Baked Shrimp Scampi With Bread Crumbs Recipe

There's something magical about the way garlicky butter and lemon melt into tender shrimp, all topped with a golden, crunchy layer of breadcrumbs. The scent alone is enough to make your mouth water before the dish even hits the table.

I first made this Baked Shrimp Scampi with Bread Crumbs on a whim for a last-minute dinner party, and it instantly stole the spotlight. Not only does it look elegant and impressive, but it also comes together in just 30 minutes with minimal prep – perfect for weeknights or special occasions alike.

Whether you're craving something seafood-forward, hosting friends, or just want a no-fuss dish with maximum flavor, this recipe delivers. Let’s dive into what makes it so irresistible.

Why You’ll Love This Baked Shrimp Scampi With Bread Crumbs

Get ready to fall head over heels for this vibrant, flavor-packed seafood dish. From its buttery garlic aroma to that perfectly crisp topping, every bite is a little celebration.

It’s fast and fuss-free. This dish bakes in under 15 minutes, and prep takes even less time. You won’t need to stand over the stove or deal with a million dishes afterward – just mix, bake, and enjoy.

It’s dinner-party elegant, but weeknight simple. The combination of shrimp, wine, garlic, and lemon feels fancy enough for guests, but it’s also the kind of thing you can whip up after a long workday.

Budget-friendly seafood fix. Shrimp scampi sounds upscale, but frozen raw shrimp and pantry staples like panko and butter make this an affordable luxury you can enjoy anytime.

Customizable to your liking. You can play with herbs, swap the wine for broth, or even toss it over pasta or rice. The flavors are classic, but the possibilities are endless.

With so much flavor and so little effort, this recipe is sure to become a staple in your meal rotation.

Ingredients Notes

The beauty of this dish lies in the way simple ingredients come together to create something truly memorable. A handful of pantry and freezer staples are all you need to make this weeknight wonder.

Let’s start with the shrimp. I recommend using large raw shrimp, peeled and deveined, with tails off for easy eating. Fresh shrimp are fantastic if you have access to them, but high-quality frozen shrimp work beautifully and are often more convenient. Just be sure they’re fully thawed and patted dry before baking.

Next up is the garlic, which is truly the heart of shrimp scampi. Minced fresh garlic provides the sharp, pungent punch that cuts through the richness of the butter. Avoid pre-minced or jarred versions – fresh makes all the difference in flavor.

The breadcrumb topping is what takes this dish from simple to sublime. I prefer using panko breadcrumbs for extra crunch, tossed with melted butter and a bit of grated Parmesan. It bakes up into a golden crust that contrasts perfectly with the tender shrimp below.

Lemon juice and white wine bring brightness and depth to the sauce. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you’d rather skip the alcohol, low-sodium chicken broth is a great substitute and keeps things flavorful.

You won’t need any fancy tools – just a good baking dish (an 8x8 or similar works well), a small saucepan for melting butter, and a mixing bowl for tossing the breadcrumb topping. A zester and garlic press can come in handy too!

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish is as easy as it is delicious. With a few simple steps, you’ll be enjoying garlicky, buttery shrimp in no time.

Start by preheating your oven to 400°F. While it heats, prepare your shrimp by patting them dry and arranging them in a single layer in a greased baking dish. Season with salt and pepper, and add a little drizzle of olive oil for extra richness.

In a small saucepan over medium-low heat, melt butter with the minced garlic until fragrant – about 1-2 minutes. Be careful not to let the garlic brown. Remove the pan from heat and stir in the lemon juice, white wine, and a pinch of red pepper flakes for a gentle kick. Pour this garlicky mixture evenly over the shrimp in the baking dish.

Now it’s time to make that irresistible topping. In a bowl, mix panko breadcrumbs with more melted butter, a bit of Parmesan cheese, and a sprinkle of chopped parsley. The butter helps the crumbs toast up beautifully in the oven.

Sprinkle the breadcrumb mixture evenly over the shrimp, covering them in a generous layer of seasoned crunch. Don’t worry if some falls between the shrimp – it’ll toast and soak up flavor as it bakes.

Pop the dish into the oven and bake for 12–15 minutes, or until the shrimp are pink and opaque and the breadcrumb topping is golden brown. For an extra-crispy finish, you can broil it for 1-2 minutes at the end – just keep a close eye so it doesn’t burn.

Once it’s out of the oven, let it rest for a minute or two. You can serve it straight from the dish with crusty bread for scooping, or spoon it over pasta or rice to soak up all the buttery, lemony goodness.

Storage Options

If you’re lucky enough to have leftovers, this dish stores surprisingly well. Let the shrimp cool completely before transferring to an airtight container.

In the refrigerator, it will keep for up to 2 days. While the breadcrumb topping may soften, the flavors deepen, making for a delicious next-day meal.

For freezing, it's best to freeze the unbaked shrimp and sauce mixture without the breadcrumbs. When you're ready to enjoy, thaw it in the fridge, top with fresh breadcrumbs, and bake as directed.

To reheat, place leftovers in a 300°F oven for about 10 minutes until warmed through. If the topping looks pale, you can broil it briefly to crisp it up again. Avoid microwaving if you want to preserve that lovely crunch.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak it based on your preferences or what you have in the fridge.

If you want to skip the wine, go for low-sodium chicken broth or even a splash of lemon juice mixed with water. You’ll still get great flavor without the alcohol.

For a heartier meal, consider adding cooked pasta or orzo directly to the dish before baking. The pasta will soak up all the garlic butter and make it a complete one-pan dinner.

Looking to make it gluten-free? Swap in gluten-free breadcrumbs or crushed rice crackers. Just make sure they’re well coated in butter so they crisp up nicely.

Craving more veggies? You can mix in cherry tomatoes, zucchini, or even baby spinach with the shrimp before baking. They’ll cook down just enough and add color and nutrition to the dish.

Feel free to swap out the shrimp for scallops or even chunks of white fish like cod. The same garlic-butter-lemon combo works beautifully with all kinds of seafood.

This is one of those recipes that invites experimentation. Once you’ve tried it once, you’ll start dreaming up your own favorite twists – and that’s when the real fun begins.

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