Crispy Baked Shrimp Scampi

Ingredients

• 907 g (2 pounds)shrimp, peeled and deveined, tails on or off
• 30 ml (2 tablespoons)freshly squeezed lemon juice
• 30 ml (2 tablespoons)white wine (optional; substitute extra lemon juice or chicken stock)
• 1brown shallot, minced
• 76 g (⅓ cup), dividedbutter, melted
• 1 pinchsalt, to taste
• 1 pinchpepper, to taste
• 20 g (⅓ cup)Panko breadcrumbs
• 4 clovesgarlic, minced
• 10 g (2 tablespoons)Parmesan cheese, grated
• ½ teaspooncrushed red pepper flakes, or more to taste
• 15 g (¼ cup)fresh parsley leaves, chopped
• 3lemon wedges, to serve

Instructions

1. 1

   Heat and season

   Heat the oven to 220°C (425°F). In a skillet or baking dish, combine the shrimp, lemon juice, white wine, shallot, 2 tablespoons of the melted butter, 1 teaspoon salt and ¼ teaspoon pepper. Mix to coat the shrimp.

2. 2

   Arrange the shrimp

   If you like, arrange the shrimp in a single layer, starting at the outer edge of the skillet or dish and working towards the centre. Set aside.

3. 3

   Mix the topping

   In a small bowl, combine the remaining melted butter with the breadcrumbs, garlic, Parmesan, red pepper flakes and 2 tablespoons of the chopped parsley. Mix well.

4. 4

   Bake until crisp

   Scatter the breadcrumb mixture over the shrimp and bake for 12 minutes, until hot and bubbling and the shrimp are just cooked through. Switch the oven to broil or grill for about 1 minute, until the topping is crisp and golden.

5. 5

   Garnish and serve

   Scatter over the remaining parsley, squeeze on a little lemon juice and serve with the lemon wedges.

What is shrimp scampi?

Shrimp scampi is an American seafood dish inspired by Italian-American cooking, typically pairing shrimp with garlic, butter and lemon. This baked version adds a crisp breadcrumb topping for a golden finish.

The shrimp cook in a shallow layer of lemony butter and wine while the topping browns above them. Keeping the shrimp in a single layer helps them cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 32g protein, 5g carbs, 12g fat.

The shrimp provide most of the protein, while the breadcrumbs contribute carbohydrates. Butter carries much of the fat, with smaller contributions from the Parmesan and shrimp; serve with vegetables or salad alongside for a more balanced plate.

Choosing the shrimp

Shrimp size: The recipe works with peeled and deveined shrimp, with tails left on or removed. If using frozen shrimp, thaw them and drain off excess water before mixing them with the other ingredients.

Single layer: Arrange the shrimp without piling them up. This makes it easier for the heat to reach them evenly and for the topping to cover the dish.

Building the flavour

Lemon and wine: Lemon juice gives the shrimp a bright, tangy base, while white wine adds savoury depth. For an alcohol-free option, use extra lemon juice or chicken stock as suggested in the recipe.

Garlic and chilli: Minced garlic flavours the buttery crumb, while crushed red pepper flakes bring a little heat. Adjust the flakes to suit your preference.

Getting a crisp topping

Butter: The melted butter helps the breadcrumbs, garlic and Parmesan combine into a rich topping. Divide it as directed so some flavours the shrimp and the rest binds the crumbs.

Finish: Baking cooks the shrimp and heats the topping; a brief broil or grill at the end adds colour and crunch. Watch closely during that final minute, as the crumbs can darken quickly.

Checking when it is done

Shrimp: Look for shrimp that are just cooked through, rather than leaving them in the oven until they become firm and dry. The recipe calls for 12 minutes of baking, followed by about a minute under the broiler or grill.

Topping: The dish should be hot and bubbling before you switch to broiling. Take it out once the breadcrumbs are golden and crisp.

Serving the dish

At the table: Finish with the remaining parsley and a squeeze of lemon, then serve with the lemon wedges. The extra citrus lets everyone brighten their portion to taste.

Pairing: Serve with rice, crusty bread or pasta to catch the buttery juices, and add a green salad or steamed vegetables for a fresh contrast.

Recipe notes & tips

• Pat thawed shrimp dry so excess water does not dilute the buttery sauce.
• Use a baking dish or skillet large enough to spread the shrimp in one layer.
• Measure the butter before melting and divide it between the shrimp and topping as directed.
• Keep a close eye on the dish during the final broil or grill minute.
• Serve straight from the oven while the breadcrumb topping is at its crispest.

Variations

• Skip the wine: Replace it with extra lemon juice or chicken stock.
• Adjust the heat: Use more or fewer red pepper flakes to suit your taste.
• Add extra herbs: Stir a little more chopped parsley into the breadcrumb mixture.
• Change the cheese: Try finely grated Pecorino in place of Parmesan.
• Make it a meal: Serve over pasta or rice to make use of the lemony juices.

Common mistakes to avoid

• Crowding the shrimp: Piling them up can lead to uneven cooking; spread them in one layer.
• Skipping the butter division: Reserve the remaining melted butter for the topping so the crumbs mix properly.
• Overbaking the shrimp: They can turn firm and dry; take them out when just cooked through.
• Broiling too long: The crumbs can burn quickly; check the colour during the final minute.
• Serving without tasting: Lemon and seasoning can vary; offer the wedges at the table for a fresh squeeze.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in the oven until hot; the breadcrumb topping may soften after storage.

Frequently asked questions