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Home » Seafood: Shrimp » Baked Shrimp Scampi

Baked Shrimp Scampi

June 16, 2010 · Macie Kerr · 36 Comments

If there’s a food my husband could eat everyday, it would be shrimp. He loves it so much, I’ve caught him eating a defrosted bag of cooked tail on shrimp like they were potato chips! I wanted to give him a special dinner for a recent accomplishment at work and knew he’d love a shrimp dish. But with so many ways to prepare shrimp, I knew this Baked Shrimp Scampi would be perfect.

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I know I’ve mentioned how much I adore Ina Garten and she doesn’t disappoint with this recipe. She truly knows how to take the simplest of ingredients and combine them into something special

Her recipe for Baked Shrimp Scampi is straightforward – shrimp that’s lightly dressed in olive oil, white wine and a few seasonings are topped with a buttery and garlicky breadcrumb topping.

The dish is then baked until the shrimp cast their beautiful pink hue and the crispy, flavorful topping browns. It’s definitely a keeper in our house and better yet, I prepared it for the freezer so o it’s a dish that we can always have on hand!

I served this dish with a garlic and basil rice pilaf but is also great with pasta… yum!

Baked Shrimp Scampi

recipe adapted from Ina Garten

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Baked Shrimp Scampi Ingredients

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
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Baked Shrimp Scampi Instructions

  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on.
  3. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Allow to sit at room temperature while you make the butter and garlic mixture.
  5. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  6. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
  7. Pour the remaining marinade over the shrimp.
  8. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly.
  9. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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* To make ahead/freezer meal – Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish or better yet, a Glad Ovenware dish (which is what I used). Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover (with a double sheet of foil if using a disposable foil dish or use the lid of the Glad Ovenware dish.) Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Seafood: Shrimp, Shrimp

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Comments

  1. Memória says

    June 16, 2010 at 6:13 pm

    What an amazing dish!! You're the queen of frozen meals. I love this one.

    Reply
  2. ☺lani☺ says

    June 16, 2010 at 6:13 pm

    My husband doesn't like shrimp if added in vegetables like the Asian dish. But he loves eating in like tempura, I would surprise him with this next time. Thanks for sharing!

    Reply
  3. hmills96 says

    June 16, 2010 at 6:13 pm

    Tell your husband…he's not the only one who does the defrosted shrimp straight out of the bag. I buy lots when its on sale and keep bottled cocktail sauce around specifically for that purpose :).

    Reply
  4. ziggy says

    June 17, 2010 at 10:28 am

    i like the idea of freezing it. specially during busy days. shrimps! who doesn't like them?

    Reply
  5. Kristine says

    July 14, 2010 at 12:50 am

    This dish was really fabulous. Made two lbs which was too much for the two of us but froze one pan of it for later. Is it later yet? So good. Thanks for sharing!

    Reply
  6. dining room tables says

    October 21, 2010 at 6:59 am

    My family will definitely like this one. They love seafood so much. Thanks for this recipe.

    Reply
  7. Anonymous says

    August 10, 2011 at 6:31 pm

    Looks wonderful. How many people does this recipe serve?

    Reply
  8. What's Cookin Chicago says

    August 10, 2011 at 6:31 pm

    Thank you Anonymous! This recipe serves 6.

    Reply
  9. Anonymous says

    August 31, 2011 at 5:40 am

    You ROCK! I made this tonight for my honey and he loved it!!! He is from Boston and eats sea food everyday if you let him. It delivered everthing you said it would and more. Fantastic! I am making two more batches to freeze tomorrow for family friends that need dinner delivered to them. Thanks for sharing your recipe!

    Reply
  10. Perri says

    January 20, 2012 at 6:50 pm

    Did you use cooked or raw shrimp?

    Reply
  11. What's Cookin Chicago says

    January 21, 2012 at 10:53 pm

    Hi Perri! I used raw shrimp… which bakes up when popped into the oven! If you use cooked, it will come out rubbery – not good eats…

    Reply
  12. Brooke says

    January 25, 2012 at 5:39 am

    Fabulous recipe! Love that it's freezable! PS your hubby isn't the only one to snack on thawed shrimp straight from the bag….my favorite snack! 🙂

    Reply
  13. cherrybaby016 says

    February 7, 2012 at 7:10 pm

    Would you recommend using the Glad 8×8 or 9×12 pans for your recipes? Planning to order some so I can start making meals ahead of time! 🙂

    Reply
  14. Anonymous says

    February 9, 2012 at 5:40 am

    How long can it stay in the freezer? Can't wait to try this!

    Reply
  15. What's Cookin Chicago says

    February 9, 2012 at 5:42 am

    Cherrybaby016 – I used 8×8 pans since we're a small family… but double the recipes and use a 9×12 if you have a bigger clan!

