Crispy Baked Shrimp Scampi Recipe

The nice thing about this shrimp scampi is that it’s rich and garlicky, so even two pounds of shrimp is going to serve a crowd. Just add a crisp salad and a rice dish on the side and dinner is served.

You can also make this shrimp recipe ahead of time, which is a bonus for entertaining or just family dinners. All you need to do right before dinner is pop this shrimp in the oven for about 12-15 minutes. I like turning the broiler on, too for just a minute or two to get the breadcrumb topping really crispy, but that’s totally optional!

How Do You Make Shrimp Scampi?

There’s basically two different ways to make shrimp scampi. With or without the crispy breadcrumb topping. We LOVE the texture that the panko breadcrumbs add to this rich shrimp dish, so we prefer the breadcrumb version of the recipe which is typically oven baked.

Shrimp scampi recipes without breadcrumb toppings are also great for a lower carb version of the recipe or for tossing with pasta dishes. This version is usually cooked in a skillet simply with butter and garlic and garnished with parsley.

Also what I like about the oven version of this shrimp recipe is that you can make it ahead of time then bake it off right before dinner. Either way it’s a very simple dish to make for dinner, and one that will always get rave reviews.

Don’t you just love how the perfectly cooked shrimp is swimming in that garlic butter sauce and the breadcrumb topping is super crispy? I know I keep saying “crispy” but it’s just so delicious. We like to place the baking dish right on the table so that everyone can serve themselves and also dip some bread into that butter.

Crispy Baked Shrimp Scampi Recipe
I tried this recipe last night and it was SO delicious and super fast and easy! 

Yield: 6 servings
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 45 mins

Ingredients

•     2 pounds jumbo (12 to 15 per pound) shrimp — deveined and peeled, tails on or off
•     2 teaspoons kosher salt — divided
•     4 tablespoons lemon juice — divided, plus additional lemon wedges for serving
•     3 tablespoons extra-virgin olive oil — divided
•     1/2 teaspoon ground black pepper — divided
•     1 small shallot — minced (about 1/4 cup)
•     4 cloves garlic — minced
•     1/4 cup unsalted butter
•     2 tablespoons minced fresh parsley
•     1 large egg yolk
•     1/4 teaspoon crushed red pepper flakes
•     1/2 teaspoon dried oregano
•     2/3 cup panko bread crumbs — whole wheat if possible

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the shrimp in a mixing bowl and toss gently with 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a 12- to 14-inch-wide gratin dish or ovenproof skillet, arrange the shrimp in a circle, starting at the outside and working your way in. If you’d like to make the presentation extra fancy, place the shrimp so that the tails overlap slightly and you end up with a pretty spiral (or just spread the shrimp in a single layer and call it a day). Pour any marinade that has collected in the bottom of the bowl over the shrimp.
3. In a medium microwave-safe bowl, melt the butter in the microwave. Add the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and stir until combined. Add the panko and stir until evenly moistened.
4. Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through. If you like the top browned, position a rack in the upper third position and turn the oven the broil. Place the pan on the rack and let broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute. Serve hot with lemon wedges.

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