Baked Shrimp Scampi
This easy baked shrimp scampi recipe features succulent butterflied shrimp marinated in olive oil and white wine, then topped with a rich, aromatic mixture of butter, garlic, shallots, fresh herbs, lemon, and panko. Baked until bubbly and golden, it's a quick, flavorful dish perfect as an appetizer or light main course, offering a delightful balance of fresh seafood and savory richness.
Equipment
- 1 14-inch Oval Gratin Dish
- 2 Mixing Bowls One medium, one small
- 1 Sharp Knife For shrimp preparation and mincing
- 1 Cutting Board
- 1 Spatula or Fork For mashing butter mixture
Ingredients
Main
- 2 pounds 12 to 15 per pound shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 4 teaspoons minced garlic 4 cloves
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko Japanese dried bread flakes
- Lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Notes
Ensure shrimp are properly deveined and butterflied for even cooking and maximum flavor absorption. Do not overcook the shrimp; they are delicate and can become rubbery quickly. The specified baking time of 10-12 minutes is usually sufficient. Broiling for an extra minute at the end provides a beautiful golden crust on the panko and butter mixture, enhancing both texture and appearance. Using room temperature butter is crucial for easily mashing it with the other ingredients, ensuring a smooth, cohesive topping. Freshly minced garlic, shallots, and herbs significantly elevate the aroma and taste. Serve immediately for best quality.