Baked Shrimp Scampi Recipe (2024)

Published: Jan 28, 2012 · Updated: Aug 18, 2021 by Carole Jones · 37 Comments

Jump to Recipe·Print Recipe

Baked Shrimp Scampi is an easy dinner idea but looks gorgeous enough for a dinner party. The shrimp bake in a yummy lemon garlic sauce with a crispy bread topping. If you love shrimp, you have to try this recipe!

We had a couple dinner guests join us on Wednesday night. My husband was out of town (surprise, surprise!), but nota big deal. I love having people over and flying solo has become the new normal over the past year.

Only problem….I completely forgot they were coming. 100% spaced it. Luckily, what I had in the oven was enough to feed us all. To add to the craziness that evening, the kitchen drain decided to detach right as they got there. Dirty water was everywhere.

The cherry on top for the evening: my children were not on their best behaviorHORRIBLE! I sat them down afterward to talk about expectations…and how I would feed them all ramen for a week if they ever behaved that way again.

So, I certainly wasn’t the entertainer/hostess I like to be, but we all survived. Though, I don’t know if our guests will ever cross the thresh hold of our home again. If I can convince them to give me another chance, I will serve them this extraordinaryshrimp dish. As I devoured it last night, I began planning my next dinner party that would feature this dish as the star.

This is divine enough to convince anyone that they love shrimp. Have I mentioned yet how scrumptious this was? I felt guilty dumping out the extra juices that formed on the bottom of the pan. Next time, I will prepare some pasta, pour the extra juices on top and add a grating of fresh parmesan cheese. I can taste the perfection already…

The recipe calls to butterfly the shrimp, mainly so they will stand up beautifully in the casserole dish. To butterfly them, simply run a paring knife down the back of each shrimp and cut a bit over half way through the thickness.

If you are short on time, or patience, butterflying certainly isn’t necessary. Just spread the shelled, deveined shrimp in the bottom of the pan. You might need to cook it a couple minutes longer though, since they will be thicker.

If you want the stellar presentation for your baked shrimp scampi, be sure you find a beautiful dish to use. I love my oval baking dish for many reasons, but presentation is definitely one of them.

If you love a killer shrimp recipe, you will adore these Shrimp Tacos!

Baked Shrimp Scampi

4.7 from 3 reviews

Print Recipe

Ingredients

Scale

2 pounds extra large shrimp in the shell (15–18 per pound)
3 Tb olive oil
1 Tb white wine vinegar
1 Tb water
2 tsp kosher salt
1 tsp pepper
Topping:
1 C butter, room temperature
4 tsp minced garlic
1/4 C minced shallots
3 Tb minced fresh parsley
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tb fresh lemon juice
1 large egg yolk
2/3 C panko bread crumbs

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 425 degrees. Peel, de-vein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss with the olive oil, vinegar, water, salt and pepper. Set aside while you make the topping.
In a small bowl, mix together all the ingredients for the topping. It helps to use a fork to mash the butter a bit. Set aside.
Arrange the shrimp cut side down with the tails curling up, in a casserole that has been lightly sprayed with nonstick spray. Pour any liquid left from the bowl of shrimp over the top.
Using your fingers, dot the topping evenly over the arranged shrimp. Bake for 12 minutes until hot and bubbly. If you would like the top browned more, place under the broiler for 1-2 minutes.

