The World’s Best Baked Shrimp Scampi

by Shawnda on January 4, 2009

in Citrus,Freezer Friendly,Lemon,Seafood

Baked Shrimp Scampi

The best. In the whole wide world. And I mean it.

My husband used to be far less adventurous with the range of foods that he was willing to try. When we met, he lived on a tried-and-true diet of Red Baron’s Sausage & Pepperoni, Stouffer’s Lasagna, and Buitoni cheese tortellini with Prego and ground beef.

I’ll eat anything you want to cook, he now promises. And he does. I don’t usually stay inside the box but I do generally stick quasi-close to the edges so he doesn’t go hungry. I know he likes shrimp, garlic, and butter so I didn’t think I could go any kinds of wrong with Ina Garten’s Baked Shrimp Scampi – next to homemade pizza, it’s one of the safest choices on this week’s menu.

Baked Shrimp Scampi

This Baked Shrimp Scampi isfantastic - buttery, garlicky, and lemony. I think it’s what shrimp were created for. And butter. And garlic and lemon! And maybe now I’ve drawn your attention away from that little dangling preposition back there.

But speaking of buttery… let’s chat. The recipe as written calls for a stick and a half of butter. That’s 12 whopping tablespoons of an ingredient that’s mostly left behind when you scoop out the shrimp with a slotted spoon. It seems like such a waste so I’ve reduced the butter by 1/3 with plenty good results in the final dish.

Baked Shrimp Scampi

Butter, lemon, garlic, and a crunchy topping are an excellent twist on the classic shrimp scampi.


  • 2 lbs shrimp, peeled, deveined, and butterflied
  • 3 Tbsp olive oil
  • 2 Tbsp dry white wine
  • 2 1/2 tsp salt, divided
  • 1 1/4 tsp cracked black pepper, divided
  • 8 Tbsp (1 stick) unsalted butter, at room temp
  • 4 cloves garlic, minced
  • 1/4 cup minced shallots or onion
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • Zest and juice from one lemon
  • 1 egg yolk
  • 2/3 cup bread crumbs or Panko (I used 2 slices of 7-grain bread, processed into course crumbs)


  1. Preheat the oven to 425.
  2. Place the shrimp in a mixing bowl and toss with the olive oil, wine 2 tsp of salt, and 1 tsp of black pepper. Let sit and prepare the topping.
  3. In a small bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs (reserving some for the topping), 1/2 tsp salt, and 1/4 tsp pepper until well mixed.
  4. Arrange the shrimp in a single layer in a medium baking dish. Pour the remaining marinade over the shrimp.
  5. Spread the butter mixture evenly over the shrimp. Bake for 12-15 minutes until hot and bubbly.
  6. Sprinkle the remaining bread crumbs over the top and turn the broiler on for 1 minute or until golden brown.
  7. Serve with lemon wedges and dish with a slotted spoon to leave all the extra butter behind.
  8. To freeze: Assemble entire dish minus the garnish crumbs, wrap tightly, and freeze. Thaw in the fridge overnight before baking (plan to add an extra 10 minutes to the baking time).


Yields: 6-8 servings

Adapted from Barefoot Contessa, Back to Basics

Estimated time: 25 minutes

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