Time for a little low-maintenance fancy! This is Baked Shrimp Scampi with breadcrumbs.

A skillet with baked shrimp scampi topped with garlic butter bread crumbs, lemon slices, and fresh parsley

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Baked shrimp scampi is easy to make and is going to make you feel like a combination of Ina Garten, Julia Child, and the kind of person who calmly greets guests with a glass of wine in hand because she had dinner prepped hours ago.

If you are asking yourself if what is effectively a gussied up, garlicky baked shrimp casserole really accomplish all that, the answer is OMG YES.

You see, when you toss shrimp with lemon, then top said shrimp with a thick layer of panko bread crumbs that have been tossed with garlic and butter and more lemon, then bake the whole shebang until the top is gloriously golden and crisp and the shrimp are pink and juicy, you realize that—at least in this brief, beautiful moment—there is nothing in the kitchen you cannot accomplish.

I’m always looking for dinner ideas that I can prep in advance, both for busy weeknights and for dinner parties.

Shrimp are one of my favorite proteins for quick dinners (shrimp takes mere minutes to cook), and they feel special enough for entertaining too.

While I’m a huge fan of my similarly-flavored Garlic Butter Shrimp and Garlic Shrimp Pasta recipes, this oven baked shrimp scampi is the show off.

Baked Shrimp Scampi with red pepper flakes

5 Star Review

“This dish was a HUGE success with my family! So delicious and flavorful.”

— Sayra —

How to Make Baked Shrimp Scampi

I love shrimp scampi (especially this popular Healthy Shrimp Scampi with Zucchini Noodles), but prior to this recipe (my mini-scampi revelation), I assumed it needed to be cooked on the stovetop and at the last minute.

It turns out, all you need to do make shrimp scampi in advance is to bake it instead!

This recipe is loosely based on Ina Garten baked shrimp scampi, with a few of my healthy twists.

The Ingredients

  • Shrimp. You can use fresh, but 99.9% of the time I buy raw, easy-peel frozen shrimp and let it thaw overnight in the fridge. Once the shrimp is baked in our luscious lemon, garlic, and olive oil mixture, you’ll never suspect it didn’t arrive fresh.

Ingredient Tip

Using frozen shrimp is a major time-saver, less expensive, and often better quality than what I can find in our grocery store seafood case (which is usually pre-frozen anyway).

Note: While you can bake frozen cooked shrimp, I do not recommend baking precooked shrimp in this recipe or any other, as it will become tough and overdone. Be sure to purchase raw frozen shrimp.

  • Olive Oil. Instead of tossing our shrimp in a hefty amount of melted butter exclusively, I found that swapping it for a more moderate amount of olive oil still tasted fantastic. The topping has all the butter the recipe needs to taste rich and indulgent.
  • Lemon Juice. A shrimp scampi essential.

Once you have the shrimp arranged in this dish, it’s time for the topping! Shrimp scampi needs three core ingredients:

  • Butter. For us, half a stick was the right amount for a rich, buttery scampi. We felt like we were eating restaurant baked shrimp scampi, but with the added benefit that we didn’t need a nap afterward.
  • Lemon. Light and bright.
  • Garlic. Don’t even think about skimping here! Big garlic = big flavor.

From here, we transition to baked shrimp scampi with BREADCRUMBS.

  • Panko Breadcrumbs. They’re extra crispy, larger than regular bread crumbs, and exactly what this healthy baked shrimp recipe deserves.
  • Egg Yolk. The egg yolk adds richness and helps the bread crumb topping transform into buttery, crispy baked shrimp “clumps” you’ll want to steal more than your fair share of.
  • Shallot. I love the way the bits of shallot crisp in the oven as the topping bakes.
  • Parsley. Freshness + color.
  • Red Pepper Flakes. For a pop of spice. If you’re a fan of spicy baked shrimp, you can use a little extra.

The Directions

Raw shrimp artfully arrange in a skillet
  1. Toss the shrimp with oil, lemon juice, salt, and pepper. Layer the shrimp into an oven-safe skillet. If you’d like to impress your friends, you can arrange it in pretty circles (pictured above). Pour any remaining marinade over the top.
  2. Stir the buttery panko breadcrumb ingredients together in a bowl.
  3. Top the shrimp with the panko mixture. Bake shrimp scampi for 10 to 12 minutes at 425 degrees F. To brown the topping, broil it briefly. ENJOY!

Wine Pairing

Pair this baked garlic shrimp recipe with Sauvignon Blanc or Pinot Grigio.