Nutrition

Serving Size: 1/8th
Calories: 422
Sugar: 0g
Sodium: 612mg
Fat: 31g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 25g
Cholesterol: 256mg

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

Chele says
January 09, 2013 at 4:08 am

Oh my goodness! Just made this tonight, and it was so delicious! Cut recipe in half, since it was just my hubby and I. Left out the egg yolk, fearing one yolk would be too rich for half the recipe, and didn’t miss it. Never before had I seen a scampi recipe that marinates the shrimp prior to baking. I’m sure that was the little something extra that set this apart from other scampi recipes. A keeper.
Reply
Rae says
March 18, 2013 at 8:35 pm

Found this recipe on Pinterest yesterday, and it was perfect! Thanks so much! We served it with angel hair pasta with more garlic/shallot butter and roasted veggies.
Reply
Kristen Dunham says
April 19, 2013 at 9:51 pm

I just saw this on Pinterest too! My mom ordered shrimp for me and had it sent to me(I live in a land locked state, but grew up in the PNW) and I made this recipe with that.
I had no idea you could order shrimp online! It was surprisingly good too.
Reply
See Also
Chicken in Creamy Green Onion Sauce - Low-Carb, So Simple! -- gluten-free, sugar-free recipes with 5 ingredients or less 23 Cast Iron Skillet Recipes For Winter Aloo Matar Recipe | Punjabi Aloo Mutter Puliyodharai recipe, Puliyogare,Tamarind rice - Raks Kitchen
Anonymous says
September 21, 2013 at 10:10 am

This recipe is AWESOME! I only used about 1 1/2 lbs of shrimp & even added a couple extra teaspoons of olive oil. It was perfect on top of some linguine! Thanks so much for this – definitely a crowd pleaser 🙂
Reply
Amy says
May 22, 2014 at 6:44 am

How many servings does this make?
Reply
- Carole says
  May 22, 2014 at 10:45 am
  
  Amy – We are a family of 8 and it feeds all of us as a main dish when I serve it with a couple side dishes as well.
  Reply
Sarah Pfennigs says
August 31, 2014 at 3:22 pm

Unbelievably good! I am so thrilled to have found this recipe. The vinegar gives it an unexpected tang and the buttery crust is perfect. I serve it with sun-dried tomato and spinach wild rice. Thank you so much for sharing!
Reply
- Carole says
  August 31, 2014 at 3:25 pm
  
  So glad you found a recipe you loved Sarah! -Carole
  Reply
Hjuel says
July 14, 2015 at 9:02 pm

Hi! I found you on Pinterest! And thank goodness I did! My family absolutely LOVED this dish! So simple to put together! Will definitely be making this again and again and AGAIN!
Reply
- Carole says
  July 15, 2015 at 6:36 am
  
  I am so glad it was a hit Hjuel! Take a look around and I’m sure you will find a bunch of new yummy recipes to give a try – Carole
  Reply
  - Hjuel says
    July 15, 2015 at 9:59 am
    
    I’ve got a few lined up for dinner! 😉 Oh and by the way, thanks to you, I’m a PRO at butterfly-ing shrimp now! 🙂
    Reply
Christy says
August 31, 2015 at 6:24 pm

I found it too salty! I measured exactly as the recipe stated- my shrimp were smaller and twice as many… Could that be the reason? Otherwise… What did I do wrong?
Reply
- Carole says
  August 31, 2015 at 8:06 pm
  
  A couple thoughts initially Christy. Did you use Kosher salt or regular table salt? If you used regular salt, that will be your problem right there. Kosher salt has a larger grain so it measures differently. If you use regular salt, you need to reduce the salt by 1/4. -Carole
  Reply
Jenelle says
December 17, 2015 at 5:37 pm

Can I use frozen shrimp that I have thawd for this?
Reply
See Also
Easy Iced Matcha Latte Recipe {vegan} • Fit Mitten Kitchen
- Carole says
  December 17, 2015 at 8:30 pm
  
  As long as they are raw shrimp, absolutely!
  Reply
JOHN ZAHRADNIK says
March 16, 2017 at 1:38 pm

What pan juices are you speaking about when you suggest pouring them over pasta?
Reply
- Carole says
  March 16, 2017 at 3:00 pm
  
  Hey there John! When the dish is done baking, there will be a delicious sauce in the bottom of the baking dish. Use that yummy stuff 🙂
  Reply
Susan says
May 31, 2017 at 4:06 pm

