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Baked Shrimp Scampi

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 326 kcal
Course: Main Course , Appetizer
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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

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

% 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.