A close-up of Baked Shrimp Scampi

Storage Tips

  • To Store. Refrigerate baked shrimp in an airtight storage container for up to 2 days.
  • To Reheat. Very gently rewarm leftovers in an oven-safe skillet or baking dish in the oven at 350 degrees F.
  • I don’t recommend freezing this dish, as it can negatively impact the texture of the shrimp.

Meal Plan Tip

Prepare the recipe as directed up until the point of baking. Refrigerate it for up to 6 hours. When ready, bake as directed.

Leftover Ideas

Serve this as baked shrimp scampi with pasta or vegetable noodles. Or, enjoy some baked shrimp and rice (Lemon Rice would be tasty). Leftovers are also scrumptious with a crusty loaf of bread like this Rosemary Olive Oil Bread.

Baked Shrimp Scampi in a cast-iron skillet

What to Serve with Baked Shrimp Scampi

Recommended Tools to Make this Recipe

  • Oven-Safe Skillet. An investment piece you’ll use for a lifetime.
  • Citrus Juicer. Juicing lemons is so much easier with this tool.
  • Mixing Bowls. Great for melting the butter and mixing the topping ingredients.

The Best Cast Iron Skillet

Not only is this oven-safe cast iron skillet high-quality and heavy-duty, but it will also look beautiful on your table.

A shrimp scampi in a cast iron pan

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Do you have any favorite make-ahead dishes for a special dinner or easy entertaining? I’d love to hear about them in the comments section below.

And of course, if you try this lightened-up, easy baked shrimp scampi recipe, I’d love to hear what you think about it too!

A shrimp scampi in a cast iron pan

Baked Shrimp Scampi

4.85 from 13 votes
An easy version of Ina Garten's Baked Shrimp Scampi with bread crumbs. Perfect for entertaining and quick enough for weeknight dinners too. Juicy shrimp layered in a casserole dish, topped with buttery garlic bread crumbs, then baked until golden and crispy. Enjoy it on its own or serve it over fettuccini for a delicious meal that will make you feel like you are in a restaurant!

Prep: 30 mins
Cook: 12 mins
Total: 45 mins

Servings: 6 servings


  • 2 pounds jumbo (12 to 15 per pound) shrimp deveined and peeled, tails on or off
  • 3 tablespoons extra-virgin olive oil divided
  • 4 tablespoons lemon juice divided, plus additional lemon wedges for serving
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1/4 cup unsalted butter
  • 4 cloves garlic minced
  • 1 small shallot minced (about 1/4 cup)
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large egg yolk
  • 2/3 cup panko bread crumbs whole wheat if possible


  • Preheat the oven to 425 degrees F.
  • Place the shrimp in a mixing bowl and toss gently with 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a 12- to 14-inch-wide gratin dish or ovenproof skillet, arrange the shrimp in a circle, starting at the outside and working your way in. If you’d like to make the presentation extra fancy, place the shrimp so that the tails overlap slightly and you end up with a pretty spiral (or just spread the shrimp in a single layer and call it a day). Pour any marinade that has collected in the bottom of the bowl over the shrimp.
  • In a medium microwave-safe bowl, melt the butter in the microwave. Add the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and stir until combined. Add the panko and stir until evenly moistened.
  • Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through. If you like the top browned, position a rack in the upper third position and turn the oven the broil. Place the pan on the rack and let broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute. Serve hot with lemon wedges.



Serving: 1(of 6)Calories: 326kcalCarbohydrates: 7gProtein: 33gFat: 18gSaturated Fat: 6gCholesterol: 434mgPotassium: 174mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 12.8mgCalcium: 246mgIron: 3.9mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Do you think this could be served cold for Diner En Blanc? Or do you have any recommendations for Diner En Blanc,.
    Thank you

  2. I made this tonight alongside a kale salad and crusty bread to dip in the sauce. It was a huge hit with myself and husband! It also didn’t feel as heavy as usual for a shrimp/butter combo. I can definitely see myself bringing this as a contribution to a party. Thanks, Erin! 5 stars

  3. I tried this recipe last night and it was SO delicious and super fast and easy! My husband loved it and said it’s definitely and do again recipe. I served it with spaghettini and a spring leaf salad (very light) and a delicious white wine. Perfect for a Monday night dinner! Thanks!5 stars

    1. Hi Paula, I haven’t tried it myself, but I think you could use scallops here too. Cook time will depend on the size of your scallops, but I think it will be pretty similar. I hope you enjoy them!

