• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Christmas

    Baked Shrimp Scampi

    Published: Oct 28, 2016 · Modified: Jan 12, 2021 by Coley · This post may contain affiliate links.

    Jump to Recipe

    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.

    Quick, Easy, Delicious: Baked Shrimp Scampi {recipe + video) | ColeyCooks.com

    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.

    Quick, Easy, Delicious: Baked Shrimp Scampi {recipe + video) | ColeyCooks.com

    Three Years Ago: Fairytale Eggplant Pasta
    Print

    Baked Shrimp Scampi

    Quick, Easy, Delicious: Baked Shrimp Scampi {recipe + video) | ColeyCooks.com
    Print Recipe

    ★★★★★

    5 from 3 reviews

    This easy recipe for baked shrimp scampi is always a crowd pleaser! Buttery, lemony, garlicky, and perfect for weeknights and entertaining alike.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 2 servings 1x
    • Category: main dish
    • Method: oven
    • Cuisine: Italian

    Ingredients

    Scale
    • 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

    1. Preheat the oven to 425 degrees.
    2. 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.
    3. 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.
    4. 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

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    BAKED SHRIMP SCAMPI | Lemony, Buttery, Perfectly Cooked Shrimp with Crispy Herbed Breadcrumbs. SO Delicious! | ColeyCooks.com

    SaveSave

    More Christmas Recipes

    • A plate of caramel candies with sea salt on a white plate.
      Chewy Homemade Sea Salted Caramels
    • Overhead shot of a baking sheet with roasted Italian sausage, red and green peppers and onions.
      Easy Baked Italian Sausage and Peppers
    • overhead shot of a bowl of pasta with clam sauce
      Linguine alle Vongole: Pasta with Clam Sauce
    • Lamb chops crusted with herbed Dijon cut off a rack and set on a blue dinner plate.
      Dijon Herb Crusted Rack of Lamb

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Danielle

      October 28, 2016 at 6:11 pm

      Mmmm. Butter. Another great recipe using stuff I've always got on hand. Yay!

      Reply
      • Coley

        November 03, 2016 at 7:08 pm

        Yes!! This is the best, easiest meal ever if you keep a well stocked pantry that includes frozen shrimp (and I know you do!)

        Reply
    2. Joy Flury Brown

      October 29, 2016 at 11:53 pm

      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!].

      Reply
      • Coley

        November 03, 2016 at 7:07 pm

        Yay!! I'm so glad you loved it. Next you have to make sure you try it with some Finlandia butter and report back!

        Reply
        • Joy

          November 04, 2016 at 12:28 am

          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!

          Reply
          • Coley

            November 04, 2016 at 12:37 pm

            Yay! Can't wait to hear what you think 🙂

            Reply
    3. Annemarie @ justalittlebitofbacon

      November 04, 2016 at 4:30 pm

      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!)

      Reply
      • Coley

        November 05, 2016 at 1:37 pm

        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 🙂

        Reply
    4. Cam

      October 04, 2022 at 3:32 pm

      This recipe is amazing. Really easy and everyone loved. Making again!

      ★★★★★

      Reply
      • Coley

        October 04, 2022 at 4:56 pm

        So glad you loved it Cam!

        Reply
    5. Julie Barnes

      November 29, 2022 at 1:46 pm

      Phenomenal. I used colossal shrimp and served as an entree with steak for surf and turf. Huge hit, these will become a staple.

      ★★★★★

      Reply
      • Coley

        November 29, 2022 at 5:02 pm

        So glad you enjoyed it!

        Reply
    6. Rachel

      April 28, 2023 at 2:28 pm

      This is an amazing recipe. I made it for a dinner party and everyone was raving about it!! Definitely the star of the night.

      ★★★★★

      Reply
      • Coley

        May 02, 2023 at 12:59 pm

        So glad you loved it Rachel!

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

    Italian Recipes

    MEYER LEMON FOCACCIA | ColeyCooks.com | Salty, Sweet, Tangy, Pillowy Soft + Totally Addictive!

    Meyer Lemon Focaccia

    Beef and stuffed tomatoes in a casserole dish.

    Spiedini alla Siciliana

    side view of a stack of thin breaded chicken breasts with a lemon

    Crispy Italian Breaded Chicken Cutlets

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    Side view of a plate of a serving eggplant parmesan with a fork.

    Easy Baked Eggplant Parmesan

    The Best Crispy Chicken Parmesan Recipe

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme