baked shrimp scampi

shrimp scampi

Scampi is simply the intersection of all the best things in life–garlic, butter, bread crumbs, lemon, herbs and seafood. When I was a little girl, I used to love the shrimp scampi from the restaurant Red Lobster as it seemed to be extra buttery and extra garlicky. Didn’t hurt that you could dip those famous cheddar biscuits in any leftover scampi sauce either…

When we received a pound of fresh Gulf shrimp from Farmhouse Delivery recently, my mind immediately went to one thing. This recipe is inspired by the always amazing Ina Garten and was ready in under 30 minutes for an easy weeknight dinner served alongside some garden-fresh veggies.



  • 1 lb. raw shrimp, peeled & deveined *you can leave the tails on
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. sea salt + a little extra
  • 1/2 tsp. freshly ground black pepper + a little extra
  • 6 Tbsp. unsalted butter, softened to room temperature
  • 2 cloves garlic, minced
  • 2 Tbsp. shallots, minced
  • small handful of fresh parsley, finely chopped
  • 1/2 tsp. fresh rosemary, leaves removed from woody stem & finely chopped
  • pinch of crushed red pepper flakes
  • zest from 1 lemon
  • juice from 1/2 of a  lemon
  • 1 large egg yolk
  • 1/3 cup panko bread crumbs
  • Optional: extra lemon wedges for serving


  1. Preheat your oven to 425 degrees F. Rinse off and dry any excess water from your raw shrimp. In a mixing bowl, add your clean, raw shrimp (peeled & deveined; okay to leave tails on) with the extra virgin olive oil, 1 tsp. sea salt and 1/2 tsp. freshly ground pepper. Set aside to marinate while you make everything else.
  2. In a small mixing bowl, mash together the softened butter, minced garlic, minced shallots, parsley, rosemary, red pepper flakes, lemon zest & juice, egg yolk and panko bread crumbs.
  3. In a medium baking dish, arrange the shrimp with their tails curling up & towards the center of the dish. Pour in any leftover marinade from the shrimp. Spoon on the butter-herb-bread crumb mixture in an even layer on top of the shrimp. Bake for 10-12 minutes until the scampi is hot & bubbly. If you like the top a bit crispy, turn on the broiler for the last 1-2 minutes of cooking to crisp up the top. Serve with extra lemon wedges, if desired.


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