Baked Shrimp Scampi – CRISPY Garlic Butter Baked Shrimp Scampi with crispy, buttery parmesan crumbs. In only 15 minutes, you’ll have the simplest way to prepare shrimp! This meal is simple to make at home with a sophisticated restaurant flare, and it only takes a few minutes to prepare!
Shrimp scampi in the oven and topped with flavorful golden, buttery, garlic parmesan breadcrumbs. In just 15 minutes, you can roast shrimp in your oven!
Serve with salad, garlic bread, or spaghetti as an appetizer or light dinner. You won’t be able to stop eating these! They’re perfectly crispy, tasty, and buttery…you won’t be able to stop! If you’re wondering if a gussied-up, garlicky baked shrimp casserole can actually do all of that, the answer is OMG YES.
I’m always on the lookout for meal ideas that I can prepare ahead of time, both for hectic weeknights and dinner parties.
Baked Shrimp Scampi:
You won’t believe the flavors that come out of your skillet OR dish when it’s done! It’s only right that I’m sitting on the beach with a glass of rosé, writing a piece about shrimp. It doesn’t get much better from here.
This dish has a nice amount of buttery flavor without making you feel like you’re about to burst out of your trousers. In addition, I’ve eliminated a couple of steps from the standard recipe, making it a bit simpler for those of us who get out of breath in the kitchen.
WHAT EXACTLY IS SHRIMP SCAMPI?
Scampi is a dish of big or giant shrimp cooked with garlic, butter, or olive oil.
How To Make Baked Shrimp Scampi?
I adore shrimp scampi (particularly this famous Healthy Shrimp Scampi with Zucchini Noodles), but until this recipe (my mini-scampi epiphany), I believed it had to be prepared on the stovetop and at the last minute.
It turns out that all you need to do to create shrimp scampi ahead of time is bake it!
- Shrimp. You may use fresh shrimp, but I purchase raw, easy-peel frozen shrimp and let it thaw overnight in the fridge 99.9% of the time. After baking the shrimp in our wonderful lemon, garlic, and olive oil combination, you’ll never guess it wasn’t fresh.
- Extra Virgin Olive Oil Instead of putting our shrimp in a big amount of melted butter, I discovered that a more modest amount of olive oil worked just as well. The topping contains all of the butter required for the dish to taste rich and decadent.
- Juice of lemon. Shrimp scampi is a must-have.
Once you’ve put the shrimp in this dish, it’s time to add the topping! Shrimp scampi requires three main ingredients:
- Butter. Half a stick of butter was the perfect quantity for a luscious, buttery scampi. We felt like we were having baked shrimp scampi at a restaurant, but with the added bonus of not needing a sleep afterwards.
- Lemon. It’s light and brilliant.
- Garlic. Don’t even consider about cutting corners here! Big garlic equals big taste.
Then it’s on to baked shrimp scampi with BREADCRUMBS.
- Breadcrumbs made with panko. They’re more crunchy and bigger than normal bread crumbs, and they’re perfect for this healthy baked shrimp dish.
- Yolk from eggs The egg yolk adds richness and aids in the transformation of the bread crumb topping into buttery, crispy baked shrimp “clumps” that you’ll want to take more than your fair share of.
- Shallot. I love how the shallot pieces crisp up in the oven as the topping bakes.
- Parsley. Color + freshness
- Flakes of red pepper For a dash of heat. You can use a bit more if you like spicy cooked shrimp.
- Peel and devein the shrimp before placing them in a roasting dish.
- Melt the butter and combine it with the garlic, lemon, spices, and herbs; pour over the shrimp and leave aside.
- Combine grated parmesan cheese, panko crumbs, remaining butter, and paprika in a mixing dish; sprinkle crumbs mixture over shrimp.
- Bake it for 12 minutes, or until brown and bubbling.
- Turn on the broiler for another minute to achieve that golden brown color on top of the shrimp.
- Serve immediately after removing from the oven.
When compared to normal breadcrumbs, Panko breadcrumbs provide a superior texture, but you may use whatever you have on hand. For a small taste bud awakening, combine breadcrumbs, parmesan cheese, garlic, and a pinch of red pepper flakes. Of course, you may add more to your liking!
With a crunchy coating, baked shrimp tastes so much better!
Shrimp Should Be Baked For How Long?
Raw shrimp should be cooked in a 350°F preheated oven for 9 to 12 minutes, depending on size. However, if you’re cooking this Baked Shrimp Scampi dish, make sure to bake it in a 425°F oven.
I do not recommend baking pre-cooked shrimp since they will become rubbery and inedible.
How Should Leftover Shrimp Be Kept?
Baked shrimp may be stored in an airtight jar in the refrigerator for up to 3 days.
- To keep. Baked shrimp may be stored in an airtight jar in the refrigerator for up to 2 days.
- To heat up again. Warm leftovers gently in an oven-safe pan or baking dish at 350 degrees F.
I don’t advocate freezing this meal since it might affect the texture of the shrimp.
- Using frozen shrimp saves time, money, and is often of higher quality than what I can buy in our grocery store’s seafood case (which is usually pre-frozen anyway).
- While frozen prepared shrimp may be baked, I do not advocate baking precooked shrimp in this or any other dish since it will become harsh and overcooked. Make sure you get uncooked frozen shrimp.
- Up to the time of baking, follow the recipe exactly as written. It can be refrigerated for up to 6 hours. When ready, bake according to package directions.
What Should You Serve With Baked Shrimp Scampi?
Serve with spaghetti or veggie noodles as baked shrimp scampi. Alternatively, try some cooked shrimp and rice (Lemon Rice would be tasty). Leftovers go well with a crusty loaf of bread, such as this Rosemary Olive Oil Bread.
MORE DELICIOIUS RECIPES HERE:
- 2 pound (12 to 15 per pound) Deveined and peeled shrimp, tails on or off
- 3 tbsp. extra-virgin olive oil
- 4 tbsp. lemon juice, divided, with extra lemon wedges for serving
- 2 tsp kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 minced garlic cloves
- 1 small shallot, minced
- 2 tbsp. fresh parsley, minced
- a half teaspoon dried oregano
- a quarter teaspoon crushed red pepper flakes
- 1 big yolk egg
- 2/3 cup panko bread crumbs, preferably whole wheat
Preheat the oven to 425 degrees Fahrenheit.
Toss the shrimp with 12 tablespoons olive oil, 2 tablespoons lemon juice, 12 teaspoons salt, and 14 teaspoon pepper in a mixing bowl. Arrange the shrimp in a circle in a 12- to 14-inch-wide gratin dish or ovenproof pan, starting at the outside and working your way in. If you want to make the presentation particularly elegant, arrange the shrimp such that the tails slightly overlap and form a lovely spiral (or just spread the shrimp in a single layer and call it a day). Pour over the shrimp any marinade that has accumulated at the bottom of the bowl.
Melt the butter in a medium microwave-safe mixing bowl. Stir in the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 12 tablespoon olive oil, 2 tablespoons lemon juice, 12 teaspoon salt, and 14 teaspoon pepper. Stir in the panko until thoroughly moistened.
Evenly distribute the panko mixture over the shrimp. Bake for 10 to 12 minutes, or until the sauce is hot and bubbling and the shrimp is just cooked through. If you want the top to be browned, place a rack in the upper third of the oven and set the broiler to high. Broil the pan on the rack until the breadcrumbs are crisp and brown.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 267Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 69mgSodium 534mgCarbohydrates 35gFiber 5gSugar 2gProtein 9g