Baked Shrimp Scampi
A quick and elegant dish featuring plump shrimp topped with a crunchy, buttery panko crust, enhanced with fresh lemon and garlic.
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.
Notes
The topping is crispiest when served immediately. For a heartier meal, pair with baked potatoes or roasted vegetables.