Baked Shrimp Scampi Recipe

Baked Shrimp Scampi is made with large, succulent shrimp marinated in white wine and olive oil, then baked under a rich, savory crust of garlic-herb butter and crispy panko breadcrumbs. The result is a bubbling, golden gratin where the butter melts into a luxurious sauce that demands to be mopped up with crusty bread. It is the ultimate elegant appetizer for a dinner party or a decadent main course for two.

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Baked Shrimp Scampi Ingredients

For the Shrimp:

• 2 pounds Large Shrimp: (12 to 15 per pound). In the shell. You will peel them, but tails are left on for presentation.
• 3 tablespoons Good Olive Oil: For the marinade.
• 2 tablespoons Dry White Wine: Such as Pinot Grigio or Sauvignon Blanc.
• Kosher Salt and Freshly Ground Black Pepper: To taste.

For the Butter Topping:

• 12 tablespoons (1 1/2 sticks) Unsalted Butter: Softened to room temperature. This is the base of the sauce.
• 4 teaspoons Minced Garlic: About 4 cloves.
• 1/4 cup Minced Shallots: Adds a sweeter, more delicate onion flavor than regular onions.
• 3 tablespoons Minced Fresh Parsley: Plus extra for garnish.
• 1 teaspoon Minced Fresh Rosemary: Adds an earthy, piney depth.
• 1/4 teaspoon Crushed Red Pepper Flakes: For a gentle heat.
• 1 teaspoon Grated Lemon Zest: Brightens the rich butter.
• 2 tablespoons Freshly Squeezed Lemon Juice: Acid to cut the fat.
• 1 Extra-Large Egg Yolk: The secret binder that makes the butter mixture creamy.
• 2/3 cup Panko Breadcrumbs: Japanese flakes stay crispier than standard crumbs.
• Lemon Wedges: For serving.

How To Make Baked Shrimp Scampi

1. Prepare the shrimp: Preheat the oven to 425°F (220°C). Peel and devein the shrimp, but leave the tails attached. Butterfly them by cutting down the back (where the vein was) almost all the way through, so they lay flat open.
2. Marinate the seafood: Place the prepared shrimp in a mixing bowl. Toss them gently with the olive oil, dry white wine, 2 teaspoons of salt, and 1 teaspoon of pepper. Let them sit at room temperature to marinate briefly while you prepare the topping.
3. Make the compound butter: In a small bowl, combine the softened butter with the minced garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork until thoroughly combined into a thick paste.
4. Assemble the gratin: Using a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut-side down. Start from the outer edge and work inwards, with the tails curling up and towards the center of the dish for a professional look. Pour any remaining marinade from the bowl over the shrimp.
5. Bake the scampi: Spread the panko-butter mixture evenly over the backs of the shrimp. Place the dish in the preheated oven and bake for 10 to 12 minutes. The butter should be bubbling, hot, and the shrimp pink and firm.
6. Finish the dish: If you prefer a darker crust, place the dish under the broiler for 1 minute to brown the panko tops. Serve immediately with lemon wedges on the side.

Recipe Tips

• Butterfly Technique: Butterflying the shrimp increases the surface area, allowing the butter mixture to cling to more of the meat. It also helps the shrimp cook evenly without curling into tight balls.
• Room Temperature Butter: The butter must be very soft to mix properly with the panko and aromatics. If it is too cold, you will have lumps of butter rather than a cohesive paste.
• Panko vs. Breadcrumbs: Do not substitute regular breadcrumbs. Panko flakes are larger and lighter, creating a crunchy texture that contrasts with the soft shrimp. Regular crumbs can turn mushy in the butter sauce.
• The Egg Yolk: Don’t skip the egg yolk. It emulsifies the butter sauce as it melts in the oven, preventing it from separating into just oil and solids.

What To Serve With Baked Shrimp Scampi?

This dish is all about the garlic butter sauce. You absolutely need a loaf of warm, crusty French baguette or ciabatta to dip into the bottom of the gratin dish. For a main course, serve the shrimp over a bed of linguine or angel hair pasta, or alongside roasted asparagus to cut the richness. A glass of the same dry white wine used in the marinade is the perfect pairing.

How To Store Leftovers Baked Shrimp Scampi?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The butter will solidify when cold.
• Reheat: Reheat gently in a warm oven (350°F) for 5-8 minutes until the butter melts and the shrimp are just warm. Avoid the microwave as it will make the shrimp rubbery and the panko soggy.
• Freeze: This dish is best eaten fresh. Freezing cooked shrimp in butter sauce often results in a texture loss.

Baked Shrimp Scampi Nutrition Facts

• Calories: ~650 kcal
• Fat: 55g
• Carbohydrates: 12g
• Protein: 35g
• Nutrition information is estimated per serving based on 4 generous servings.

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