Baked Shrimp Scampi Recipe
Juicy baked shrimp in garlic-lemon butter with a crisp panko topping, ready in about 30 minutes.
Contains: Shellfish · Milk · Wheat
Shrimp is a shellfish allergen. Panko contains wheat and butter contains milk in the authored recipe. Check packaged breadcrumb labels if you need to avoid additional allergens or cross-contact.
WHY IT WORKS
Why This Recipe Works
01
High Heat, Short Bake
A hot oven cooks the shrimp quickly so they stay tender while the butter, garlic and lemon form a light scampi sauce around them.
02
Butter Plus Olive Oil
Butter gives the sauce its rich scampi flavor, while olive oil keeps the coating fluid enough to spread evenly over the shrimp.
03
Crisp Panko Finish
Butter-coated panko adds a light crunchy layer without turning the dish into a heavy breaded shrimp bake.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 425°F. Lightly grease a 9 by 13-inch baking dish.
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Pat the shrimp dry with paper towels and spread them in a single layer in the prepared baking dish.
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In a medium bowl, combine 3 tablespoons (tbsp) of the melted butter, olive oil, white wine and garlic. Finely grate 1 teaspoon (tsp) zest from the lemon into the bowl, then squeeze in 2 tablespoons (tbsp) lemon juice. Stir in the salt, black pepper, red pepper flakes and 1 tablespoon (tbsp) parsley.
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Pour the garlic-lemon butter mixture evenly over the shrimp and turn the shrimp gently so they are coated. In a small bowl, stir the panko with the remaining 1 tablespoon (tbsp) melted butter and 1 tablespoon (tbsp) parsley, then sprinkle the mixture evenly over the shrimp.
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Bake for 10 to 12 minutes. Start checking at 10 minutes and remove the dish when the shrimp are opaque and the thickest shrimp reaches 145°F on a food thermometer.
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Let the dish stand for 2 minutes. Cut the remaining lemon into wedges and serve them with the shrimp, spooning the garlic-lemon butter from the baking dish over each portion.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Check the thickest shrimp with a food thermometer and remove the dish from the oven once the shrimp reach 145°F. They should also look opaque rather than translucent.
Make Ahead
Peel and devein the shrimp if needed and prepare the buttered panko up to 1 day ahead, keeping both covered and refrigerated separately. Combine the shrimp with the lemon and garlic sauce just before baking so the acid does not sit on the raw shrimp for an extended time.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace4 tablespoons (tbsp) unsalted butter, melted, divided
With4 tablespoons (tbsp) dairy-free butter, melted, divided
Replace55 grams (g) unsalted butter, melted, divided
With55 grams (g) dairy-free butter, melted, divided
Use a dairy-free butter that melts and browns reasonably well so the sauce and breadcrumb topping keep a similar texture.
Make It Gluten-Free
Change the following ingredient:
Replace1/2 US cup plain panko breadcrumbs
With1/2 US cup gluten-free panko breadcrumbs
Replace30 grams (g) plain panko breadcrumbs
With30 grams (g) gluten-free panko breadcrumbs
Choose panko specifically labelled gluten-free if you need to avoid gluten strictly.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use raw extra-large shrimp rather than pre-cooked shrimp, which can become rubbery during baking. Pat the shrimp dry before adding the sauce so excess surface moisture does not dilute the garlic-lemon butter. Fresh lemon gives both the zest and juice needed for the scampi sauce.
Useful Substitutions
If you prefer not to cook with wine, replace the dry white wine with the same amount of low-sodium seafood stock or vegetable broth. Regular plain breadcrumbs can replace panko, although the topping will be finer and less crisp.
INGREDIENT QUALITY
Quality Note
Use raw shrimp that smell fresh and clean, and keep them chilled until you are ready to assemble the dish. Pat them dry and avoid extending the bake for extra browning once the shrimp are cooked through.
SPEND LESS
Cost-Saving Tip
Frozen raw shrimp can be better value than fresh shrimp and work well here. Compare the price per pound, buy a larger bag when it is economical and thaw only the amount you need for the recipe.
COOKING TIPS
Tips
Dry the Shrimp Well
Blot thawed or fresh shrimp with paper towels before arranging them in the dish. Less surface water means a more concentrated sauce.
Keep a Single Layer
Spread the shrimp out rather than piling them up so they cook at a similar rate and the topping stays exposed to the oven heat.
Butter the Panko
Mix the breadcrumbs with the reserved melted butter before sprinkling them over the shrimp so the topping browns more evenly.
Check Early
Shrimp cook quickly. Start checking at 10 minutes and remove the dish once the shrimp are opaque and have reached the stated doneness temperature.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cooked shrimp scampi can be frozen in an airtight container for up to about 2 months for best quality. The breadcrumb topping will soften after thawing.
Reheating
Reheat gently in a covered baking dish at 300°F until hot throughout and the center reaches 165°F. Avoid prolonged heating because shrimp can become tough.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Baked Shrimp Scampi FAQs
Can I use frozen shrimp for baked shrimp scampi?
Yes. Thaw the shrimp completely, drain them well and pat them dry before using them so they do not release excess water into the sauce.
What can I use instead of white wine?
Replace the wine with the same amount of low-sodium seafood stock or vegetable broth. The flavor will be slightly different but the recipe will still have the garlic, butter and lemon profile of scampi.
What size shrimp works best?
Extra-large raw shrimp are a practical choice because they cook quickly but are less prone to overcooking than very small shrimp. Keep the shrimp in a single layer for even cooking.
How do I know when baked shrimp are done?
The shrimp should be opaque and curled without becoming tightly coiled. For a temperature check, cook them to 145°F in the thickest part.
Can I make baked shrimp scampi with pre-cooked shrimp?
Raw shrimp are strongly preferred. Pre-cooked shrimp are already fully cooked and can become dry or rubbery during the time needed to heat the sauce and crisp the topping.
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