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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.
Thank you for sharing your amazing recipe. It is a definite keeper 🤓
First time I ever baked shrimp. LOVED IT. I didn’t have a Shallot but I did have some Mirepoix (minced carrot, celery, onion) mix already made up. The crunch of the carrots and celery combined with the Panko… OMG!!! Poured it over linguini with spinach and tomato. It was FANTASTIC!!! Thanks for the recipe!!!
Terrific!
Made several adjustments to account for things not in the pantry.
Didn’t have a shallot, used diced onion instead. Used garlic power vs. minced garlic, 1/4 teaspoon gives you vampire protection for about 48 hours. Also didn’t have Parmesan but did have Gruyere, made for a very nice flavor. After dinner I went to the dish and tilted it to get the last spoon of sauce, it was that good!
Thank you for the easy and delicious recipe. Everyone loved it. it’s very satisfying when I am able to please everyone in this group. I can’t wait to try some of your other recipes. You have a new fan
Absolutely fabulous! Great recipe that was made as written. Not a shrimp was left, all gone. Thanks so much.
Totally would make this again!
So easy and delicious! The only modification I made was double the crispy topping, with so much shrimp I felt it needed more.
A definite 5 star recipe. Flavor is great, easy to make, I even prepare it ahead of time, put it in the refrigerator and pull it 30 minutes before I am going to pop it in the oven. We add some angel hair pasta, a good “garlicky” homemade garlic bread, and a salad for a good get together meal.
The first two times I made it I followed everything to a “T” (mainly because I HATE those review that say “this is great, I only made these 25 changes – instead of shrimp I used tofu”. Yeah you did not make this recipe) and only have two things I changed after that.
The amount of panko needs to be increased (IMHO). The mixture as posted barely covers any of the dish. I now add another 1/4 cup and I still feel it could use more.
I now omit the red pepper as it really does not add any noticeable flavor to the dish.
Overall this dish is great and I thank Karina for posting this. Definitely in the stable of dishes I have for entertaining guests.
Rich and delicious! Served with pasta and your lemon butter scallops (because it is New Year’s Eve). All of your recipes have been so delicious and full of flavor – thank you! I am so glad I found your site. Happy and Healthy New Year!
This was fantastic. The only thing I added was the zest of 2 lemons, dried oregano and basil. We wanted to lick our plates!