Baked shrimp scampi with garlic, butter, and fresh herbs is crispy, full of flavor, and is a great make ahead dinner recipe!
When we have folks over for dinner, I like to use recipes that I can make ahead of time, like this easy baked pasta, so that cooking during the time guests are here is minimal. For that reason, I tend to use dishes that can be baked or roasted.
This easy baked shrimp scampi covers everything—it can be made ahead and requires only about 10 minutes in the oven just before you're ready to eat—and it's delicious! Lots of garlic and butter with fresh parsley and rosemary give the shrimp great flavor and you have enough sauce in the dish to sop your bread in, which is always important.
How to make baked shrimp scampi
Step 1. Marinate shrimp
Butterfly the shrimp so that you can place it in the dish flat with the tails up. Then put the shrimp in a large bowl and add olive oil, wine, salt, and pepper. Mix gently and let rest for about half an hour at room temperature. For the wine, select a dry white wine, such as a Sauvignon Blanc.
Note: I buy extra-large or jumbo, frozen peeled and deveined shrimp. You can also peel and devein the shrimp yourself if you prefer.
Step 2. Make butter topping
Mash butter with remaining ingredients: herbs, panko bread crumbs, garlic, and lemon zest.
Step 3. Prepare to bake
In a shallow gratin dish, arrange shrimp in dish with tails up, starting at the outer edge of dish and working your way to the middle, then pour the remaining marinade over the shrimp.
Using your fingers, spread the butter mixture evenly over the shrimp. It will be clumpy but that's fine.
MAKE AHEAD: At this point, you can place the shrimp in the refrigerator and remove about 45 minutes before you're ready to eat.
Step 4. Bake and serve
Preheat the oven to 425.
Bake shrimp scampi for about 12 minutes, until top is browned and butter is bubbly. You can broil for a few seconds if you want the top more browned.
Serve with extra lemon wedges.
Serving suggestions with baked shrimp scampi
You can serve this baked shrimp scamp over linguini noodles or with a simple salad and you're good to go. And lots of crusty bread, of course!
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Baked Shrimp Scampi
- 2 lbs. extra-large or jumbo shrimp, peeled, deveined, and butterflied with tails intact
- 3 tablespoons olive oil
- 3 tablespoons dry white wine (Sauvignon Blanc is a good choice)
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 ½ sticks unsalted butter, softened
- 2 tablespoons minced garlic
- ¼ cup finely minced shallots
- ¼ cup chopped parsley
- ½ teaspoon dried rosemary leaves or 1 teaspoon fresh chopped rosemary
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ⅔ cup panko bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Place shrimp in a large bowl and add olive oil, wine, salt, and pepper. Mix gently and let rest for about half an hour at room temperature.
- Mash butter with remaining ingredients.
- In a shallow gratin dish, arrange shrimp in dish with tail up, starting at the outer edge of dish and working your way to the middle, then pour the remaining marinade over the shrimp.
- Using your fingers, spread the butter mixture evenly over the shrimp. It will be clumpy but that's fine.
- At this point, you can place the shrimp in the refrigerator and remove about 45 minutes before you're ready to eat.
- Preheat the oven to 425.
- Bake shrimp for about 12 minutes, until top is browned and butter is bubbly. You can broil for a few seconds if you want the top more browned.
- Serve with extra lemon wedges.
UPDATE NOTES: This post was originally published May 2, 2014, and on May 4, 2022, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
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- Baking sheet - I used to make this old-fashioned meatloaf in a loaf pan, but several years ago I switched to a heavy-duty baking sheet. The meatloaf is less greasy and the sides get a little crispy, which we love.
- Large mixing bowl - I always use my big stainless mixing bowl when making meatloaf so I have plenty of room to get everything well blended.