Description
Crispy Baked Shrimp Scampi combines juicy shrimp with a garlicky, buttery breadcrumb topping, baked to golden perfection. This easy, flavorful main-course dish offers classic shrimp scampi flavors without the fuss of stovetop cooking, making it perfect for busy weeknights or entertaining guests.
Ingredients
Units
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Scampi Mixture
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes (optional)
Breadcrumb Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to fit the shrimp in a single layer.
- Prepare the shrimp: Pat the shrimp dry with paper towels. Season with salt and black pepper, then arrange them in a single layer in the prepared baking dish.
- Make the scampi mixture: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, and crushed red pepper flakes (if using). Pour this mixture evenly over the shrimp.
- Mix the breadcrumb topping: Stir together the panko breadcrumbs, Parmesan cheese, olive oil, salt, and black pepper in a separate bowl until well combined.
- Add the topping: Sprinkle the breadcrumb mixture evenly over the shrimp and scampi mixture in the baking dish.
- Bake: Place the dish in the oven and bake for 12-14 minutes or until the shrimp are pink and opaque and the topping is golden brown.
- Garnish and serve: Remove from the oven and sprinkle with extra parsley. Serve immediately with lemon wedges or over pasta or rice if desired.
Notes
- Use large or extra-large shrimp for best texture.
- This dish is best enjoyed fresh, as the breadcrumbs will lose crispiness if reheated.
- Add extra lemon juice for a tangier flavor.
- To make it spicier, increase the amount of crushed red pepper.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 268
- Sugar: 1g
- Sodium: 850mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 170mg
