Baked Shrimp Scampi — Damn Delicious

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Baked Shrimp Scampi

This is the easiest yet fanciest dish of all – tender shrimp baked with buttery breadcrumbs, garlic and lemon juice. Just 10 min prep!

This is epic. It really is.

Because everyone’s favorite shrimp scampi is transformed into an easy peasy baked version, crusted with buttery breadcrumbs.

Plus, no one will believe that this is completely baked in all of that crunchy, crispy goodness. And this comes together in just 20 min from start to finish.

With that tender shrimp just swimming in that garlicky, buttery sauce, you can’t go wrong. You just can’t.

Baked Shrimp Scampi

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This is the easiest yet fanciest dish of all – tender shrimp baked with buttery breadcrumbs, garlic and lemon juice. Just 10 min prep!

Ingredients:

  • 2 tablespoons white wine*
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup Panko*
  • 1/4 cup unsalted butter, melted
  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 425 degrees F. Add white wine and lemon juice to a 9×13 baking dish; set aside.
  2. In a small bowl, combine Panko and butter; set aside.
  3. In a large bowl, combine shrimp, olive oil, garlic and red pepper flakes; season with salt and pepper, to taste.
  4. Add shrimp in a single layer to the prepared baking dish. Sprinkle with Panko mixture.
  5. Place into oven and bake until bubbly and golden brown, about 10-12 minutes.
  6. Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Chicken stock can be used for white wine as a non-alcoholic substitute.

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68 comments

Oh my gosh! This Baked Shrimp Scampi looks so delicious! I need to make this soon!

When baking the shrimp, does there need to be a flip halfway through the time?

Nope – no flipping needed here 🙂

What kind of white wine do you suggest using for this Baked Shrimp Scampi? I am not a wine connoisseur but do like it in food(s).

Joyce, here is a great resource discussing the 5 best white wines for cooking. Hope that helps! 🙂

This is do easy. It would be great for a luncheon with a salad but what would you accompany the shrimp with for a dinner?

Steam Aparagus and Scampi over Linguine!

This scampi looks incredible!! I think it would be a great appetizer for parties too!

Ahh I love scampi! Takes me back to my childhood x

This sounds great, but it makes a lot of servings. How does it reheat? Could I cut the recipe in half and bake it in a 8 x 8 or 9 x 9 or casserole dish? It should works as long as the shrimp is a single layer, right?

Sarah, this is really best when served immediately as the crispness does lose out over time.

Looks so great! I would love such dinner as I really like shrimp.

I made this last night and my husband and teenaged boys loved it! So easy and so good. I doubled the bread crumb topping for 2 lbs. of shrimp and served with lemon risotto and asparagus. Yum!!

Amazing!It looks so tasty & absolutely delicious.Can’t wait from tasting it!
Thanks for share such a attractive recipe.
Cool!

I’m definitely trying this! Right now I’m heating up my leftover Shrimp Scampi Dip! Your recipes don’t disappoint!

I’m really into this type of fast and lazy meals that you can prepare with fewer ingredients. I’m not a fan of shrimps, though. I’ll try to replace it with chicken and I hope it’ll turn out as good as the shrimp version. Do you think that the chicken will suit well to the recipe?

Yes, absolutely, but cooking time may need to be adjusted to ensure that the chicken is completely cooked through.

This was a well liked part of our dinner tonight, and so simple to make. Lemon orzo with asparagus was a great accompaniment. Thanks for a great recipe!

Thanks for another great recipe!! Just made it tonight. I had a question…was it supposed to be more saucy? I don’t know if maybe I added too much bread crumbs to the melted butter so it was more of a paste? And then in order to get it brown or crunchy I had to put it on Broil for a few extra minutes. The flavors were great…I guess I was expecting more sauce to pour over rice? Will have to try again but family really enjoyed it!! Thanks! I love all your recipes and photos!!

The sauce is mostly soaked up by the bread crumbs, but you can always add more butter, to taste. After all, you can never have too much butter, right?

I made this tonight and it was damn delicious. My husband *loved* it and said it’s one of his favorites.

I’m allergic to dairy, so had to use a butter substitute (I know! I miss butter). I used Melt brand and it tasted great. I also used more red pepper flakes and broiled it for the last minute.

I served it over fettuccine and roasted veggies on the side.

Thanks for the great recipe! I’m looking forward to trying more.

Just made this for dinner! Served it over brow rice. It was spectacular! Only thing I did different was put it closer to the top of the oven to brown it for the last 3 minutes. Every recipe I have tried of yours has been a winner so far! Thank you!

This was soooo good!! Served with angel hair pasta. A real keeper!!

This post is making my mouth water and I just ate a big meal too! Looks yum!

Hi! Sorry I’m a total novice at cooking – finally experimenting more my senior year of college!

The shrimp I buy from the store is supposed to be uncooked, right? Thanks!

Yes, that’s correct.

I made this for dinner tonight and it was so incredibly good! I also added @ 2 tsp of lemon zest to the shrimp and served it over angel hair pasta; there were nothing left. I bet would also be good with saffron rice. Will definitely add this to my quick weekday evening dinner list!

