Baked Shrimp Scampi

A spoon scooping out baked shrimp scampi from a dish.

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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.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 2 servings

Calories: 755kcal

Author: Nicole Gaffney

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.

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