Baked Shrimp Scampi with Parmesan Breadcrumbs
This baked shrimp scampi is buttery, garlicky, and topped with a crisp parmesan breadcrumb crust, all made in one oven dish in under 30 minutes.
Why You Will Love This Baked Shrimp Scampi
If you love shrimp scampi but do not love babysitting a hot skillet, this baked version is going to become a regular in your dinner rotation. All the classic flavors you expect from shrimp scampi, garlic, butter, white wine, and a bright hit of lemon, come together in one dish, then get blanketed in a crisp parmesan breadcrumb topping before going into the oven. It is essentially shrimp scampi in the oven, but somehow even easier than the stovetop original.
This is the kind of recipe that looks like it took real effort, but actually comes together in well under 30 minutes. It is perfect for a weeknight dinner that still feels a little special, and it is just as good as a warm, garlicky appetizer for a dinner party.
Before we get cooking, the right tools and a few good ingredients make a real difference here. A sturdy baking dish that holds heat evenly, fresh garlic instead of the jarred stuff, and real parmesan rather than the shaker kind will all push this dish from good to genuinely memorable.
The Secret to Great Shrimp Scampi Baked in the Oven
The biggest difference between a forgettable shrimp scampi and a fantastic one usually comes down to two things: how you treat the shrimp, and how you build the sauce.
- Dry your shrimp well. Wet shrimp release extra liquid in the oven, which waters down that gorgeous garlic butter sauce.
- Cook the garlic gently. Burnt garlic turns bitter fast, so keep the heat moderate when you are building the sauce on the stove.
- Do not skip the wine. A splash of dry white wine adds acidity and depth that water or broth alone cannot fully replicate.
Chef's Tip: Use shrimp labeled 16 to 20 count per pound. They are large enough to stay juicy under the broiler, but they still cook through quickly enough for a weeknight dinner.
What Makes This Italian Breadcrumb Shrimp Dish So Crave Worthy
The parmesan breadcrumb topping is really what sets this baked scampi apart from a basic shrimp scampi with parmesan cheese stirred into the sauce. By toasting panko and parmesan together on top of the shrimp, you get little pockets of crunch in almost every bite, while the shrimp underneath stay tender and bathed in that garlicky butter sauce.
If you are someone who always fights over the crispy edges of a baked pasta dish, this recipe channels that same energy directly into a seafood dinner. The breadcrumbs soak up just enough of the sauce to stay flavorful, while the top layer crisps up beautifully in the oven.
Ready to make it? Here is the full step by step recipe:
Baked Shrimp Scampi with Parmesan Breadcrumbs
This baked shrimp scampi is buttery, garlicky, and topped with a crisp parmesan breadcrumb crust, all made in one oven dish in under 30 minutes.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil, extra virgin
- 5 garlic, minced
- 1/4 cup dry white wine, or substitute chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes, optional, for heat
- 1/2 cup panko breadcrumbs
- 3/8 cup parmesan cheese, finely grated
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
- 1 loaf crusty bread, for serving, optional
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and set a rack in the upper third.
Pat the shrimp dry with paper towels and arrange them in a single layer in a baking dish or oven-safe skillet.
In a small saucepan over medium heat, melt the butter with the olive oil, then add the garlic and cook for about 1 minute until fragrant but not browned.
Stir in the white wine, lemon juice, lemon zest, red pepper flakes, salt, and pepper, and simmer for 1 to 2 minutes.
Pour the garlic butter sauce evenly over the shrimp.
In a small bowl, mix the panko, parmesan, and chopped parsley, then sprinkle the mixture evenly over the shrimp.
Bake uncovered for 10 to 12 minutes, until the shrimp are pink and opaque and the topping is golden.
If you want extra color on the breadcrumbs, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
Garnish with extra parsley and a squeeze of fresh lemon, then serve immediately with crusty bread.
Equipment
- 9x13 inch baking dish or oven-safe skillet
- Small saucepan
- Mixing bowls
- Zester or fine grater
Notes
Serving Ideas for Baked Scampi
This dish practically begs for something to mop up that garlic butter sauce. A few favorite ways to serve it:
- Tear into a warm, crusty baguette and use it to scoop up every last bit of sauce.
- Spoon the shrimp and sauce over a bed of angel hair pasta for a heartier dinner.
- Pair it with a simple arugula salad and a glass of the same dry white wine you used in the sauce.
Storing and Reheating
Leftovers will keep well in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a low oven or covered skillet just until heated through. The microwave works in a pinch, but it tends to make the shrimp a little rubbery, so low and slow is worth the extra few minutes.
A Few Easy Variations
- Spicy lovers: double the red pepper flakes for a sharper kick.
- Extra cheesy: stir a tablespoon of parmesan directly into the butter sauce before pouring it over the shrimp.
- Lighter version: swap half the butter for additional olive oil.
However you serve it, this baked shrimp scampi delivers all the comfort of an Italian restaurant favorite, made easily at home, in one dish, with minimal cleanup.
