Oven-Baked Shrimp Scampi with Butter

Recipe Specs

The Ingredient List

• 1½ lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ cup unsalted butter, melted Why this? Provides the classic rich base
• 4 cloves garlic, minced
• ¼ cup vegetable broth with lemon juice
• 1 tbsp fresh lemon juice
• ¼ tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon zest
• ¼ cup Panko breadcrumbs Why this? Adds a light, crisp crunch

Necessary Tools

Keep it simple with these basics:

• 9x13 inch baking dish
• Medium mixing bowl
• Small whisk
• Meat thermometer

The Cooking Process

1. Preparing the Shrimp

Set your oven to 425°F (220°C). In a medium mixing bowl, toss 1½ lb shrimp with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.

Butterfly the shrimp by slicing deeply along the back without cutting through completely. Arrange them in a single layer in a 9x13 inch baking dish. Note: This lets the shrimp lay flat and absorb more sauce.

2. Emulsifying the Sauce

In a separate bowl, whisk together ½ cup melted unsalted butter, 4 cloves minced garlic, ¼ cup vegetable broth with lemon juice, 1 tbsp fresh lemon juice, and ¼ tsp red pepper flakes until the mixture is velvety.

Pour the garlic butter evenly over the shrimp, ensuring every piece is coated well-coated in the sauce.

3. The High-Heat Bake

Bake on the center rack for 10–12 minutes. Cook until the shrimp are opaque pink, the sauce is bubbling, and they register 145°F (63°C).

If using the ¼ cup Panko breadcrumbs, sprinkle them on top during the final 3 minutes of baking. You can also broil for 60 seconds until the crumbs are golden brown. Remove from the oven and garnish immediately with 2 tbsp chopped fresh parsley and 1 tbsp lemon zest.

What Can Go Wrong

Overcooked Shrimp

Shrimp turn into rubber if they stay in the heat too long. Look for a loose "C" shape. If they curl into a tight "O", they're overdone.

Bitter Garlic

Garlic can turn bitter if it browns too quickly. Since we whisk it into the butter before baking, the liquid protects the garlic from scorching.

Watery Sauce

This usually happens if the shrimp aren't patted dry before tossing in oil. Use a paper towel to remove excess moisture first.

Creative Twists

I like adding a pinch of smoked paprika to the butter for a deeper color. For this baked shrimp scampi recipe, you can swap the Panko for grated Parmesan cheese if you want a saltier, melted crust.

If you want a dairy-free version, use a high-quality vegan butter. The fat content is similar, so the texture remains rich, though the flavor is slightly nuttier.

Storage and Leftovers

Place any remaining portions in a sealed container and refrigerate for up to 2 days. To ensure the baked shrimp scampi stays moist, keep the shrimp and sauce combined. Per USDA food safety guidelines, ensure leftovers are reheated to 165°F (74°C).

Skip the microwave, as it can turn the shrimp rubbery. Instead, warm the dish in a small skillet over medium-low heat for 3–5 minutes, adding a bit of lemon juice to thin the sauce.

Save any extra garlic butter, it's liquid gold. Mix it into fresh pasta the following day for a fast and easy lunch.

How to Serve

The classic way to enjoy baked shrimp scampi is over angel hair pasta. The thin strands soak up the garlic butter perfectly. If you want something more hearty, a side of San Marzano sauce with some crusty bread works well.

For a low-carb option, serve the shrimp over sautéed zucchini noodles or steamed asparagus. The sauce acts as a dressing for the vegetables, making it a complete meal.

Why This Works

• Butterfly Cut: Using a butterfly cut allows the garlic butter to seep into the meat, which accelerates the flavor infusion.
• High Heat: Roasting at 425°F causes the sauce to bubble and reduce slightly, ensuring the shrimp cook quickly without becoming rubbery.