This Baked Shrimp Scampi is the perfect combination of buttery, garlicky, lemony goodness. It’s an easy seafood dinner that feels restaurant-quality, without any fuss. This baked shrimp dish is packed with flavor from fresh garlic, white wine, parsley, and a buttery panko topping that gets golden and crisp as it bakes. Enjoy alone, or pair with pasta, rice, and/or crusty bread.
Why You Will Love This Shrimp Scampi Recipe
- Quick & Easy: With minimal prep, this shrimp scampi bakes in about 10 minutes.
- Bold Garlic Butter Flavor: Loaded with lemon, garlic, paprika, and white wine for classic baked shrimp scampi flavor.
- Crowd-Pleasing Dish: This shrimp recipe works as a simple dinner, appetizer, or holiday seafood option.
- Versatile: Enjoy with crusty bread, rice, pasta, or serve alone.
Ingredient Substitutions
- Shrimp: Substitute with scallops or chunks of firm white fish (cod or halibut).
- White Wine: Pinot Grigio is my go-to, or you can use chicken broth or vegetable broth.
- Butter: Replace half with olive oil, if desired.
- Panko Breadcrumbs: Use regular breadcrumbs or crushed Ritz-style crackers.
- Crushed Red Pepper: Swap with chili flakes, Calabrian chili paste, or omit for mild flavor.
How to Prepare Baked Shrimp Scampi
- Add the shrimp to a bowl and season with salt, pepper, and paprika. Toss to coat. Refrigerate while preparing the butter mixture.
- Melt the stick of butter in a pourable bowl. Stir in the garlic, white wine, lemon juice, lemon zest, crushed red pepper, and parsley.
- Pour about 1/3 of the butter mixture into the bottom of an oven-safe casserole dish.
- Add the seasoned shrimp in a single layer.
- Pour the remaining butter mixture over the shrimp.
- For the topping, melt the tablespoon of butter and mix with the Panko and parsley. Sprinkle evenly over the shrimp.
- Bake at 400°F (204°C) for about 10 minutes, or until the shrimp are pink, opaque, and fully cooked through.
- Broil for 1–2 minutes if you want the topping extra golden.
- Garnish with additional parsley and serve with lemon wedges.
How to Serve and Store
- Serve this baked shrimp scampi as an appetizer, or main seafood dish. Pair with crusty bread.
- Spoon over rice, pasta.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently in a skillet with a splash of broth or butter to avoid overcooking the shrimp.
- Freezing is not recommended due to texture changes.
Frequently Asked Questions
- Can I use frozen shrimp? Yes, just thaw completely, pat dry, and proceed with the recipe.
- Do I have to use wine? No, easily substitute with chicken or vegetable broth.
- Can I make this baked shrimp scampi without the panko topping? Absolutely. It becomes a more traditional garlic butter shrimp scampi.
- How do I prevent shrimp from overcooking? Use large or jumbo shrimp and remove from the oven as soon as they are pink and opaque.
- Can I double the recipe? Yes, just use a larger casserole dish so the shrimp stay in a single layer.
More Shrimp Recipes to Love
- Crab Stuffed Shrimp
- Spicy Cajun Shrimp Sauce
- Grilled Shrimp Salad
- Crispy Fried Coconut Shrimp
- Shrimp Cocktail
Baked Shrimp Scampi
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
This easy Baked Shrimp Scampi with lemony garlic butter and a crispy panko topping can be served alone, or pair with bread, pasta, or rice.
Ingredients
- 1 1/2 pounds peeled and deveined shrimp, tail on (21-25 count, or larger)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 stick butter
- 5 garlic cloves, pressed
- 2 tablespoons white wine (Pinot Grigio)
- Zest and juice of one lemon
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh chopped parsley
- Lemon wedges, for serving
For the Topping:
- 1 tablespoon butter, melted
- 1/3 cup Panko breadcrumbs
- 1 teaspoon fresh chopped parsley
Instructions
- Preheat oven to 400°F (204°C).
- Peel and devein the shrimp, if needed.
- Add the shrimp to a bowl and season with salt, pepper, and paprika. Toss to coat. Refrigerate while preparing the butter mixture.
- Melt the stick of butter in a pourable bowl. Stir in the garlic, white wine, lemon juice, lemon zest, crushed red pepper, and parsley.
- Pour about 1/3 of the butter mixture into the bottom of an oven-safe casserole dish.
- Add the seasoned shrimp in a single layer.
- Pour the remaining butter mixture over the shrimp.
- For the topping, melt the tablespoon of butter and mix with the Panko and parsley. Sprinkle evenly over the shrimp.
- Bake for about 10-12 minutes, or until the shrimp are pink, opaque, and fully cooked through.
- Broil for 1–2 minutes if you want the topping extra golden.
- Garnish with additional parsley and serve with lemon wedges.
- ENJOY!
Equipment
Staub 3-Piece Rectangular Baking Casserole Dishes
Buy Now →Staub Small and Medium Casserole Dish
Buy Now →Notes
- Use large shrimp (21–25 count) so they don’t overcook quickly. Jumbo shrimp can also be used.
- If using unsalted butter, use one full tablespoon of salt to season the shrimp.
- Broiling at the end gives the panko topping a beautiful golden finish.
- If preparing in advance, assemble everything except the panko topping, then refrigerate and add the topping just before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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