Baked Shrimp Scampi
Baked Shrimp Scampi
Joanne Rappos
mains
This shrimp scampi recipe is a baked version that I love! It has a lemony herby garlic sauce - with loads of flavor and a dish that is great for entertaining as an appetizer with crostini sort of canapé style, or with crusty bread and even great with pasta or rice.
Italian food, seafood Italian, Greek seafood, garlic butter shrimp
shrimp, Italian
shrimp, Italian
This shrimp scampi recipe is a baked version that I love! It has a lemony herby garlic sauce - with loads of flavor and a dish that is great for entertaining as an appetizer with crostini sort of canapé style, or with crusty bread and even great with pasta or rice. This is a combination of Martha Stewart’s Herby Shrimp and Feta Bake and Ina Garten’s Baked Shrimp Scampi - I did sort of greek feta and herb version and I love it. Juicy plump shrimp layered in a casserole dish or skillet, along with a buttery garlic butter herb sauce, topped with buttery bread crumbs, then baked until golden and crispy. Its a great shrimp dish that only takes 15 minutes to cook - gotta love that!
Ingredients Needed to Make Baked Shrimp Scampi
- Shrimp - feel free to use fresh or frozen. When using frozen shrimp make sure to thaw and drain and pat dry before using. I like to buy peeled and deveined shrimp - although I like to leave the tails on for easy grabbing especially if I’m serving this as an appetizer.
- Butter - I use unsalted butter (if you would like to swap out the butter in the topping for olive oil you can but you will lose a bit of that buttery flavour)
- Garlic - I like my shrimp garlicky - feel free to adjust amount to taste
- White Wine - this is optional but adds really nice flavor to the garlic butter sauce
- Lemons - you will need fresh grated lemon zest and freshly squeezed lemon juice
- Fresh Herbs - I used fresh oregano and fresh parsley but feel free to use any fresh herbs you like like fresh basil, rosemary, dill or mint too (dill and mint go wonderfully together in this recipe too)
- Spices - Salt and Black Pepper and chili flakes is what I use but feel free to use other seasoning like lemon pepper seasoning on the shrimp or add some paprika to them as well
- Panko Bread Crumbs - regular bread crumbs will work as well I just prefer Panko as it has a bit more texture
- Feta Cheese - I love it crumbled over the shrimp for a bit of a shrimp saganaki vibe happening. - its optional but recommend
- Optional add ins : Finely minced shallots
Variations:
- Feel free to season the Panko bread crumbs with extra fresh chopped herbs like oregano and parsley along with some lemon zest for extra flavour
- Some recipes (including Ina’s original recipe) call for stirring in an extra-large egg yolk to the Panko bread mixture so that it can clump together over the shrimp - that is optional I think the recipe works with or without the egg yolk so it is up to you if you would like to add it to the topping
- If you want an extra cheesy version feel free to add some grated parmesan cheese to the topping - this will also help the bread crumbs clump together
- Feel free to butterfly the shrimp for more surface area to be topped with the crunchy topping - you may need a large skillet or casserole dish
How to Make Easy Baked Shrimp Scampi:
- Combine the marinade/Lemon herb garlic butter sauce ingredients
- Combine the topping ingredients together and set aside
- Toss shrimp in the garlic butter sauce
- Line a baking dish or skillet with the shrimp and all the garlic butter
- Top shrimp with the Panko mixture
- Bake until shrimp is cooked through and topping is golden
- Enjoy warm right out of the oven
Storage & Reheating
- To Store. Leftovers can be stored in an airtight container in the fridge for up to 2 days
- To Reheat. To reheat leftovers simply reheat stove top or in and oven safe skillet or baking dish until warmed through (unfortunately reheating shrimp never gives you the same texture as when they are first cooked but the flavours will still be delicious)
More Shrimp Recipes I know You Will Love:
Recipe
Servings: 4
Prep Time: 10-15 mins
Cook Time: 12-15 mins
Ingredients
For the Shrimp
- 1-1½ lbs shrimp (peel and devein deveined, peeled, thawed if frozen and tails left on (remove tails if preferred)
- 1 tablespoons freshly squeezed lemon juice
- 1 tablespoons white wine (optional - sub with extra lemon juice or chicken stocker leave out)
- 5 tablespoons unsalted butter melted and cooled slightly
- 2 cloves garlic, peeled and minced (or more to taste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- ¼-½ cup fine crumbled feta cheese
- 1 teaspoon fresh oregano torn or chopped
- 1 teaspoon minced parsley, plus more for garnishing
For the Toppings
- ¾ cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ teaspoon salt
- For Parmesan cheese version - mix in ¼ cup Parm with the panko topping
Directions
- Preheat oven to 425°F
- In a large mixing bowl toss the shrimp together with fresh oregano and parsley, chili flakes, butter, white wine, garlic, salt, pepper lemon juice and lemon zest
- Arrange the shrimp, in single layer in the skillet or shallow baking dish. Make sure to pour over remaining marinade or garlic mixture/butter mixture from bowl. (You can place shrimp slightly overlapped to form a pattern starting from the center of the dish or skillet)
- Scatter the feta evenly over the shrimp
- In a small bowl, combine the bread crumbs, butter and pinch of salt and sprinkle over the shrimp.
- Bake for 12 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Then switch setting to broil and broil for 1-2 minutes for extra crispy topping - this is optional fi you want the top a little crispier
- Garnish with more chopped parsley and a squeeze of lemon juice over the shrimp. Serve hot with extra lemon wedges and with the garlic butter pan juices
- Leftovers can be stored in the fridge in an airtight container for up to 2 days
