Baked Shrimp Scampi
Buttery, garlicky baked shrimp scampi topped with a crisp parmesan breadcrumb crust, ready in under 30 minutes for an easy weeknight dinner that tastes like a restaurant special.
Why You'll Love This Baked Shrimp Scampi
If you have ever wondered how to get that classic, garlicky shrimp scampi flavor without standing over a hot stove, this oven shrimp scampi is your answer. Instead of sauteing the shrimp in a skillet, we let the oven do the heavy lifting, while a buttery garlic sauce and a crisp parmesan breadcrumb topping turn this into something closer to baked scampi than the usual pasta night staple.
This version of shrimp scampi in the oven is built for busy nights. The shrimp go from raw to perfectly pink in about 15 minutes, and that golden, cheesy crust on top means you get incredible texture in every single bite, garlicky and rich underneath, toasty and crisp on top.
Before we get cooking, a few smart tools and ingredients really do make this recipe shine. A good baking dish helps the shrimp cook evenly, while quality parmesan and fresh garlic build the backbone of that scampi flavor. Here are a few things worth having on hand:
What Makes This Shrimp Scampi With Parmesan Cheese So Good
Traditional shrimp scampi leans on butter, garlic, white wine, and lemon, and this baked version keeps every one of those elements while adding something extra: a layer of Italian breadcrumb shrimp topping that crisps up beautifully in the oven. The combination of panko and freshly grated parmesan is what sets this baked scampi apart from a simple skillet version.
- The garlic butter sauce soaks into the shrimp as they bake, so every piece is seasoned all the way through.
- The parmesan breadcrumb topping toasts in the oven's dry heat, giving you a textural contrast that a stovetop version simply cannot replicate.
- A quick broil at the end is optional, but it is the easiest way to get that golden, slightly crackly top.
Chef's Tip: Pat your shrimp completely dry before they go into the baking dish. Excess moisture dilutes the garlic butter sauce and can make the breadcrumb topping soggy instead of crisp.
Ingredient Notes for Shrimp Scampi Breadcrumbs and Sauce
A few notes to help this recipe turn out exactly right:
- Shrimp: Go for large or extra-large shrimp, peeled and deveined. Bigger shrimp are far more forgiving in the oven and less likely to turn rubbery.
- Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds brightness, but chicken broth works as a reliable non-alcoholic substitute.
- Breadcrumbs: Panko gives the lightest, crispiest texture, though regular breadcrumbs will also work in a pinch.
- Parmesan: Freshly grated melts and browns far better than the pre-shredded bagged kind, and it makes a real difference in this dish.
This is also a flexible base. If you love a heartier baked scampi oven dish, you can serve it over pasta, rice, or alongside crusty bread to catch every drop of that garlic butter sauce.
How to Make Baked Shrimp With Parmesan Cheese
The method here is refreshingly simple, which is exactly why this recipe works so well on a weeknight. You whisk together a quick garlic butter sauce on the stovetop, pour it over raw shrimp in a baking dish, top everything with a parmesan breadcrumb mixture, and let the oven finish the job.
Ready to make it? Here is the full step-by-step recipe:
Baked Shrimp Scampi
Buttery, garlicky baked shrimp scampi topped with a crisp parmesan breadcrumb crust, ready in under 30 minutes for an easy weeknight dinner that tastes like a restaurant special.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil, extra virgin
- 5 cloves garlic, minced
- 1/4 cup dry white wine, or substitute with chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, from one lemon
- 1/4 tsp red pepper flakes, optional, adjust to taste
- 1/2 cup panko breadcrumbs, for a crisp topping
- 3/8 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, freshly ground
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and lightly grease a baking dish or oven-safe skillet.
Pat the shrimp dry with paper towels, then arrange them in a single layer in the prepared dish.
In a small saucepan over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute until fragrant but not browned.
Stir in the white wine, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Simmer for 1 to 2 minutes to mellow the wine.
Pour the garlic butter sauce evenly over the shrimp, tossing gently to coat.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the shrimp.
Bake uncovered for 12 to 15 minutes, until the shrimp are pink and just cooked through and the topping is golden.
If you want extra color on top, broil for 1 to 2 minutes at the end, watching closely so the crumbs do not burn.
Remove from the oven, garnish with extra parsley and a few lemon wedges, and serve immediately.
Equipment
- 9x13 inch baking dish or oven-safe skillet
- Small saucepan
- Mixing bowls
- Zester or fine grater
Notes
Serving and Storing Your Baked Scampi
This baked shrimp scampi is best enjoyed immediately, while the topping is still crisp and the shrimp are tender and juicy. A squeeze of fresh lemon and a sprinkle of parsley right before serving brightens everything up.
For serving ideas, try it:
- Over a bed of linguine or angel hair pasta, tossed with a little extra sauce from the pan.
- Alongside crusty Italian bread for soaking up the garlic butter.
- Over steamed rice or cauliflower rice for a lighter, low carb option.
If you end up with leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven rather than the microwave, since high heat can quickly turn shrimp tough and chewy.
Chef's Tip: This recipe doubles easily for a crowd. Just use a larger baking dish and keep the shrimp in a single layer so they cook evenly and the topping crisps up all the way across.
However you serve it, this baked shrimp scampi proves that you do not need a stovetop skillet to get that classic, garlicky, parmesan-crusted flavor everyone loves.
