Baked Shrimp Scampi
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
326 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Baked Shrimp Scampi
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An easy version of Ina Garten's Baked Shrimp Scampi with bread crumbs. Perfect for entertaining and quick enough for weeknight dinners too. Juicy shrimp layered in a casserole dish, topped with buttery garlic bread crumbs, then baked until golden and crispy. Enjoy it on its own or serve it over fettuccini for a delicious meal that will make you feel like you are in a restaurant!
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Ingredients
- 2 pounds jumbo (12 to 15 per pound) shrimp deveined and peeled, tails on or off
- 3 tablespoons extra-virgin olive oil divided
- 4 tablespoons lemon juice divided, plus additional lemon wedges for serving
- 2 teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- ¼ cup unsalted butter
- 4 cloves garlic minced
- 1 small shallot minced (about 1/4 cup)
- 2 tablespoons minced fresh parsley
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 large egg yolk
- ⅔ cup Panko bread crumbs whole wheat if possible
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Instructions
- Preheat the oven to 425 degrees F.
- Place the shrimp in a mixing bowl and toss gently with 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a 12- to 14-inch-wide gratin dish or ovenproof skillet, arrange the shrimp in a circle, starting at the outside and working your way in. If you’d like to make the presentation extra fancy, place the shrimp so that the tails overlap slightly and you end up with a pretty spiral (or just spread the shrimp in a single layer and call it a day). Pour any marinade that has collected in the bottom of the bowl over the shrimp.
- In a medium microwave-safe bowl, melt the butter in the microwave. Add the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and stir until combined. Add the panko and stir until evenly moistened.
- Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through. If you like the top browned, position a rack in the upper third position and turn the oven the broil. Place the pan on the rack and let broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute. Serve hot with lemon wedges.
Notes
- Adapted from Ina Garten's Back to Basics.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
326kcal
(16%)
Carbohydrates
7g
(2%)
Protein
33g
(66%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
434mg
(145%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
390IU
(8%)
Vitamin C
12.8mg
(14%)
Calcium
246mg
(25%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 326kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 434mg | 145% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 246mg | 25% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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