Juicy shrimp baked in a buttery garlic sauce with lemon and white wine, finished with a crisp layer of Parmesan breadcrumbs. The shrimp stay tender, the sauce turns silky, and the topping gets just golden enough to soak up everything underneath. It's rich without being heavy, bright from the lemon, and exactly the kind of dish that begs for crusty bread on the side.
Hey friends,
I started making this shrimp scampi years ago, back when I was a young wife watching Ina Garten on TV and dreaming about dinners that felt a little more grown-up than what we were eating most nights. Her baked shrimp scampi stayed with me - the simplicity, the confidence of it - and over time, this version became my own.
It's a recipe that fits easily into real life. You can make it ahead and slide it into the oven when you're ready, which makes it perfect for a date night at home or for having friends over without stress. As it bakes, the kitchen fills with the smell of garlic, butter, and lemon, and that alone sets the tone for the evening.
All you really need alongside it is a glass of wine, a hunk of Crusty Bread for soaking up the sauce, and a crisp Caesar Salad to make it feel like something you'd order at a restaurant. If you want something a little more substantial, a simple Rice Pilaf works beautifully too.
Every time it comes out of the oven - bubbling around the edges, breadcrumbs turning golden on top - I have that quiet moment of relief where I know dinner is going to be good. That reliability is why this recipe has stayed with me all these years. It still feels special, but it fits the way we cook and eat now.
~ Holly ❤️
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Shrimp- You can use fresh or frozen shrimp in this recipe. Just peel and devein them before cooking, because although the shells do impart a lot of flavor, they can be messy to peel with all of the garlicy butter sauce on them. I do like to leave the tails on. It gives this dish a fancy flair, but you could totally remove them as well.
- Lemon- Zest the lemon before you cut it. There is a lot of extra flavor in the zest, and it's easier to zest them when they are whole.
- White wine- You could leave this out, but DON'T! Just kidding. The wine adds amazing flavor, but it is totally optional. You could substitute it for chicken broth or extra lemon juice. If you are using wine, choose a dry white wine such as Pinot Grigio or Chardonnay.
- Garlic- Use a garlic press or grate on a microplane. You don't want large chunks of garlic.
- Butter- Use real butter. It can be salted or unsalted, but don't use margarine.
- Shallot- Diced finely
- Panko breadcrumbs- They give the topping a light, crisp texture.
- Parmesan cheese- Finely grated so it blends easily into the breadcrumbs.
- Red pepper flakes- For a kick of flavor. Add as much or as little as desired.
- Fresh parsley- Gives the final dish a pop of color and adds brightness.
Now Let's Get Cooking
Peel and devein the shrimp and then arrange them in an even layer in a baking dish.
Make the garlic butter sauce
Add the diced shallots, garlic, and four tablespoons of butter to a pan. Sauté until the garlic becomes fragrant and the shallots start to soften. Now add the lemon juice and white wine. Simmer for about three minutes to burn the alcohol from the wine and let the flavors meld.
Pour the garlic butter sauce over the arranged shrimp.
Now make the topping
Combine the remaining melted butter, Panko, grated parmesan, parsley, red pepper flakes, salt, and pepper in a small bowl.
Top the shrimp with the buttery breadcrumb mixture.
Bake at 425 degrees F for 8-10 minutes or until the topping is golden brown and the sauce is bubbly. The shrimp will turn an orangy/pink color when they are done.
Tips for Success
- Use a shallow baking dish so the shrimp cook evenly and the sauce stays exposed.
- Individual dishes feel special, but one larger dish works just as well for a group.
- Assemble ahead, finish later. Add the breadcrumb topping right before baking.
- Plan what you're serving with it first - bread, salad, or rice - and the rest of dinner falls into place.
- If shrimp tend to make you second-guess doneness, I have a simple guide on how to tell when shrimp are cooked properly.
How to Serve
This is perfect served straight from the oven with a hunk of crusty bread for soaking up the garlicky butter sauce. Add a crisp Caesar salad and a glass of wine, and it easily passes for a restaurant-quality meal at home.
If you're looking for something a little more filling, it's also great spooned over pasta or served alongside a simple rice pilaf with a green vegetable on the side.
Frequently asked questions
Yes. I do it all the time. Just thaw them completely and pat them dry before using, so the sauce doesn't get watery.
Larger shrimp are best here. They hold up better in the oven and stay tender instead of overcooking.
No. The wine adds depth, but you can substitute chicken broth or a little extra lemon juice if you prefer to skip it.
Yes, and that's one of the reasons I love this recipe. You can assemble everything up to the breadcrumb topping, cover it, and refrigerate it. Add the topping right before baking.
Don't overbake them. Shrimp cook quickly, and they're done as soon as they turn pink and opaque. Pull them from the oven as soon as the topping is golden and the sauce is bubbling.
Once you discover how easy this Oven-Baked Shrimp Scampi with Garlic Butter Breadcrumbs is to pull together, you'll reach for it again and again. It works for quiet nights at home, for date nights when you want something a little special, and for those times you just want dinner to feel thought-through without being complicated.
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Easy Shrimp Scampi
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 lemons. 1 juiced and zested, the other cut into wedges for serving.
- 2 tablespoons white wine
- 4 cloves garlic, pressed or grated with a microplane
- 8 tablespoons butter, divided
- 1 shallot, diced finely
- ⅓ cup Panko breadcrumbs
- ¼ cup Parmesan cheese, finely grated
- 1 pinch red pepper flakes, adjust to taste
- 1 tablespoon fresh chopped parsely
- salt and pepper to taste
Instructions
- Preheat oven to 425℉.
- Peel and devein the shrimp and then arrange them in an even layer in oven-safe baking dish.
- Add the diced shallots, garlic, and four tablespoons of the butter to a pan. Saute until the garlic becomes fragrant and the shallots start to soften. Now add the lemon juice and white wine. Simmer for about three minutes to burn the alcohol from the wine and let the flavors meld.
- Pour the garlic butter sauce over the arranged shrimp.
Now make the topping
- Melt the remaining butter and combine it with the Panko, grated parmesan, parsley, red pepper flakes, salt, and pepper in a small bowl.
- Top the shrimp with the buttery breadcrumb mixture.
- Bake at 425 ℉ for 8-10 minutes or until the topping is golden brown and the sauce is bubbly. The shrimp will turn an orangy/pink color once it is done.
- Enjoy as is, or serve over pasta or rice.
Notes
Nutrition Facts
Approximate per serving - based on 2-3 servings| Calories | 560 |
| Fat | 38g |
| Saturated Fat | 19g |
| Cholesterol | 300mg |
| Sodium | 960mg |
| Carbohydrates | 16g |
| Protein | 42g |
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Ken Coppedge says
Tasty as always
Sara Welch says
This was everything a gourmet meal should be, and then some! Quick, easy and delicious; definitely, a new favorite recipe!
Ned says
This was perfect! I'm a huge fan of shrimp and this recipe did not disappoint. Thank you so much!
Anjali says
This was such a flavorful and tasty dinner for our family! Loved how light and healthy it was too!
Seema says
This will be a great dinner. The shrimp does look juicy.
Kushigalu says
This shrimp scampi looks amazingly delicious. Thanks for sharing.