The first time I made this Barefoot Contessa baked shrimp scampi, I thought I’d ruined it—until the crust browned and the butter smelled like heaven.
It’s one of those recipes that looks fancy but finishes in under 20 minutes, which is why it’s a weeknight favorite and a last-minute dinner party winner.
If you like the idea of shrimp with a crunchy, buttery topping and bright lemon notes, this is the recipe you’ll come back to again and again.
For a heartier turn, I sometimes serve it with a shrimp scampi pasta bake so the buttery juices get soaked up.
Why You’ll Love This Recipe
- Fast weeknight dinner that looks and tastes like restaurant food.
- Big, buttery flavor without fiddly technique.
- Crunchy panko topping contrasts with tender, juicy shrimp.
- Easy to scale up for guests or halve for two.
The contrast in textures is the headline here: the shrimp stay plump and slightly firm while the panko-butter topping crisps to a golden, slightly nutty shell that gives each bite a mouthwatering snap. The lemon zest and juice cut through the butter’s richness, and minced shallot adds a soft, sweet onion backbone that keeps the dish from feeling one-note. The result is bright, savory, and utterly addictive—rich enough for a special meal, simple enough for a busy weeknight.
"Absolutely delicious — the family fought over the last shrimp. Easy, fast, and restaurant-quality." — Reader review, 5 stars
Key Ingredients
Garlic and butter
Garlic and butter are the heart of any scampi. Use fresh minced garlic—it gives a bright, pungent heat that dried garlic can’t match—and unsalted butter at room temperature so it blends evenly with the panko for a consistent topping.
Panko breadcrumbs
Panko provides the crisp, airy crunch that makes this dish sing. Choose a good-quality panko (brand names are fine if your store carries them) because denser breadcrumbs will flatten and lose that satisfying texture.
Large shrimp (peeled and deveined, tails on)
Start with raw, large shrimp that are peeled and deveined but still have tails on—tails give a better presentation and help hold the shrimp while you eat. If you can, buy wild-caught or label-fresh shrimp and pat them dry before seasoning for the best sear and flavor.
Dry white wine and lemon
Dry white wine adds acidity and a little fruity backbone that plays well with lemon zest and juice. If you prefer not to cook with alcohol, substitute low-sodium chicken broth with a splash of white wine vinegar; but the wine adds subtle complexity that’s hard to replicate.
Full ingredient list:
- 2 lbs large shrimp (peeled and deveined, tails on)
- 3 Tbsp olive oil
- 2 Tbsp dry white wine
- Kosher salt and black pepper
- 12 Tbsp butter, room temp
- 4 tsp garlic, minced
- 2 shallots, minced
- 3 Tbsp parsley, minced
- 1 tsp rosemary, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko breadcrumbs
- Lemon wedges for serving
Step-by-Step Instructions
Step 1: Prep the oven and dish
Preheat the oven to 425°F and butter a shallow baking dish so the topping doesn’t stick.
A metal or ceramic dish works fine; a slightly wider dish helps the shrimp cook evenly in a single layer.
Pro Tip: The oven needs to be hot so the shrimp cook quickly without overcooking; you’ll know it’s ready when the preheated oven holds 425°F on the dial or digital readout.
Step 2: Arrange and season the shrimp
Arrange the shrimp in a single layer in the buttered dish, leaving a bit of space between pieces so heat circulates.
Season the shrimp with kosher salt and freshly ground black pepper, then drizzle with the 3 tablespoons of olive oil and 2 tablespoons of dry white wine.
Pro Tip: Pat shrimp dry with paper towels before seasoning; dry shrimp caramelize better and won’t steam in the oven.
Step 3: Make the panko-butter topping
In a bowl, mix the room-temperature butter with minced garlic, minced shallots, chopped parsley, minced rosemary, crushed red pepper flakes, lemon zest, lemon juice, and the extra-large egg yolk.
Fold in the 2/3 cup panko breadcrumbs until the mixture is evenly combined and holds together when pressed.
Pro Tip: The egg yolk helps bind the topping so it browns nicely under the broiler; if your butter is cold it won’t blend well—soften it first for an even texture.
Step 4: Top the shrimp
Spoon the panko-butter mixture evenly over each shrimp so they are each crowned with a generous layer.
Press the topping lightly so it adheres to the shrimp but leaves some air pockets for crisping.
Pro Tip: If one end of the shrimp sticks up, tuck the topping around it rather than piling on top; even coverage yields the best crust.
Step 5: Bake and then broil
Bake the dish for 10–12 minutes at 425°F until the shrimp are opaque and cooked through.
Switch the oven to broil and place the dish under the broiler for 1–2 minutes to achieve a golden, deeply browned crust—watch closely so the topping doesn’t burn.
Visual cue: The shrimp are done when the flesh is opaque and the internal temperature reaches 120–125°F for a slightly firm, tender bite.
Step 6: Serve
Serve the baked shrimp scampi hot with lemon wedges and plenty of crusty bread to soak up the buttery juices.
A simple salad or an oven-baked starch makes a great accompaniment—try a foil-baked potato or roasted vegetable side for a complete plate.
Pro Tip: Serve immediately; the topping is crispiest straight from the oven.
Expert Tips for Success
- Temperature control matters: preheat the oven fully to 425°F so shrimp cook quickly. Underheated ovens lead to rubbery shrimp.
- Dry the shrimp: pat shrimp completely dry to encourage browning and prevent steaming under the topping.
- Butter consistency: room-temperature butter blends smoothly with panko. If it’s too soft, chill the mixture briefly; if too hard, the topping won’t bind.
