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Shrimp scampi in oven
Laura

Shrimp Scampi in Oven

Golden, buttery baked shrimp scampi with crispy panko-Parmesan topping. This easy oven method delivers restaurant-quality results in under 30 minutes with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds jumbo shrimp peeled and deveined with tails on
  • 4 tablespoons unsalted butter melted and divided
  • ¼ cup dry white wine such as Pinot Grigio
  • 4 cloves garlic minced
  • 1 lemon juiced and zested
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon crushed red pepper flakes optional
  • salt and black pepper to taste
  • 2 tablespoons olive oil

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small mixing bowl
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F. Pat shrimp completely dry with paper towels and set aside.
  2. In a large bowl, toss shrimp with olive oil, 2 tablespoons melted butter, white wine, minced garlic, lemon juice, salt, and pepper. Let marinate for 10 minutes at room temperature.
  3. In a small bowl, combine panko breadcrumbs, Parmesan cheese, remaining 2 tablespoons melted butter, and parsley. Mix until breadcrumbs are evenly coated.
  4. Pour the wine-butter marinade into a 9x13-inch baking dish. Place in oven for 5 minutes to preheat the sauce.
  5. Remove dish from oven and arrange shrimp in a single layer. Spoon remaining marinade over shrimp and sprinkle breadcrumb mixture evenly on top.
  6. Bake for 10-12 minutes until shrimp are opaque and pink, and topping is golden brown. Broil for 1-2 minutes for extra browning if desired.
  7. Let rest for 2-3 minutes. Garnish with lemon zest and additional parsley. Serve immediately.

Notes

  • For best results, use jumbo shrimp (16-20 count) for tender, juicy texture
  • Pat shrimp completely dry before seasoning for optimal browning
  • Don't overcrowd the baking dish—shrimp should fit snugly but not overlap
  • If using frozen shrimp, thaw completely and pat very dry before using
  • Serve over pasta, rice, or with crusty bread to soak up the delicious sauce