Time for a little low-maintenance fancy! This is Baked Shrimp Scampi with breadcrumbs.
Baked shrimp scampi is easy to make and is going to make you feel like a combination of Ina Garten, Julia Child, and the kind of person who calmly greets guests with a glass of wine in hand because she had dinner prepped hours ago.
If you are asking yourself if what is effectively a gussied up, garlicky baked shrimp casserole really accomplish all that, the answer is OMG YES.
You see, when you toss shrimp with lemon, then top said shrimp with a thick layer of panko bread crumbs that have been tossed with garlic and butter and more lemon, then bake the whole shebang until the top is gloriously golden and crisp and the shrimp are pink and juicy, you realize that—at least in this brief, beautiful moment—there is nothing in the kitchen you cannot accomplish.
I’m always looking for dinner ideas that I can prep in advance, both for busy weeknights and for dinner parties.
Shrimp are one of my favorite proteins for quick dinners (shrimp takes mere minutes to cook), and they feel special enough for entertaining too.
While I’m a huge fan of my similarly-flavored Garlic Butter Shrimp and Garlic Shrimp Pasta recipes, this oven baked shrimp scampi is the show off.
5 Star Review
“This dish was a HUGE success with my family! So delicious and flavorful.”
— Sayra —
How to Make Baked Shrimp Scampi
I love shrimp scampi (especially this popular Healthy Shrimp Scampi with Zucchini Noodles), but prior to this recipe (my mini-scampi revelation), I assumed it needed to be cooked on the stovetop and at the last minute.
It turns out, all you need to do make shrimp scampi in advance is to bake it instead!
This recipe is loosely based on Ina Garten baked shrimp scampi, with a few of my healthy twists.
- Shrimp. You can use fresh, but 99.9% of the time I buy raw, easy-peel frozen shrimp and let it thaw overnight in the fridge. Once the shrimp is baked in our luscious lemon, garlic, and olive oil mixture, you’ll never suspect it didn’t arrive fresh.
- Olive Oil. Instead of tossing our shrimp in a hefty amount of melted butter exclusively, I found that swapping it for a more moderate amount of olive oil still tasted fantastic. The topping has all the butter the recipe needs to taste rich and indulgent.
- Lemon Juice. A shrimp scampi essential.
Once you have the shrimp arranged in this dish, it’s time for the topping! Shrimp scampi needs three core ingredients:
- Butter. For us, half a stick was the right amount for a rich, buttery scampi. We felt like we were eating restaurant baked shrimp scampi, but with the added benefit that we didn’t need a nap afterward.
- Lemon. Light and bright.
- Garlic. Don’t even think about skimping here! Big garlic = big flavor.
From here, we transition to baked shrimp scampi with BREADCRUMBS.
- Panko Breadcrumbs. They’re extra crispy, larger than regular bread crumbs, and exactly what this healthy baked shrimp recipe deserves.
- Egg Yolk. The egg yolk adds richness and helps the bread crumb topping transform into buttery, crispy baked shrimp “clumps” you’ll want to steal more than your fair share of.
- Shallot. I love the way the bits of shallot crisp in the oven as the topping bakes.
- Parsley. Freshness + color.
- Red Pepper Flakes. For a pop of spice. If you’re a fan of spicy baked shrimp, you can use a little extra.
- Toss the shrimp with oil, lemon juice, salt, and pepper. Layer the shrimp into an oven-safe skillet. If you’d like to impress your friends, you can arrange it in pretty circles (pictured above). Pour any remaining marinade over the top.
- Stir the buttery panko breadcrumb ingredients together in a bowl.
- Top the shrimp with the panko mixture. Bake shrimp scampi for 10 to 12 minutes at 425 degrees F. To brown the topping, broil it briefly. ENJOY!
Pair this baked garlic shrimp recipe with Sauvignon Blanc or Pinot Grigio.
- To Store. Refrigerate baked shrimp in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm leftovers in an oven-safe skillet or baking dish in the oven at 350 degrees F.
- I don’t recommend freezing this dish, as it can negatively impact the texture of the shrimp.
Meal Plan Tip
Prepare the recipe as directed up until the point of baking. Refrigerate it for up to 6 hours. When ready, bake as directed.
Serve this as baked shrimp scampi with pasta or vegetable noodles. Or, enjoy some baked shrimp and rice (Lemon Rice would be tasty). Leftovers are also scrumptious with a crusty loaf of bread like this Rosemary Olive Oil Bread.
Recommended Tools to Make this Recipe
- Oven-Safe Skillet. An investment piece you’ll use for a lifetime.
- Citrus Juicer. Juicing lemons is so much easier with this tool.
- Mixing Bowls. Great for melting the butter and mixing the topping ingredients.
The Best Cast Iron Skillet
Not only is this oven-safe cast iron skillet high-quality and heavy-duty, but it will also look beautiful on your table.
Do you have any favorite make-ahead dishes for a special dinner or easy entertaining? I’d love to hear about them in the comments section below.
And of course, if you try this lightened-up, easy baked shrimp scampi recipe, I’d love to hear what you think about it too!
- 2 pounds jumbo (12 to 15 per pound) shrimp deveined and peeled, tails on or off
- 3 tablespoons extra-virgin olive oil divided
- 4 tablespoons lemon juice divided, plus additional lemon wedges for serving
- 2 teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- ¼ cup unsalted butter
- 4 cloves garlic minced
- 1 small shallot minced (about ¼ cup)
- 2 tablespoons minced fresh parsley
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 large egg yolk
- 2/3 cup panko bread crumbs whole wheat if possible
Preheat the oven to 425 degrees F.
Place the shrimp in a mixing bowl and toss gently with 1 ½ tablespoons olive oil, 2 tablespoons lemon juice, 1 ½ teaspoons salt, and ¼ teaspoon pepper. In a 12- to 14-inch-wide gratin dish or ovenproof skillet, arrange the shrimp in a circle, starting at the outside and working your way in. If you’d like to make the presentation extra fancy, place the shrimp so that the tails overlap slightly and you end up with a pretty spiral (or just spread the shrimp in a single layer and call it a day). Pour any marinade that has collected in the bottom of the bowl over the shrimp.
In a medium microwave-safe bowl, melt the butter in the microwave. Add the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 1 ½ tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon of pepper and stir until combined. Add the panko and stir until evenly moistened.
Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through. If you like the top browned, position a rack in the upper third position and turn the oven the broil. Place the pan on the rack and let broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute. Serve hot with lemon wedges.
Serving: 1(of 6)Calories: 326kcalCarbohydrates: 7gProtein: 33gFat: 18gSaturated Fat: 6gCholesterol: 434mgPotassium: 174mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 12.8mgCalcium: 246mgIron: 3.9mg
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