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5 from 1 vote

Baked Shrimp Scampi

Garlic, butter, and panko bread crumbs top this shrimp and form a luscious sauce for dipping bread.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Servings: 6 servings
Calories: 462kcal
Author: Lucy Brewer


  • 2 lbs shrimp peeled, deveined, and butterfield with tails intact


  • 3 tablespoons olive oil
  • 3 tablespoons dry white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper


  • 1 1/2 sticks unsalted butter softened
  • 3 tablespoons minced garlic
  • 1/4 cup finely minced shallots
  • 1/4 cup chopped parsley
  • 1/2 teaspoon dried rosemary leaves or 1 teaspoon fresh chopped rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons lemon zest
  • Juice from one lemon
  • 2/3 cup panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Marinate Shrimp:

  • 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.


Adapted from Baked Shrimp Scampi in Ina Garten's Back to Basics cookbook.