If you’re craving a quick, fresh, and downright delicious seafood dinner, you’ve got to try this Baked Shrimp Scampi with Garlic and Lemon Recipe. It hits all the right notes with juicy shrimp baked under a crispy, buttery panko topping, brightened with zesty lemon and fresh garlic. Honestly, I make this all the time because it’s easy, bursting with flavor, and feels special without hours in the kitchen. Stick around because I’m going to share all my tips so your first batch comes out perfect!
Why You’ll Love This Recipe
- Speedy & Easy: Ready in under 20 minutes, perfect for busy weeknights or last-minute guests.
- Bursting with Flavor: Garlic, lemon, and white wine combine for that classic, irresistible scampi taste.
- Crispy Topping: A buttery panko crust adds wonderful texture and richness on top of tender shrimp.
- Versatile Meal: Serve it over pasta, with veggies, or alongside potatoes—you’ll find it’s a keeper!
Ingredients You’ll Need
Each ingredient here plays its part in creating the perfect baked shrimp scampi—fresh shrimp, bright lemon, garlicky goodness, and a crispy topping that’s buttery and full of crunch. I like to pick shrimp that are already peeled and deveined to save time, but fresh works fabulously too!
- Shrimp: Peeled and deveined shrimp are best for fuss-free cooking and easy eating.
- Garlic: Freshly minced garlic gives that punch of flavor you expect from scampi.
- Lemon: Fresh lemon juice brightens the dish and balances the richness.
- White Wine: Adds a subtle acidity and depth—choose a dry one you enjoy drinking.
- Panko Breadcrumbs: They create that airy, crunchy topping that’s better than standard breadcrumbs.
- Light Butter: Softened, not melted, to mix evenly with the panko for a perfect crust.
- Kosher Salt & Pepper: Simple seasoning that pumps up all the flavors.
- Olive Oil Spray: Helps shrimp cook nicely without drying out and adds a hint of richness.
Variations
One of the reasons I adore this Baked Shrimp Scampi with Garlic and Lemon Recipe is how easy it is to tweak based on what you have or crave. Feel free to get creative and make it your own!
- Add Spice: When I want a little extra kick, I toss in some red pepper flakes with the garlic—my family loves the warmth it adds.
- Make it Dairy-Free: Swap the butter for a plant-based spread or olive oil to suit dairy-free diets without sacrificing richness.
- Herbs: Fresh parsley or basil sprinkled on top right after baking adds a lovely pop of color and freshness.
- Upgrade Your Protein: Occasionally, I add scallops or chunks of flaky white fish alongside the shrimp for a seafood feast.
How to Make Baked Shrimp Scampi with Garlic and Lemon Recipe
Step 1: Prep Your Oven and Shrimp
Start by preheating your oven to 425°F. While it warms up, spread your peeled and deveined shrimp out evenly in a small baking dish. I usually arrange them in a single layer so they cook evenly and get that lovely sear under the topping.
Step 2: Season and Add the Juices
Spray the shrimp lightly with olive oil spray to keep them moist and add flavor. Then, sprinkle kosher salt and freshly cracked black pepper all over. Pour the fresh lemon juice and white wine evenly across the shrimp—this mixture creates a flavorful base that’ll steam the shrimp beautifully in the oven.
Step 3: Garlic and Panko Butter Mixture
Spread the minced garlic evenly over the shrimp next. In a separate bowl, combine the softened (not melted!) light butter with panko breadcrumbs. Use a fork to mix until it looks like wet sand—a crumbly, buttery paste. Then sprinkle this mixture generously over the shrimp to form a golden, crunchy topping.
Step 4: Bake to Perfection
Pop your dish in the preheated oven and bake for about 15 minutes. You’ll know it’s done when the shrimp are pink and opaque and the panko topping is golden-brown and crispy. Avoid overbaking—the shrimp can get rubbery if left too long, so keep an eye on it after the 12-minute mark.
Pro Tips for Making Baked Shrimp Scampi with Garlic and Lemon Recipe
- Use Room Temperature Butter: I learned the hard way that melted butter separates and won’t create that perfect crumb topping—softened butter mixes better with panko.
- Don’t Overcrowd the Pan: Giving the shrimp a single layer ensures even cooking and that crispy topping stays crisp instead of soggy.
- Choose Quality White Wine: The wine really contributes flavor, so I always use something I like to sip—anything too sweet will change the flavor balance.
- Watch Your Bake Time: Shrimp cooks quickly—if you leave it in too long it gets tough, and the topping can burn, so start checking around 12 minutes.
