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.
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 in olive oil, white wine, and a few seasonings are put on top with a buttery and garlicky breadcrumb topping.
They bake this dish 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!
What is Baked Shrimp Scampi?
Baked shrimp scampi is a delicious and classic seafood dish that typically consists of large shrimp that are cooked in a garlic and white wine sauce. Then, bake it in the oven until the sauce is bubbly and cook the shrimp through. The dish is famous for its rich, buttery flavor that comes from a sauce made with butter, lemon juice, white wine, and a variety of seasonings, such as parsley, red pepper flakes, and black pepper.
The baked shrimp scampi is usually served over a bed of pasta or rice. It helps to absorb the flavorful sauce. It provides a perfect backdrop for the juicy and tender shrimp. This dish is a popular and versatile option for a variety of occasions, including special events, weeknight dinners, or even casual gatherings with friends and family.
Baked Shrimp Scampi
recipe adapted from Ina Garten
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
Additional Ingredients And Their Importance In Making Baked Shrimp Scampi
There are some main and additional ingredients used to make Baked Shrimp Scampi and their importance to the dish:
- Shrimp: Shrimp is the main ingredient in Baked Shrimp Scampi, and it’s essential for the dish to have a good quality shrimp that’s juicy and succulent. The shrimp should be large enough so that they remain juicy and tender when baked in the sauce. Good quality shrimp will provide a sweet, delicate flavor that pairs well with the sauce.
- Butter: Butter makes the sauce for Baked Shrimp Scampi, and it provides richness and flavor to the dish. Melt the garlic with garlic and wine to create a flavorful base for the sauce. The richness of the butter balances out the acidity of the lemon juice and helps to create a smooth, creamy sauce that coats the shrimp.
- Garlic: Garlic is a staple in many Italian dishes. It includes Baked Shrimp Scampi, and it adds depth of flavor and aroma to the sauce. The garlic is sautéed in butter to release its fragrance and flavor. It provides a background of garlic flavor to the sauce that complements the lemon and wine.
- White wine: White wine, specifically a dry white wine such as Sauvignon Blanc or Pinot Grigio, is used in Baked Shrimp Scampi to add acidity and depth of flavor to the sauce. The wine should be of good quality, as its flavor will be prominent in the sauce. The acidity of the wine helps to balance out the richness of the butter and creates a bright, tangy sauce.
- Lemon juice: Lemon juice is a crucial ingredient in Baked Shrimp Scampi, as it adds a bright, tangy flavor to the sauce. It helps to balance out the richness of the butter. Add the lemon juice to the sauce just before baking, and its bright flavor provides a nice contrast to the rich, buttery sauce.
- Seasonings: They use salt, black pepper, red pepper flakes, and parsley as seasonings in Baked Shrimp Scampi to add additional flavor to the dish. Salt helps to enhance the flavors of the other ingredients, while black pepper provides a spicy kick. Red pepper flakes add a little heat, while parsley adds a fresh, herby flavor to the sauce.
- Pasta or Rice: Use pasta or rice as a base to serve the Baked Shrimp Scampi on. The pasta or rice provides a starchy foundation for the dish. Then, spoon the sauce is over the top. So, the flavors are absorbed into the pasta or rice. The pasta or rice also helps to soak up the delicious sauce, making every bite flavorful and satisfying.
They combine the ingredients to create a flavorful sauce as they pour it over the shrimp. Bake in the oven until bubbly and lightly browned. So, this dish is famous for its rich, buttery flavor, tender and juicy shrimp, and crisp white wine sauce.
How To Make Baked Shrimp Scampi
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
- Allow to sit at room temperature while you make the butter and garlic mixture.
- 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.
- 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.
- Pour the remaining marinade over the shrimp.
- Spread the butter mixture evenly over the shrimp. Bake 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.
* To make ahead/freezer meal – Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up. Then, 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. You can 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. So, if you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Tips For Making Baked Shrimp Scampi
There are some tips to help you along the way to prepare this dish.
Use Large Shrimp
Large shrimp hold up well in the oven and are less likely to become overcooked and tough. Make sure to devein and peel the shrimp before cooking.