Does this recipe double well? I will need to make it for more people.
Is there a reason to use white vinegar vs lemon juice to mix with the shrimp?
Once it is baked, does it need to be eaten right away to be enjoyable, or is it still ok if it needs to sit for a bit (which might in my situation) Thank you!
Reply
- Carole says
  May 31, 2017 at 5:18 pm
  
  Hey there Susan! You should be just find doubling the recipe. It is just important to keep the shrimp in a single layer so they will cook evenly. It is certainly best when it is fresh, but would be ok if it has to sit.
  Reply
Mary says
October 28, 2017 at 9:19 am

Hello! This recipe looks wonderful, and I’m planning to make it for my sister from out of town. I would like to freeze it, so I can visit more, and cook less when she’s here. What are the steps for thawing, if any? And what temperature do I cook it at? Are there any extra steps for me to take additionally? Thank you for your time!
Reply
- Carole says
  October 30, 2017 at 3:26 pm
  
  Hi Mary! I’ve never made this from a frozen state, so I can’t guarantee that it will turn out the same. I would probably put it in frozen instead of letting it thaw and then reducing the temperature by 50 degrees. Cooking length will be significantly longer. You know the shrimp are cooked fully when they are pink.
  Reply
Dani S. says
January 06, 2018 at 5:11 pm

This is the perfect recipe……incredibly easy and the flavor payoff is amazing! Making it tonight for some friends, probably the 10th time I’ve made it. This has definitely become my go-to for guests. Also, I have Celiac’s, it may help others to know that you can make this with gluten free breadcrumbs (Weiss has an amazing gluten free breadcrumb) and it still turns out perfect everytime. It’s nice to know I can entertain and feed myself at the same time, and no one even notices the difference. Just a whole lot of YUMS. Thanks for such a great recipe!
Reply
- Carole says
  January 07, 2018 at 5:01 pm
  
  Thank you so much Dani for sharing your GF option! Enjoy your time with friends.
  Reply
susan teitelman says
March 22, 2018 at 8:50 pm

I made this using 1/4 of the butter/bread crumb mixture even tho I made the whole batch. It just looked like so much butter for the amount of shrimp. Drizzled with evoo before serving over pasta. It was delicious and 1/2 the calories.
Reply
- Carole says
  March 23, 2018 at 2:52 pm
  
  Thank you Susan for sharing your version!
  Reply
Margaret says
August 25, 2018 at 8:37 pm

If I’m planning to freeze this, what are the recommended steps?
Reply
- Carole says
  August 28, 2018 at 12:20 pm
  
  Hi Margaret! Since I have never frozen this recipe, I can’t guarantee anything and honestly, I’m not really sure how well this would freeze.
  Reply
Marlene says
November 10, 2018 at 1:33 pm

Is it necessary to leave the tails on? I would prefer to remove the tails.
Reply
- Carole says
  November 12, 2018 at 7:23 am
  
  Hi Marlene! You can certainly remove the tails from the raw shrimp before cooking. Enjoy!
  Reply
Chip says
March 08, 2019 at 5:59 pm

Made it, loved it. Thank you
Reply
- Carole says
  March 10, 2019 at 9:13 am
  
  You are welcome Chip!
  Reply
VIKI FARROW says
May 31, 2020 at 2:43 pm

This sounds delish and I was planning on making it for.dinner but the calories are WAY up there! Is it possible to reduce the butter to help reduce the calories?
Reply
- Carole says
  June 04, 2020 at 4:34 pm
  
  Hey Viki! You certainly could reduce the butter or you can keep the recipe the same and just not spoon the sauce it makes onto your finished dish because that is where most of the butter will end up.
  Reply
Melissa says
December 27, 2021 at 11:43 am

I’ve used this recipe multiple time and always is a hit. Thank you!
Reply
- Carole says
  December 27, 2021 at 3:04 pm
  
  You are very welcome Melissa!
  Reply