Buttery Baked Shrimp Scampi with Garlic Breadcrumb Topping
Succulent extra-large shrimp butterflied and stuffed with a rich mixture of garlic, shallots, fresh herbs, and buttery breadcrumbs, then baked until golden. This elegant take on classic shrimp scampi delivers restaurant-quality results with minimal effort. The combination of lemon zest, white wine, and red pepper flakes creates bright, balanced flavors that complement the natural sweetness of the shrimp. Perfect for dinner parties or special occasions, this dish can be served over pasta or enjoyed on its own with crusty bread to soak up the flavorful juices.
Ingredients
- 2 pounds extra large shrimp, whole with shells on
- 5 cloves garlic, minced
- ¼ cup shallots, minced
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons parsley, minced, plus more for garnish
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 ½ sticks unsalted butter, softened to room temperature
- 1 egg yolk
- ⅝ cup breadcrumbs, regular or panko
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- lemon wedges, for garnish
- spaghetti or pasta of your choice(optional)
Instructions
- 1
Preheat the oven to 425°F
- 2
Devein and butterfly the shrimp, leaving the tails on
- 3
Mix the garlic, shallots, lemon juice, lemon zest, parsley, olive oil, wine, butter, egg yolk, breadcrumbs, red pepper flakes, salt, and pepper until combined
- 4
Press the mixture into the cut side of each shrimp, a teaspoon at a time, stuffing well
- 5
Arrange the shrimp in a single layer in a baking pan
- 6
Spread the remaining breadcrumb mixture over the top with a spatula
- 7
Bake for 20-25 minutes, or until the top is golden
- 8
Serve over pasta if desired, garnished with parsley and lemon wedges
Tips
Use extra-large shrimp for the best presentation and easier stuffing with the breadcrumb mixture.
Don't skip butterflying the shrimp - it creates more surface area for the flavorful stuffing and ensures even cooking.
Save some breadcrumb mixture to spread on top for extra golden, crispy texture and flavor.
Good to Know
Refrigerate cooked shrimp scampi for up to 2 days. Reheat gently in oven at 300°F to maintain texture.
Prepare stuffed shrimp up to 4 hours ahead and refrigerate. Add 5 minutes to baking time if cooking from cold.
Best served immediately while hot and crispy. Provide finger bowls if serving with shells on.
Common Mistakes
Don't overcook the shrimp to avoid rubbery texture - they should be pink and just opaque
Pat shrimp completely dry before stuffing to prevent soggy breadcrumbs
Use room temperature butter to ensure smooth mixing with other ingredients
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry. Frozen shrimp may release more moisture during cooking, so extend baking time slightly if needed.
What if I don't have white wine?
Substitute with chicken broth, vegetable broth, or additional lemon juice. The wine adds depth but isn't essential for the dish.
How long will leftovers keep?
Store in refrigerator for up to 2 days. Reheat gently in oven at 300°F for best texture, avoiding microwave which makes shrimp rubbery.