    Anonymous – I tend to keep meals in the freezer for up to 2 months, sometimes 3 depending on what it is.

    Reply
  16. Anonymous says

    February 29, 2012 at 6:21 pm

    Joelyn,
    Do you think using Uncooked frozen shrimp would dilute the sauce too much when making this as a freezer meal?

    Reply
  17. Anonymous says

    March 12, 2012 at 5:09 pm

    It looks like all of your make ahead/freezer meals require you to defrost the dish before baking. Is this a necessary step, or can any of them go straight into the oven?

    Reply
  18. What's Cookin Chicago says

    March 12, 2012 at 5:11 pm

    Hi Anonymous – defrosting the dish before baking reduces the time it needs to bake or keeps the same bake time as directed in the recipe. You can bake directly from frozen but be sure to increase baking time, sometimes doubling, until cooked through.

    Reply
  19. Anonymous says

    March 20, 2012 at 5:26 pm

    This might be a dumb question but could I use shrimp that is already peeled and deveined?
    Thanks Joelen!

    Reply
  20. Emily says

    May 31, 2012 at 7:54 pm

    I love this recipe! I don't always use shrimp (poor grad student on a budget) but substitute turkey meatballs with a little of the butter mixture inside. I bake them till almost done, then use them just like the shrimp. Works beautifully!

    Reply
  21. Emily says

    May 31, 2012 at 7:54 pm

    I make this all the time thanks to you! I don't always use shrimp (poor grad student on a budget), I use handmade turkey meatballs with a little bit of the butter mixture inside. I bake them till almost done, then use them just like the shrimp in the recipe. It works beautifully.

    Reply
  22. Anonymous says

    September 23, 2012 at 2:15 pm

    I've made this twice using langostino instead of shrimp, and it is delicious. It's great!

    Reply
  23. Anonymous says

    September 25, 2012 at 2:06 am

    i saw this recipe on ina and have made it several times, its delicious!

    Reply
  24. Lindsay says

    December 27, 2012 at 7:28 pm

    Sorry, dumb question, but do you make the rice ahead of time with the shrimp for freezing or just make it while it's in the oven?

    Reply
  25. What's Cookin Chicago says

    December 27, 2012 at 7:29 pm

    Lindsay, I served this with rice that I made separately. You can prepare the rice while the shrimp is baking.

    Reply
  26. Anonymous says

    January 7, 2013 at 8:25 pm

    Can you peel the shrimp beforehand?

    Reply
  27. Lori F. says

    January 16, 2013 at 11:37 am

    I am allergic to wine. Any substitute suggestions?

    Reply
  28. What's Cookin Chicago says

    January 16, 2013 at 11:38 am

    Lori- you can sub the wine with chicken broth!

    Reply
  29. Anonymous says

    January 25, 2013 at 2:09 pm

    Did you say you could use already frozen shrimp? I noticed most of the shrimp in the store says previously frozen.

    Reply
  30. What's Cookin Chicago says

    January 30, 2013 at 2:57 am

    Anonymous – You can use uncooked shrimp but if it has been previously frozen, I don't recommend the dish be prepped and then have the shrimp frozen again. Although you can prep the dish with frozen shrimp – that hasn't been thawed and still frozen – (toss it with the ingredients as directed in the recipe) and prep according to the recipe and freeze.

    Reply
  31. Vinomom says

    February 15, 2014 at 10:38 am

    Ours turned out really soupy…is that normal? I expected the panko to make it a bit crispier. It was very good flavor though!

    Reply
  32. Rebecca...because says

    October 26, 2014 at 1:08 am

    I use All Recipes and want this in my box. Can you put this recipe there? (All Recipes). Yours is the only one with egg yolk, Rosemary and cayenne. Love it.

    Reply
  33. Rebecca...because says

    October 26, 2014 at 1:08 am

    I use All Recipes and want this in my box. Can you put this recipe there? (All Recipes). Yours is the only one with egg yolk, Rosemary and cayenne. Love it.

    Reply
  34. Unknown says

    November 1, 2015 at 4:25 am

    What kind of white wine do I buy to use? I don't know to much about cooking with wines.

    Reply
  35. Unknown says

    November 14, 2015 at 4:21 am

    I'm making this beforehand for a party. If I were to freeze it, do I prep it with raw shrimp (not cooked)? Or do I make/cook it as usual and freeze it (as per your directions) with cooked shrimp?

    Reply
  36. What's Cookin Chicago says

    November 14, 2015 at 4:23 am

    @Kathryn – you will want to prep with raw shrimp and when you warm it up, the shrimp will cook at that point so it doesn't come out overdone or rubbery. Hope this helps!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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