Don’t Overcook The Shrimp
Overcooking the shrimp will cause them to become tough and rubbery. Bake the shrimp just until they are pink and opaque, which should take about 10-15 minutes.
Don’t Overcook The Garlic
Garlic should be sautéed just until fragrant. It is because overcooking can cause it to become bitter and overpowering.
Frequently Asked Questions (FAQs)
The type of wine used in Baked Shrimp Scampi is crucial to the final flavor of the dish. A dry white wine is the most commonly used type of wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. These wines have a crisp, refreshing flavor that complements the garlic and lemon in the sauce. It is recommended to use a wine that you would also drink, as the wine should be of good quality, since its flavor will be prominent in the sauce. So, avoid using cooking wine, as it often has a harsh flavor and can overpower the delicate taste of the seafood.
Yes, frozen shrimp can be used for Baked Shrimp Scampi, but it’s essential to thaw them properly before cooking. If you forget to thaw your shrimp overnight, you can place them in a bowl of cold water for about 20-30 minutes until they are completely thawed. This will ensure that the shrimp cook evenly and don’t become tough or rubbery during the baking process.
Absolutely! While shrimp is the most traditional seafood used in Baked Shrimp Scampi, you can use other types of seafood as well. So, some popular alternatives include scallops, lobster, or crab meat. Just keep in mind that the cooking time may vary depending on the type of seafood you use, so be sure to follow the seafood recipe or adjust the cooking time accordingly. Also, some types of seafood have different flavor profiles, so you may want to adjust the seasonings accordingly to suit your tastes. Overall, using other seafood can provide a unique twist to this classic dish and is a great way to switch things up.
Baked Shrimp Scampi
Baked shrimp scampi is a delicious and classic seafood dish that typically consists of large shrimp that are cooked in a garlic and white wine sauce. Then, bake it in the oven until the sauce is bubbly and cook the shrimp through. The dish is famous for its rich, buttery flavor that comes from a sauce made with butter, lemon juice, white wine, and a variety of seasonings, such as parsley, red pepper flakes, and black pepper.
- Total Time: 43 minutes
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
Instructions
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
- Allow to sit at room temperature while you make the butter and garlic mixture.
- 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.
- 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.
- Pour the remaining marinade over the shrimp.
- Spread the butter mixture evenly over the shrimp. Bake 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.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
Nutrition
- Calories: 442 kcal
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 341 mg
What an amazing dish!! You're the queen of frozen meals. I love this one.
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!
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 :).
i like the idea of freezing it. specially during busy days. shrimps! who doesn't like them?
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!
My family will definitely like this one. They love seafood so much. Thanks for this recipe.
Looks wonderful. How many people does this recipe serve?
Thank you Anonymous! This recipe serves 6.
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!
Did you use cooked or raw shrimp?
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…
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! 🙂
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! 🙂
How long can it stay in the freezer? Can't wait to try this!
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.
Joelyn,
Do you think using Uncooked frozen shrimp would dilute the sauce too much when making this as a freezer meal?
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?
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.
This might be a dumb question but could I use shrimp that is already peeled and deveined?
Thanks Joelen!
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!
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.
I've made this twice using langostino instead of shrimp, and it is delicious. It's great!
i saw this recipe on ina and have made it several times, its delicious!
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?
Lindsay, I served this with rice that I made separately. You can prepare the rice while the shrimp is baking.
Can you peel the shrimp beforehand?
I am allergic to wine. Any substitute suggestions?
Lori- you can sub the wine with chicken broth!
Did you say you could use already frozen shrimp? I noticed most of the shrimp in the store says previously frozen.
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.
Ours turned out really soupy…is that normal? I expected the panko to make it a bit crispier. It was very good flavor though!
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.
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.
What kind of white wine do I buy to use? I don't know to much about cooking with wines.
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?
@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!
What can I use instead of wine?
Hi, Gail! The white wine will give a subdued sweet acidity that builds an awesome flavor. If you don’t want to use white wine, you can replace it with chicken stock and lemon juice, which will give the same flavors that the wine does.