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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.
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
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.
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This dish was fantastic! I love the fact that it was so easy to make and in one cast-iron skillet in the oven. The crumble on top was the best part!
I have to admit I thought I had all the ingredients but realized I forgot the shallot but asked Siri if I could substitute dried onion flakes so I used 1 tablespoon of those in lieu of the shallots and it turned out perfect. served with a simple fettuccine just tossed in a small amount of olive oil.
This dish has become a favorite! Everyone has had it loves it. It is so delicious! For those who have asked about preparing it ahead of time, I put the shrimp in the fridge minus the crumb mixture. I prepared them the next evening and it was fine.
This was SO GOOD!! There are only two of us, so I halved the recipe, but kept the panko at 1/3 cup.
This was so easy and delicious! This will be our go to scampi from now on. My husband loved it and said “let’s have this from now on!” Thank you!
This is a really great recipe! My kids love it! We are having it tonight for the second time. We’ve decided to add it to our family cookbook!
Made this tonight and it was great! Very flavorful, which is so important. One note: since we are watching sodium intake in our house I didn’t add any salt. Didn’t need it! The natural salt in the shrimp and the cheese were sufficient, and the garlic more than compensates for the flavor the salt would have provided. So if other readers are wondering about salt, this is doable! This is definitely going on our “make it again” list.
This was delicious and so easy. Plus I like the fact the recipe calls for a lot less butter than traditional scampi. The topping added a great crunch and another layer of deliciousness! Leftovers were great too! A definite keeper.
Thanks Anne. We are also avoiding salt and you are absolutely right, no need to add any. It was perfect and the red pepper flakes (increased a bit) made up for all the spice needed. Loved the recipe and will be on the monthly rotation.
Going to make this for Christmas! Looks wonderful. Will be using 2 pounds of shrimp. Will be too much to fit in our cast iron pan. Am afraid this is the secret to the crispiness of the shrimp. Would a 13×9 baking dish cook it as well? Any recommendations? Thank you!
I have made this recipe several times as it is delicious. I would like to know if, short of actual cooking, it can be prepared in advance. If so, how far in advance without affecting the quality of the finished dish?
I have made this dish several times over the years, and it is my favorite go-to for shrimp scampi. I serve it with spaghetti squash from my garden. After roasting the squash and shredding it, I mix it with a sauce of sautéed garlic, garden greens, cream cheese, cream, and parmesan and top with mozzarella. It is a perfect Italian meal!
can you put this together ahead and bake the next day?