Baked Shrimp Scampi

Time for a little low-maintenance fancy! This is Baked Shrimp Scampi with breadcrumbs. It’s easy to make and is going to make you feel like a combination of Ina Garten, Julia Child, and the kind of person who calmly greets guests with a glass of wine in hand because she had dinner prepped hours ago.
A skillet with baked shrimp scampi topped with garlic butter bread crumbs, lemon slices, and fresh parsley

If you are asking yourself if what is effectively a gussied up, garlicky baked shrimp casserole really accomplish all that, the answer is OMG YES.

You see, when you toss shrimp with lemon, then top said shrimp with a thick layer of panko bread crumbs that have been tossed with garlic and butter and more lemon, then bake the whole shebang until the top is gloriously golden and crisp and the shrimp are pink and juicy, you realize that—at least in this brief, beautiful moment—there is nothing in the kitchen you cannot accomplish.

Baked Shrimp Scampi
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Ingredients

• 1 kg (2 pounds) shrimp, peeled, deveined and tails on or off
• 1 brown shallot, minced
• 2 tablespoons white wine (optional -- sub with extra lemon juice or chicken stock
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup melted butter, divided
• 4 cloves garlic, minced
• 1/3 cup Panko breadcrumbs
• Salt and pepper, to taste
• 1/4 cup fresh chopped parsley leaves
• 1/2 teaspoon crushed red pepper flakes or more, to taste
• Lemon wedges to serve
• 2 tablespoons grated parmesan cheese

Instructions

1. Heat oven to 220°C | 425º F. In a well-seasoned oven-proof skillet or baking dish, combine the shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well until the shrimp are evenly coated
2. OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.
3. In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.
4. Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are 'just' cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
5. Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.

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