easy to remove at the table, assuming you have a knife and fork.
Can this be made in a slow cooker instead of the oven? If so, for how long? Thank you.
What is the red dipping sauce you serve with this shrimp?
That’s what I want to know!
Cocktail sauce is served with shrimp.
Ok this was absolutely fantastic! My fiancé and I loved this dish SO much! Thank you for sharing with us. It had the perfect flavoring, (we love garlic) and it was tasty and filled both of us up. Very yummy served over whole wheat pasta and a salad on the side. This is an excellent alternative to shrimp scampi with all the butter and the prep. Just delicious. We literally just finished it and were licking our plates. I feel like we just went out to dinner. Thank you!! <3
I made this for dinner along with Karina’s Sheet Pan Garlic Parmesan Roasted Broccoli and Green Beans. Another great hit. I didn’t change anything on either recipe. My wife is starting to get more spoiled to my cooking, thanks to you Karina.
Thank you so much for your kindness Barry. You have a very lucky wife. I’m sure she deserves every sweet gesture . Please say hi to her for me and big hugs to you both.
This was so easy to put together and tasted great! Forget chicken wings this was my Super Bowl food! Didn’t change a thing except after cleaning the shrimp I seasoned them as I always do. Thank you for all your wonderful recipes.
I used jumbo aregentine shrimp and I didn’t have shallots or Panko crumbs so I substituted some white onion and Romano seasoned Italian bread crumbs and can I say… this is SO delicious!! A huge hit.
Made this tonight for my family but everyone had other plans & my husband was working so I had dinner by myself. This dish was extraordinary…so delicious!! Had some multigrain bread with it and some Pinot noir! Outstanding!!