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:
