If you’ve been paying attention these past few weeks, you’ve probably noticed the boatload of seafood recipes (pardon the pun) I’ve been posting. That’s because – in case you missed it – October is National Seafood Month! And as a sustainable seafood advocate and all around seafood lover, I felt it was my duty to make the most of it. So I’m closing out October with one more stellar seafood recipe, and it’s just what we need to lead us into the upcoming holiday season. Baked. Shrimp. Scampi.
So buttery, so lemony, so indulgent. Yet, what makes it truly awesome is that it comes together really quickly. If you start with already peeled and deveined shrimp, all you have to do is toss them with a little lemon juice, white wine, salt, and pepper, then mix up some buttery seasoned breadcrumbs to spread on top and bake in a hot oven until bubbling and golden brown. BOOM. Start to finish, you’re looking at 25-30 minutes tops, and that’s if you take your time and sip a glass of wine while you do it (recommended).
I made this recipe last year as part of my Christmas Eve spread and my family devoured every last bit. I love that it’s such an elegant dish, but that it comes together with minimal effort. If you’ve only ever had shrimp scampi over pasta, you have to give this baked version a try. I happen to like it a whole lot better.
Whenever I make a recipe that has only a few ingredients – like this one – I always make sure they’re of the best quality possible. When it comes to shrimp, I always insist on using wild caught American shrimp for their sustainability and superior texture and flavor. I also insist on using a real European butter, like Finlandia. It has a higher butterfat percentage and is made from the milk of (mostly) grass-fed cows, which really makes difference in the final dish.
Make this baked shrimp scampi for a quick and indulgent weeknight dinner. Make it for a fancy dinner party. Make it for a casual cocktail party. Just make it for someone, even if it’s only yourself.
- 1 cup panko breadcrumbs
- 1 medium shallot, minced
- 2 cloves garlic, grated or finely minced
- pinch of red chili flakes
- 1 teaspoon lemon zest (from about 1/2 lemon)
- 2 tablespoons finely chopped parsley, plus more for garnish
- salt and pepper, to taste
- 8 tablespoons salted Finlandia butter, melted
- 1 pound shrimp, peeled and deveined (16-20 count recommended)
- 1 lemon, juiced, plus more for serving
- 2 tablespoons dry white wine
- Preheat the oven to 425 degrees.
- Combine the breadcrumbs, shallot, garlic, chili flakes, lemon zest, parsley, salt, pepper and melted Finlandia butter in a medium bowl and mix until the butter is fully incorporated.
- In another bowl, mix the shrimp with lemon juice, white wine, salt, and pepper. Transfer to a casserole dish and arrange the shrimp in a single layer with tails facing outward.
- Sprinkle breadcrumb mixture over top and spread out evenly. Bake for about 10-15 minutes, or until bubbling, golden brown, and the shrimp are opaque in the middle. Squeeze a little bit more lemon juice over top, sprinkle with parsley, and serve.