  4. Loved preparing the recipe but very, very salty. I would make this recipe again, but 86 the salt. 5 stars

    1. Hi Jennifer! Thanks for reporting back—other readers have enjoyed it as written, but you can certainly decrease the salt to your preference.

  5. I love to cook and with six kids, I need fast meals with ingredients I can keep on hand.  This was amazing! Easy, tasted like Red Lobster, and my husband and brother loved it! I never write recipe reviews, but this one deserves it!!!5 stars

  6. This dish was a HUGE success with my family! So delicious and flavorful. I look forward to making this again but with jumbo shrimp. Thank you for posting this family friendly recipe.5 stars

    1. Sayra, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review and rating. It means so much to me and is really helpful for others considering the recipes too!

  7. Really easy and full of flavor. Love the topping. The lemon gives it the kick it needs to brighten it up. I also upped the oregano and parsley some. Will definitely make again. I can see this being a go to on any night when I need a quick shrimp meal. I served it with a big salad and some leftover roasted vegetables. Worked beautifully for an easy Sunday night supper.5 stars

    1. Thank you for taking the time to share this kind review, Michele! I’m so happy to hear that you enjoyed the recipe!

    1. Hi Loren! Yes, you can certainly wait to add the Panko until right before serving so that it doesn’t become soggy. I hope you love the recipe!

    1. Hi Eileen! Unfortunately, I do not recommend using precooked shrimp in this recipe, as they can become tough and overdone. This Shrimp Pasta Salad recipe could be a great way to use your bag of shrimp!

    1. Hi Anna! You can certainly enjoy the leftovers the next day. I recommend reheating it in the oven at 350 degrees F for a few minutes to try and recrisp the breadcrumbs, as they will become soggy in the refrigerator overnight.

  8. I can’t believe how quickly this came together and how amazing it was! We served it with Zoodles (the frozen ones for ease of use) and it was terrific. We also only used 1 pound of frozen shrimp because that’s all we had but I kept all the other amounts the same and it was still amazing. I didn’t have a shallot so I subbed an equal amt. of finely diced Vidalia. Hands down amazing! Can’t wait to make again!5 stars

  9. 6 stars out of 5 stars on this one! It was quick & easy. The broiler part was the icing on the cake! I served the scampi over crushed cooked pappardelle egg pasta and served with your sauteed zucchini just like you suggested for a side dish. I shared with my neighbor, she says its restaurant quality! I’d made a fruit cobbler with my home made pie dough on top and had that for dessert ala mode. Great meal at home during the p.
    Thank you Erin
    PS early ordered your cookbook on Amazon, can’t wait to get it!5 stars

    1. THANK YOU for your preorder and this kind review, Kathleen! I’m so happy that you enjoyed the recipe!

    1. Hi Nellie! The egg yolk adds richness and helps the bread crumb topping transform into buttery, crispy “clumps”, so omitting it may alter the outcome of the dish a bit. If you decide to experiment with omitting it, I’d love to hear how it goes!

  10. This is delicious and easy and quick to put together. I served over fettuccine. Will definitely share and make again! Thank you!5 stars

  11. We made this last night, and it turned out great. I love garlic, so I added a few extra cloves. Besides being delicious, I was pleased with how fast and easy it was to make. This was a huge plus considering we got a late start on dinner. I skipped the last-minute broiling, but next time I’ll do that. Thanks for another fantastic recipe, Erin!5 stars

  12. Waaayyyy too salty!! The other flavors are spot on, but I will be cutting the salt content in half next time. 2 tsp for a pound of shrimp surprised me when I read it, but I followed the recipe as written anyway; I should have followed my instincts.3 stars

    1. Thanks for trying the recipe and sharing your results, Kristie! I hope you enjoy it even more next time!

  13. This was super easy to make and very delicious. The panko crust elevated the dish and it was so light yet filling. I served it with angel hair pasta and a side of steamed broccoli. Will make again!5 stars

  14. Have you made this recipe substituting Italian bakery bread crumbs for panko? My wife used to make shrimp scampi on Christmas Eve, however, without the egg yolk and substituting regular Italian bakery bread crumbs. She always got rave reviews and I would like to try making it using your list of ingredients sans the panko and the egg yolk. What do you think?

    1. Hi Philip! That sounds delicious. I’ve never tried the recipe this way, so I can’t offer specific advice. I’d think you could coat the breadcrumbs in a little olive oil or melted butter to help them toast. If you decide to experiment, I’d love to hear how it goes!

  15. This was very straight forward to make, and turned out very nicely. I substituted cilantro for the parsley and it was nice.5 stars