Yet another fabulous recipe!! I served mine over Quinoa – sooo good!! Served 3 of us – but should doubled it – we all wanted seconds! SO GOOD and so easy! Thank you!

Is it ok to use cooked shrimp?

It is best to use raw shrimp.

So easy and delicious! My 7 year old wanted to make her dad dinner for his birthday and this recipe was perfect for ease of execution and maximum flavor. My 3 year old’s review “This stuff is amazing!” We used jumbo shrimp and used 4 TBSP and other than cutting back on the read pepper flakes a bit, stayed true to the recipe.

I might cut back on the bread crumbs a bit and/or put this under the broiler for a minute when we make this again. The bread crumbs didn’t get crispy or brown but this was a winner all the same.

It would make a great weeknight dinner as it comes together so fast.

that’s 4 TBSP lemon juice instead of the 2 tbsp lemon juice and 2 of white wine

Hope this doesn’t post twice. Everyone loved dinner! My husband had lunch at the Ritz Carlton today, and he said dinner was equally gourmet. Hurry up with your cookbook. We are ready to order it, Chung -Ah. Your recipes are winners.

Chungah,
This recipe is a keeper!
3rd time I prepared it, and it continues to get rave reviews in a household of the food snobby individuals.
Many thanks, Jamie

I made this tonight. I doubled the breadcrumb part of it, but everything else I made ‘as is’. It was FABULOUS! I did run it under the broiler for a couple minutes after cooking just to brown the topping. I paired it with your parmesan and spinach orzo recipe and some roasted asparagus, and it made for a wonderful dinner. I initially thought it would be too much for four people, but the four of us ate the entire thing. Thank you for yet another wonderful recipe! 🙂

Loved the simplicity of the preparation and great blend of flavors. I used vermouth as the alcohol as I frequently do when I don’t have a suitable white on hand. The recipe halved well.

Im using raw shrimp. So do I cook them up first before I put them in the mixture and put it in the oven?

Johanna, the recipe calls for uncooked shrimp so no, you do not have to cook the shrimp prior to placing them in the oven.

What side dish would go well with this dish?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

looks amazing & can’t wait to try. could scallops be substituted? how would u recommend adjusting ?

Yes, absolutely! What a great idea, although cooking time may have to be adjusted as needed.

I absolutely love shrimp! I am not trying to discredit this recipe or the chef at all. But mine came so bad I had to throw all 2lbs out. We ended up ordering pizza. I know that I probably added to many breadcrumbs but even after the garlic and seasonings my shrimp still had a strong shrimp/fishy taste. Guess I will have to try again

Oh no! I’m actually worried that your shrimp went bad?

This looks so delicious. Can you substitute regular bread crumbs for panko?

Just made this for dinner! It was amazing, served it over pasta. Broiled it for last few minutes to brown top. Cant wait to make it again. Thanks for posting

Oh my. Made this tonight and let’s just say I majorly overate. Your recipes are literally to die for! This was the most incredible shrimp I’ve ever eaten! I can’t believe I made it myself 🙂 I served with your baked zucchini, which was incredibly easy and delicious as well! Thank you for sharing!!

Made this tonight — it was fantastic. I used one pound of jumbo shrimp rather than two pounds of medium. Followed the recipe exactly. It was perfect for two of us (we love shrimp). I served it with a nice Caesar salad. Nothing else was needed. I frequently have issues with shrimp scampi in restaurants because it is floating in pools of butter and you lose the true taste of the shrimp. This was great with the breading, there basically was no sauce, the shrimp was very crispy and tasty. I baked it as directed for 12 min. and it was perfectly browned.

Just love your recipes and your fabulous cookbook.

Thanks for another great recipe. This was a delicious treat for Christmas Eve dinner with a simple green salad.

Made this for Christmas dinner, and it was amazing. Thank you!

I just made this tonight, and it was delicious! I halved the recipe exactly, cut down the temp to 400, the time baking to 8 min, and then broiled it after that until browned. I served it with julienned zucchini that I sautéed in a little butter, and garlic bread. Awesome! Thank you!!

First recipe of yours that I tried. Winner! Sent me searching for more.

I would like to try this recipe. Is previously frozen shrimp acceptable?

I recommend using thawed shrimp.

I added 1 Tb of wine , 1 Tb butter and 1 Tb lemon zest. I add lemon zest to almost everything that requires lemon juice.

This is a great, easy recipe. I make it gluten free by using about a cup of crushed corn tortilla chips instead of the panko.

Can you make this before hand without baking it and put it in fridge until ready to put in oven hrs later?

Yes, absolutely, but I would hold off on the Panko mixture or else it may become soggy.

Can you also put scallops in it.. 🙂

I made this tonight and, I’ve got to say, it was excellent. I added two spices, paprika and Za’athr, just a light sprinkling on top. I read a novel and the main character used Za’athr spice to make lambchops. I found it online and made the chops. I’ve always used Curry and served them with mint jelly, but didn’t need either. If you haven’t tried Za’athr, please do so.

Note: I will be making this scampi again for company in a couple of days.

Hi
Thank u for all the great recipes
Here what can I substitute for white wine
Thank you

Chicken stock can be used for white wine as a non-alcoholic substitute.

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