Ina's Baked Shrimp Scampi
This easy recipe for oven baked shrimp scampi is always a crowd-pleaser! It's rich, buttery, garlicky, lemony and super quick to toss together. It's a great option for holidays and special occasions, but it works just as well for weeknight dinners.
This delicious recipe is inspired by the one and only Ina Garten. Her baked shrimp scampi has been a staple during the holidays and especially on Christmas Eve, when my Italian American family celebrates the Feast of the Seven Fishes. I've made a few tweaks to the recipe over the years based on my experience as a chef, and I'm so excited to share my version!
It's no secret that Ina Garten is a genius, and this recipe is proof. Rather than tossing the lemony garlic butter shrimp with pasta, she bakes it instead with lots of breadcrumbs on top to add the best crunch.
For such an elegant dish, this recipe comes together with minimal effort and yet still has so much flavor. It's a nice light meal for lunch or an easy weeknight dinner, but I think it's ideal for entertaining because everyone goes crazy for it!
Want more fresh shrimp recipes? Try my roasted shrimp cocktail, this New Orleans inspired BBQ Shrimp or this quick and easy marinated grilled shrimp – all perfect for holiday entertaining!
Why This Recipe Works
- It’s elegant but easy – only a handful of ingredients needed.
- Only takes 5-10 minutes of hands-on prep and cooks in 10-15 minutes, making it great for entertaining
- Bakes in one pan for easy clean up!
Garlic Butter Shrimp Ingredient Notes
- Shrimp - I highly recommend American wild-caught shrimp for their sustainability and superior texture and flavor. Use jumbo shrimp - 16-20 count per pound or larger and choose peeled and deveined shrimp for easier prep.
- Butter - Use unsalted butter to control the saltiness of the finished dish.
- Panko Bread Crumbs - Choose unseasoned panko breadcrumbs - they give the best texture, but regular breadcrumbs will work in a pinch.
- White wine - Choose a dry white wine like sauvignon blanc or pinot grigio. If you avoid alcohol, chicken broth can be used as a substitute.
- Fresh Parsley - Use Italian flat leaf parsley if you can find it. You can add additional fresh herbs, like thyme or rosemary, if you wish.
- Lemon - Use a whole fresh lemon - you will need the juice as well as the zest
- Shallots - They add the best mild and slightly sweet flavor.
- Garlic - This recipe uses lots of garlic but can be adjusted to suit your taste. Always use fresh garlic.
- Red pepper flakes - Optional but recommended. They won’t add too much spiciness to the dish, just enough to cut through the richness.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowl
- Microplane grater or zester
- Baking dish - such as an oval gratin dish or even a cast iron skillet.
Step by Step Instructions
- Add the breadcrumbs, shallot, garlic, chili flakes, lemon zest, parsley, salt, pepper and melted butter to a small bowl and mix until everything is combined and wet with the melted butter.
- Add the shrimp to another bowl with lemon juice, white wine, salt, and black pepper and gently combine. Transfer the mixture to a casserole dish and arrange the shrimp in a single layer with tails facing outward.
- Sprinkle the breadcrumb mixture over top of the shrimp and spread out evenly.
- Bake for 10-15 minutes or until bubbling, golden brown, and the shrimp are opaque.
- Squeeze with more lemon juice and sprinkle with parsley, then serve while hot with extra lemon wedges.
Tips for Success
- Shrimp cook very quickly and over cooked shrimp will become rubbery. Check them after 10 minutes and cook only a few minutes longer if needed.
- You can assemble the breadcrumb butter mixture and the white wine mixture separately and store in the refrigerator for up to 3 days in advance. When ready to bake, toss the shrimp with the wine, top with the breadcrumbs and bake.
How to serve baked shrimp scampi
That garlicky, buttery scampi sauce is just begging to be sopped up by a big hunk of crusty bread or garlic bread! Add a glass of wine and a simple side salad and you have an easy weeknight meal. Try it with this Warm Spinach Salad or this Sicilian Fennel and Orange Salad.
It also pairs well along with seafood soups, like classic lobster bisque or this creamy New England clam chowder recipe.
While not totally traditional, this classic dish makes an excellent addition to a Seven Fishes dinner on Christmas Eve. Serve it alongside this ultra crispy fried calamari, these easy seared scallops, these classic baked stuffed clams Oreganata, or have all your seafood in on hearty stew, like Cioppino!
FAQ's About Garlic Butter Shrimp Scampi
Store leftover shrimp scampi in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer for best results.
Dry white wines go best with the indulgent and rich flavors of shrimp scampi. Try a Pinot blanc, Pinot Grigio, Sauvignon blanc or a light, un-oaked Chardonnay.
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Baked Shrimp Scampi
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.
Notes
- Shrimp cook very quickly and over cooked shrimp will become rubbery. Check them after 10 minutes and cook only a few minutes longer if needed.
- You can assemble the breadcrumb butter mixture and the white wine mixture separately and store in the refrigerator for up to 3 days in advance. When ready to bake, toss the shrimp with the wine, top with the breadcrumbs and bake.
Nutrition
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It’s my go to recipe now for shrimp dinner night. If it’s a weekday I’ll add less butter 😉 it’s so easy and delicious. I prefer fresh shrimp. However, I’ve used frozen shrimp many times with this method and it’s good to keep on hand (both the frozen shrimp and this recipe 😉 for a last minute dinner guest. Or just a night you want something special with your nice wine.
So glad you love the recipe! Thanks for leaving such a lovely review! 🙂
This was really delicious. I cooked it for my mom and I for Valentine’s Day. She thought it was a bit unusual but really good nonetheless. I used an unoaked Chardonnay which worked beautifully. Since we are around 3500 ft in elevation, I needed to cook it a tiny bit longer - around 17 minutes.
Glad you enjoyed the recipe! Thanks for leaving a review!
This is an amazing recipe. I made it for a dinner party and everyone was raving about it!! Definitely the star of the night.
So glad you loved it Rachel!
Phenomenal. I used colossal shrimp and served as an entree with steak for surf and turf. Huge hit, these will become a staple.
So glad you enjoyed it!
This recipe is amazing. Really easy and everyone loved. Making again!
So glad you loved it Cam!
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!)
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 🙂
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!].
Yay!! I'm so glad you loved it. Next you have to make sure you try it with some Finlandia butter and report back!
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!
Yay! Can't wait to hear what you think 🙂
Mmmm. Butter. Another great recipe using stuff I've always got on hand. Yay!
Yes!! This is the best, easiest meal ever if you keep a well stocked pantry that includes frozen shrimp (and I know you do!)