- Broiling watchfulness: when broiling, never step away. The topping can go from golden to burnt in a minute.
- Use fresh lemon zest: microplaned lemon zest brightens the dish more than bottled lemon peel ever will.
- Garnish and serving ideas: add extra minced parsley after broiling for color and fresh flavor. For a heartier meal, serve alongside an air-fryer baked potato or crusty bread to make the most of the buttery sauce.
- Herb swaps and safety: if you don’t have rosemary, use thyme; avoid fresh herbs with high moisture content that could sog the topping.
- Egg yolk role: the extra-large egg yolk is a binder and gives the topping a rich mouthfeel; omit only if allergic and replace with a tablespoon of mayonnaise for binding and richness.
- Pan choice: a shallow baking dish ensures even heat; glass retains heat longer—watch timing if you switch materials.
- Scaling up: double the topping proportionally for a larger tray; if baking more shrimp, use two dishes to avoid crowding.
Storage & Freezing
Fridge: Cool the leftover baked shrimp scampi to room temperature, then store in an airtight container for up to 2 days.
Separate the shrimp and topping if you can; this keeps the topping crisper when reheated.
Freezer: You can freeze cooked shrimp scampi, but the panko topping will soften. Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
Label with date and contents so you don’t lose track.
Reheating: For best texture, reheat in a 350°F oven on a baking sheet for 8–12 minutes, then broil for 30–60 seconds to restore some crispness.
If reheating from frozen, thaw overnight in the fridge before reheating. Avoid microwave reheating unless you only care about speed; it will make the topping soggy and the shrimp rubbery.
Variations & Substitutions
Garlic-parmesan twist: Add 1/3 cup finely grated Parmesan to the panko mixture for a nutty, salty kick. The cheese will brown beautifully under the broiler.
Spicy tomato scampi: Stir a tablespoon of tomato paste and an extra pinch of red pepper flakes into the butter mixture before adding panko. This gives a subtle tomato depth and a sharper heat profile.
Gluten-free option: Use gluten-free breadcrumbs or crushed cornflakes in place of panko. The texture will be slightly different but still crunchy.
Dairy-free version: Replace the butter with high-quality dairy-free spread, and omit the egg yolk if needed—substitute with a tablespoon of aquafaba or vegan mayo to bind.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes, but thaw completely and pat dry before assembling. Thaw in the refrigerator overnight or run frozen shrimp under cold water in a colander for a quicker method, then dry thoroughly so they sear and don’t steam.
Q: How do I prevent the topping from burning under the broiler?
A: Keep the baking dish a few inches below the broiler element and broil for only 1–2 minutes while watching constantly. If the topping browns unevenly, rotate the pan and reduce the broiler time.
Q: My shrimp turned out rubbery. What went wrong?
A: Rubberiness usually means they were overcooked. Shrimp cook very fast—bake just until opaque, then broil quickly for color. Use a meat thermometer if unsure; 120–125°F is a good target for tender shrimp.
Q: Can I assemble ahead of time?
A: You can assemble up to a few hours ahead and refrigerate uncovered for a bit so the topping stays drier. Bring the dish to room temperature for 15–20 minutes before baking and adjust baking time slightly if chilled.
Q: What’s the best way to make this for a crowd?
A: Use multiple baking dishes to avoid overcrowding, or work in batches. The topping is easy to make in advance and can be stored in the fridge for a day; spoon it over shrimp just before baking.
Final Thoughts
This Barefoot Contessa baked shrimp scampi is a brilliant weeknight luxury—fast, reliable, and irresistibly buttery with a crunchy topping.
If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest so others can find it.
Conclusion
If you want to compare Ina Garten’s original proportions or see the Barefoot Contessa’s recipe notes, check out this official Baked Shrimp Scampi Recipe | Ina Garten | Food Network for reference.
For the Barefoot Contessa’s own recipe page and her tips, visit Baked Shrimp Scampi | Recipes – Barefoot Contessa.
Baked Shrimp Scampi
Ingredients
Shrimp Preparation
- 2 lbs large shrimp (peeled and deveined, tails on) Use wild-caught for the best flavor.
- 3 Tbsp olive oil
- 2 Tbsp dry white wine Can substitute low-sodium chicken broth with white wine vinegar if preferred.
- 1 tsp Kosher salt
- 1 tsp black pepper Freshly ground is recommended.
Panko Topping
- 12 Tbsp butter, room temp Must be softened for easy mixing.
- 4 tsp garlic, minced Use fresh for the best flavor.
- 2 Tbsp shallots, minced
- 3 Tbsp parsley, minced
- 1 tsp rosemary, minced Can substitute thyme if needed.
- 1/4 tsp crushed red pepper flakes
- 1 tsp lemon zest Microplaned is best.
- 2 Tbsp lemon juice
- 1 extra-large egg yolk Acts as a binder.
- 2/3 cup panko breadcrumbs Quality matters for crispiness.
- 1 each lemon wedges For serving.
Instructions
Preparation
- Preheat the oven to 425°F and butter a shallow baking dish.
- Arrange the shrimp in a single layer in the buttered dish, leaving space between each piece.
- Season shrimp with salt and pepper, then drizzle with olive oil and white wine.
Making the Topping
- In a bowl, mix the room-temperature butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, and egg yolk.
- Fold in the panko breadcrumbs until combined.
Baking
- Spoon the panko-butter mixture evenly over each shrimp.
- Bake for 10–12 minutes until shrimp are opaque.
- Switch the oven to broil and broil for 1–2 minutes until the topping is golden brown.
Serving
- Serve the baked shrimp scampi hot with lemon wedges and crusty bread.
