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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.
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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!