Ina’s Baked Shrimp Scampi

This baked shrimp scampi recipe features tender shrimp tossed with lemon juice and white wine, topped with buttery panko breadcrumbs, garlic, and fresh parsley, then baked until golden and bubbling. Ready in just 15 minutes, this easy oven-baked shrimp scampi delivers classic garlic butter flavor with a crisp, crunchy topping.

Perfect for weeknight dinners or entertaining, this shrimp scampi casserole pairs beautifully with pasta, rice, or crusty bread. Whether you’re searching for a baked shrimp scampi recipe, garlic butter shrimp in the oven, or a quick seafood dinner idea, this simple dish offers bold flavor with minimal prep and fast cooking time.

Ingredients

• 1 cup panko breadcrumbs
• 1 medium shallot, finely minced
• 2 garlic cloves, grated or finely minced
• Pinch of red chili flakes
• 1 teaspoon lemon zest (from about ½ lemon)
• 2 tablespoons finely chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 8 tablespoons salted butter, melted
• 1 pound shrimp, peeled and deveined (16–20 count recommended)
• Juice of 1 lemon, plus extra for serving
• 2 tablespoons dry white wine

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Instructions

1. Preheat the oven.
   Set the oven to 425°F (220°C).
2. Prepare the topping.
   In a medium bowl, combine the panko breadcrumbs, shallot, garlic, red chili flakes, lemon zest, parsley, salt, and pepper. Pour in the melted butter and mix until the crumbs are evenly coated.
3. Season the shrimp.
   In a separate bowl, toss the shrimp with the lemon juice, white wine, salt, and pepper. Arrange them in a single layer in a baking dish, with the tails curved outward for even cooking and presentation.
4. Add the breadcrumb mixture.
   Spoon the buttery breadcrumb mixture evenly over the shrimp, spreading it gently to cover the surface.
5. Bake.
   Bake for 10–15 minutes, or until the topping is golden brown and the shrimp are opaque and cooked through.
6. Finish and serve.
   Remove from the oven. Squeeze a little extra lemon juice over the top and garnish with fresh parsley. Serve immediately.

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Tips

• Use large shrimp for the best texture and presentation.
• Do not overbake; shrimp cook quickly and can become rubbery.
• For extra browning, switch to broil for the last 1–2 minutes.
• Pat shrimp dry before seasoning to prevent excess liquid in the dish.

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Variations and Substitutions

• Add cheese: Mix a few tablespoons of grated Parmesan into the breadcrumbs.
• Spicier version: Increase red chili flakes or add a dash of hot sauce.
• No wine option: Substitute chicken broth for white wine.
• Herb swap: Use fresh thyme or basil instead of parsley.
• Gluten-free: Replace panko with gluten-free breadcrumbs.

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FAQs

How do I know when shrimp are done?
They should be pink, opaque, and slightly firm, with no translucent center.

Can I prepare this ahead of time?
Yes. Assemble the dish and refrigerate for a few hours before baking.

Can I use frozen shrimp?
Yes, but thaw completely and pat dry before using.

What size shrimp works best?
Large shrimp (16–20 count) provide the best balance of flavor and texture.

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Serving Suggestions

• Serve over linguine or spaghetti to soak up the buttery sauce.
• Pair with crusty bread for dipping.
• Add a crisp green salad for balance.
• Serve alongside roasted asparagus or steamed broccoli.

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Why You’ll Love This Recipe

• Buttery, garlicky flavor with a crisp golden topping.
• Quick baking time for an easy dinner.
• Simple ingredients with bold results.
• Elegant enough for entertaining.
• Perfect balance of citrus, herbs, and seafood.