How to Serve Baked Shrimp Scampi with Garlic and Lemon Recipe
Garnishes
I love tossing some freshly chopped parsley and a little extra lemon zest on top just before serving—it adds a pop of color and fresh flavor that’s irresistible. A sprinkle of parmesan can also be amazing if you’re looking for an extra savory touch.
Side Dishes
This baked shrimp scampi pairs beautifully with a simple green salad or roasted veggies like asparagus or broccoli. My favorite, though, is piling it over spaghetti or linguine to catch all the garlicky lemon juices. If you want something heartier, roasted baby potatoes or crusty garlic bread are perfect companions.
Creative Ways to Present
For special occasions, I’ve served this dish in individual ramekins creating elegant personal portions. Another fun idea I tried was to plate the shrimp scampi inside hollowed-out bread bowls to soak up every drop of the sauce—everyone loved it! It’s a great way to elevate a simple meal into something memorable.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store them in an airtight container in the fridge for up to 2 days. I find the topping loses a bit of its crispness, but reheating gently in the oven brings back a lot of that magic.
Freezing
I don’t recommend freezing baked shrimp scampi because shrimp tends to get rubbery after freezing. But if you want to freeze the components separately—uncooked shrimp and the breadcrumb mixture—you can prep ahead and bake fresh when ready.
Reheating
To keep that crispy topping, I reheat leftovers in a 350°F oven for about 8–10 minutes. Avoid microwaving if you can—it makes the shrimp chewy and the topping soggy.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw the shrimp and pat them dry before baking. Removing excess moisture helps the topping crisp up properly.
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What if I don’t have white wine?
You can substitute with chicken broth or seafood broth for flavor, or just lemon juice with a splash of water. The dish will still taste fantastic!
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How do I know when the shrimp are done?
Shrimp turn pink and opaque when cooked. They curl slightly but should not be too tight—if they’re curling super tight, they might be overcooked.
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Can I double this recipe for a bigger crowd?
Yes, just use a larger baking dish and spread shrimp out evenly to avoid overcrowding. Baking time might increase by a few minutes, so keep an eye on doneness.
Final Thoughts
This Baked Shrimp Scampi with Garlic and Lemon Recipe is one of those dishes I always keep in my go-to rotation because it’s quick, easy, and seriously impressive. I love how it comes together effortlessly but always tastes like something special you’d order at a fancy restaurant. If you want a recipe that’s perfect for busy nights yet feels indulgent, give this one a try—you’re going to love how simple and delicious shrimp scampi can be when baked to perfection.
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Baked Shrimp Scampi with Garlic and Lemon Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Easy Baked Shrimp Scampi recipe is a simple and flavorful seafood dish featuring succulent shrimp baked with garlic, lemon, white wine, and a buttery panko topping. Ready in under 20 minutes, it delivers a restaurant-quality meal that’s perfect served alongside vegetables, potatoes, or over pasta.
Ingredients
Shrimp and Seasonings
- 1 lb shrimp (peeled, deveined)
- Kosher salt, to taste
- Black pepper, to taste
- Olive oil spray
Scampi Sauce
- 3 cloves garlic (minced)
- 1 lemon (juiced)
- 1/4 cup white wine
Topping
- 1/4 cup panko breadcrumbs
- 2 tablespoons light butter (softened at room temperature, not melted)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to bake the shrimp quickly and evenly.
- Prepare the Shrimp: Lay the peeled and deveined shrimp flat in a small baking dish in a single layer for even cooking.
- Season and Add Liquids: Spray the shrimp lightly with olive oil spray, then season with kosher salt and pepper to taste. Pour the lemon juice and white wine evenly over the shrimp to create a bright, flavorful base.
- Add Garlic: Sprinkle the minced garlic uniformly over the shrimp to infuse the dish with a fresh, aromatic flavor.
- Make the Panko Topping: In a separate bowl, combine the softened butter and panko breadcrumbs, mixing until the mixture resembles wet sand or a paste. This will create a buttery, crunchy topping.
- Sprinkle the Topping: Evenly distribute the buttered panko mixture over the shrimp in the baking dish for a delicious crunchy crust.
- Bake the Shrimp: Place the dish in the preheated oven and bake for 15 minutes, or until the shrimp are cooked through and the topping is golden brown.
Notes
- This dish uses fresh garlic, lemon, and white wine to build a light and flavorful sauce that complements the shrimp perfectly.
- The panko and butter mixture adds a delightful crunchy texture on top, elevating the dish.
- The recipe is quick and easy, making it ideal for a weeknight dinner or when you want restaurant-quality food at home.
- Serve alongside roasted potatoes and a vegetable, or over spaghetti for a classic shrimp scampi meal.
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 1 g
- Sodium: 955 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 286 mg
