Baked Shrimp Scampi with jumbo shrimp baked in a white wine, lemon and butter sauce with buttery toasted panko breadcrumbs and Parmesan cheese.
Baked Shrimp Scampi
Baked Shrimp Scampi was one of the first I made for friends when I was super young and before culinary school. It is from one of the most entertaining food personalities on television, Ina Garten. She nails this dish and I think it shows, the recipe has probably 1000 five star ratings.
I don’t normally cook other people’s recipes on the blog, this has some minor variations to it but otherwise it is her recipe, but it’s so delicious I wanted to include it on the blog. Plus since I shared my classic Shrimp Scampi it seemed only fitting I share this version of it since it’s my favorite version of the classic.
Crispy Buttery Panko Crust:
The best part of the white wine and lemon baked shrimp is the topping. Made with panko breadcrumbs, garlic, butter, crushed red pepper, lemon zest and more we love this crust so much we have begun using it on salmon as well as chicken.
To crust salmon with the same topping salt and pepper your salmon filet to taste and press the topping gently onto the salmon. Bake in a preheated oven at 425 degrees for 8-10 minutes.
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Can you substitute Regular Breadcrumbs:
The benefit of using panko breadcrumbs in the recipe instead of regular or Italian breadcrumbs is the flaky texture of them. The classic breadcrumbs would create a much heavier crust which would also stay pretty soggy.
HOW TO PEEL AND DEVEIN SHRIMP:
- To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
- Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
- Using the paring knife or a fork, gently remove the black strip of intestines.
- To remove tails just squeeze the shrimp out from the bottom of the tail segment.
What to serve with Baked Shrimp Scampi:
Baked Shrimp Scampi is best served with long pasta such as fettuccini or spaghetti, risotto or even Parmesan polenta. A side of asparagus or roasted vegetables would also round out the meal well.
Can you freeze Baked Shrimp Scampi? No I don’t recommend making this ahead and freezing as both the topping and the shrimp will lose flavor, texture and tenderness with the freezing process. This dish is best served freshly cooked.
Baked Shrimp Scampi
- 2 pounds 12 to 15 per pound shrimp in the shell
- 3 tablespoons 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
- 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.