This easy recipe for baked shrimp scampi is always a crowd pleaser! Buttery, lemony, garlicky, and perfect for weeknights and entertaining alike.
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. 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.
Baked Shrimp Scampi
This easy recipe for baked shrimp scampi is always a crowd pleaser! Buttery, lemony, garlicky, and perfect for weeknights and entertaining alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: main dish
- Method: oven
- Cuisine: Italian
Ingredients
- 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 ½ 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
Instructions
- 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.
Nutrition
- Serving Size:
- Calories: 843
- Sugar: 4.6 g
- Sodium: 1855 mg
- Fat: 50.4 g
- Carbohydrates: 43.6 g
- Protein: 53.9 g
- Cholesterol: 487.1 mg
Keywords: shrimp, shrimp scampi, pasta, easy dinner
Danielle
Mmmm. Butter. Another great recipe using stuff I've always got on hand. Yay!
Coley
Yes!! This is the best, easiest meal ever if you keep a well stocked pantry that includes frozen shrimp (and I know you do!)
Joy Flury Brown
O-M-GOODNESS! I just made this tonight and I had to stop myself from eating too much, it was so freakin' delicious! I put it on a bed of rice with a side of home grown green beans. Honey and I are looking forward to the leftovers.
I just wish I could make it as fast as you do in your video (hehehe!].
Coley
Yay!! I'm so glad you loved it. Next you have to make sure you try it with some Finlandia butter and report back!
Joy
Will do! As you know I use Irish butter, but I'm looking forward to taste testing Finlandia. Glad you told me where I can find it in the store!
Coley
Yay! Can't wait to hear what you think 🙂
Annemarie @ justalittlebitofbacon
Oooh. Can I eat at your house? I was looking through your recipes and everything looks so good! I also use Irish butter, but I was eying the Finlandia butter at the store last week. I'm going to have to pick some up and try it in a few recipes. (Also, I'm all about American wild shrimp! They are so much better!)
Coley
Anytime you wanna come by!! Wild American Shrimp are the BEST and so is Finlandia butter! You totally have to try it. I'd love to hear what you think 🙂
Cam
This recipe is amazing. Really easy and everyone loved. Making again!
★★★★★
Coley
So glad you loved it Cam!
Julie Barnes
Phenomenal. I used colossal shrimp and served as an entree with steak for surf and turf. Huge hit, these will become a staple.
★★★★★
Coley
So glad you enjoyed it!