Baked Shrimp Scampi

Ingredients

• 907 g (2 lb)medium raw prawns, peeled and deveined, tails on
• 227 g (1 cup)butter
• 30 ml (2 tbsp)Dijon mustard
• 15 ml (1 tbsp)fresh lemon juice
• 15 ml (1 tbsp)chopped garlic
• 15 ml (1 tbsp)chopped fresh parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F).

2. 2

   Make the sauce

   In a small saucepan over medium heat, combine the butter, Dijon mustard, lemon juice, garlic and parsley. Stir occasionally until the butter has melted completely, then take the pan off the heat.

3. 3

   Arrange the prawns

   Place the prawns in a single layer in a shallow baking dish.

4. 4

   Add the sauce

   Pour the melted butter mixture over the prawns, coating them evenly.

5. 5

   Bake the prawns

   Bake for 12–15 minutes, until the prawns are pink and opaque.

6. 6

   Serve straight away

   Take the dish out of the oven once the prawns are cooked and serve immediately with a side dish or pasta.

What is shrimp scampi?

Scampi is a name associated with langoustines and, in Italian-American cooking, with prawns prepared in a garlic-butter sauce. This version takes that familiar flavour combination and cooks the prawns in the oven rather than in a frying pan.

Dijon adds a little savoury depth, while lemon and parsley keep the rich butter sauce lively. The result is a simple main that can be served with pasta or bread to catch the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 16g protein, 2g carbs, 24g fat.

The prawns provide most of the protein, while the butter supplies most of the fat and energy. The listed carbohydrates are very low, so serving the scampi with vegetables and a measured portion of pasta or bread can make a more balanced plate.

Why this sauce works

Butter: melting it with the mustard, lemon, garlic and parsley gives the prawns an even coating in one quick step. Stir occasionally so the ingredients combine without leaving the butter on the heat longer than needed.

Lemon and herbs: lemon juice brings acidity to balance the butter, and parsley adds a fresh finish. Chopped garlic spreads through the sauce and flavours the whole dish.

Arrange the prawns evenly

Single layer: spread the prawns across a shallow baking dish rather than piling them up. This helps them cook at a similar pace and makes it easier to coat each one with sauce.

Tails on: the recipe leaves the tails attached, but you can remove them before serving if you prefer an easier meal.

How to tell when they are done

Colour: look for prawns that have turned pink and opaque throughout, as the recipe directs. Begin checking at 12 minutes, since prawn size and the dish can affect how quickly they cook.

Texture: take them out as soon as they are cooked; leaving them in the oven longer can make them firm and chewy.

Plan the timing

The sauce is made on the hob while the oven heats, then the prawns need 12–15 minutes to bake. Have your side ready to serve so the prawns can go straight from the oven to the table.

If serving with pasta, cook it separately and time it to finish around the same time as the prawns.

What to serve with it

Bread: serve warm, crusty bread alongside the prawns to soak up the garlic butter. A simple green salad can add a crisp contrast.

Pasta: spoon the prawns and sauce over cooked pasta for a more substantial meal. Keep any extra seasoning for the table so everyone can adjust their portion.

Recipe notes & tips

• Pat the prawns dry if they are wet so the sauce clings more readily.
• Use a shallow dish large enough to hold the prawns in one layer.
• Stir the sauce occasionally as the butter melts to distribute the garlic and herbs.
• Start checking the prawns at 12 minutes and remove them once they are opaque.
• Serve promptly so the prawns stay tender and the sauce is still warm.

Variations

• Add chilli: stir a pinch of chilli flakes into the melted butter for gentle heat.
• Use extra lemon: add lemon zest to the sauce for a more pronounced citrus note.
• Try another herb: replace some of the parsley with chopped chives.
• Serve with vegetables: add a green vegetable on the side for colour and crunch.
• Make it garlickier: increase the chopped garlic to suit your taste.

Common mistakes to avoid

• Crowding the dish: piled-up prawns may cook unevenly; arrange them in one layer.
• Overbaking: prawns can become chewy; check them from 12 minutes and remove them once opaque.
• Leaving the sauce unattended: butter can heat unevenly; stir it occasionally as it melts.
• Serving too late: the prawns are best straight from the oven; have the sides ready beforehand.
• Skipping the coating: pour the sauce over the whole layer and check that the prawns are evenly covered.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 1–2 days. Reheat gently until hot throughout, taking care not to cook the prawns for longer than necessary.

Frequently asked questions