30-Minute Baked Shrimp Scampi
This baked version of classic shrimp scampi combines succulent shrimp with garlic, white wine, and fresh herbs, topped with a golden panko breadcrumb mixture. The dish delivers all the bright, lemony flavors of traditional scampi but with a satisfying crispy topping that adds textural contrast. Perfect for entertaining or weeknight dinners, this recipe feeds a crowd without the fuss of stovetop cooking. The butter and herb mixture melts into the shrimp as it bakes, creating a aromatic sauce that pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 2 pounds large shrimp, peeled and deveined but leave tails on
- 3 tbsp olive oil
- ¼ cup dry white wine
- 16 tbsp butter, room temperature
- 4 cloves garlic, minced
- ¼ cup shallot, mincedyellow onion1:1
stronger onion flavor
- ¼ cup fresh parsley, chopped
- 3 tbsp parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- ½ tsp crushed red pepper
- 1 tsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 1 cup panko bread crumbs
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425 degrees
- 2
Toss shrimp with olive oil, wine, salt and pepper in a bowl and let stand for 10 minutes
- 3
Combine butter, garlic, shallot, parsley, cheese, basil, red pepper, lemon zest, lemon juice, breadcrumbs, salt and pepper in a separate bowl
- 4
Coat a 9x13 inch baking dish with cooking spray and arrange shrimp in a single layer with tails pointing up
- 5
Pour remaining marinade over shrimp and spread breadcrumb mixture evenly over the top
- 6
Bake for 10-15 minutes until bubbly and golden brown
- 7
Place under broiler for 1 minute if desired for extra browning
- 8
Serve with extra parmesan cheese, lemon wedges and chopped basil if desired
Tips
Leave tails on the shrimp for better presentation and easier handling when serving.
Don't skip the 10-minute marinating time as it helps the shrimp absorb the wine and seasoning flavors.
Watch closely during broiling to prevent the breadcrumbs from burning.
Good to Know
Refrigerate leftovers for up to 2 days in an airtight container.
Can assemble up to 4 hours ahead and refrigerate before baking.
Serve immediately while hot with pasta, rice, or crusty bread.
Common Mistakes
Don't overcook the shrimp to avoid rubbery texture - they should be pink and opaque.
Arrange shrimp in a single layer to ensure even cooking.
Substitutions
Gluten-Free Swaps
General Alternatives
stronger onion flavor
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before using. Frozen shrimp may release more water during cooking.
What if I don't have white wine?
Substitute with additional lemon juice mixed with chicken broth, or use dry vermouth.
How long will this keep in the refrigerator?
Store covered for up to 2 days. Reheat gently to avoid overcooking the shrimp.