Baked Shrimp Scampi With Bread Crumbs Recipe

There's something irresistibly comforting about the buttery, garlicky aroma of baked shrimp scampi wafting from the oven. The golden bread crumbs add the perfect crunch, while tender shrimp soak up all that luscious, lemony flavor.

this Recipe

I first made this dish on a whim during a cozy date night in, and it instantly became a go-to. It’s surprisingly simple, incredibly satisfying, and perfect for both weeknights and special occasions.

Whether you're looking to impress guests or just need a quick dinner win, this recipe delivers every single time. Let’s get into why this dish deserves a spot in your weekly rotation.

Why You'll Love This Baked Shrimp Scampi With Bread Crumbs

Get ready to fall head over heels for your new favorite shrimp recipe. This baked shrimp scampi takes just minutes to prep and tastes like it came from a high-end seafood restaurant.

It’s weeknight-easy, but dinner party-worthy. You’ll only need about 10 minutes of hands-on time before it hits the oven. While it bakes, the shrimp turn tender and juicy, and the garlicky bread crumb topping crisps up to golden perfection.

Budget-friendly and simple. You don’t need fancy ingredients here—just a pound of shrimp, a few pantry staples, and you're good to go. It’s proof that elegant doesn’t have to mean expensive.

Picky-eater approved. This dish skips the overpowering wine or spice some scampi recipes include. It’s buttery, garlicky, and full of bright lemon flavor that even kids will enjoy.

Perfectly versatile. Serve it over pasta, rice, or with crusty bread for scooping. You can even toss leftovers into a salad the next day—if there are any left!

With all that in mind, let’s break down what you’ll need to make this magic happen.

Ingredient Notes

This dish comes together with just a handful of ingredients, but each one plays a vital role in building big flavor. It’s all about simplicity done right.

Shrimp are the star here. I recommend using large or extra-large raw shrimp, peeled and deveined. Tail-on shrimp add a nice visual flair, but tail-off works just as well—especially if you want easier eating. Fresh or frozen both work, just make sure to thaw them thoroughly and pat them dry before baking.

Garlic brings that classic scampi flavor. You’ll want to mince it finely for even distribution. I typically use 4–5 cloves, but you can adjust based on your garlic preferences. Fresh is definitely best here—powder won’t give you the same aromatic punch.

Butter is where the richness comes in. Use unsalted butter so you can better control the seasoning. You’ll melt it down with garlic, lemon juice, and a touch of olive oil to make a simple yet luxurious base for the shrimp to bathe in.

Lemon juice and zest give the dish its signature brightness. A squeeze of fresh lemon juice adds zing, while the zest adds depth and a hint of floral citrus. Don’t skip the zest—it makes a big difference.

Bread crumbs add texture and crunch. Go for panko if you like a crispier topping, or regular bread crumbs for something finer. Mix them with parsley, Parmesan, and a drizzle of olive oil for a topping that bakes up golden and irresistibly crisp.

No special equipment required here—just a baking dish (8x8 or similar), a small saucepan or microwave-safe bowl to melt the butter, and a spoon to mix the topping.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Creating this baked shrimp scampi is as easy as mix, layer, and bake. Here’s how it comes together from start to finish.

Start by preheating your oven to 400°F. While the oven warms up, arrange your shrimp in a single layer in a greased baking dish. Make sure they’re not overlapping so they cook evenly. If using frozen shrimp, be sure they’re completely thawed and patted dry to avoid extra moisture in the dish.

In a small saucepan (or the microwave), melt the butter along with minced garlic, olive oil, lemon juice, and lemon zest. Let it simmer just until fragrant—about 1–2 minutes—then pour this buttery mixture evenly over the shrimp in the dish.

Next, mix together the bread crumb topping. Combine panko or regular bread crumbs with chopped parsley, grated Parmesan, a pinch of salt and pepper, and a drizzle of olive oil. Toss until the mixture resembles wet sand—this helps it crisp up beautifully in the oven.

Sprinkle the bread crumb mixture evenly over the shrimp, making sure each piece gets a generous coating. The topping should completely cover the shrimp, forming a delicious crust as it bakes.

Slide the dish into your preheated oven and bake for 12–15 minutes, until the shrimp are pink and opaque and the topping is golden brown. If you'd like extra crispiness, pop it under the broiler for an additional 1–2 minutes—just keep a close eye on it!

Total time? Just about 25 minutes from start to finish. What comes out of the oven is bubbling, fragrant, and absolutely ready to impress.

Storage Options

Leftovers of this baked shrimp scampi are just as tasty the next day. To store, transfer cooled shrimp into an airtight container and refrigerate for up to 3 days.

If you're meal-prepping, store the shrimp and the bread crumb topping separately to maintain the crisp texture. Just reassemble and bake or broil for a few minutes when ready to serve.

For freezing, I recommend freezing the uncooked shrimp and butter mixture in a sealed bag, and making the topping fresh before baking. Fully baked leftovers can also be frozen, but the topping may soften a bit upon reheating.

When it’s time to reheat, place the shrimp in a baking dish and warm in a 350°F oven for 10–12 minutes. A quick broil at the end will help bring back some of that crunch.

Variations and Substitutions

One of the best things about this recipe is how easily you can make it your own. Whether you're swapping ingredients for dietary needs or just changing up the flavors, the options are endless.

Make it gluten-free by using gluten-free panko or crushed gluten-free crackers for the topping. Everything else in the recipe is naturally gluten-free, making this an easy adaptation.

Add a spicy kick by sprinkling a bit of red pepper flakes into the butter mixture before pouring it over the shrimp. It gives just enough heat to balance the richness without overwhelming the dish.

Swap the shrimp for other seafood like scallops or chunks of firm white fish. Just keep an eye on cooking time—different proteins may need a few minutes more or less in the oven.

Add vegetables like cherry tomatoes, spinach, or asparagus to the dish before baking. They'll roast along with the shrimp and soak up that delicious buttery sauce.

Make it dairy-free by using plant-based butter and omitting the Parmesan or using a dairy-free alternative. You’ll still get the garlic-lemon flavor that makes this dish shine.

Don’t be afraid to get creative—this recipe is forgiving and flexible. Whether you’re switching up the topping, the protein, or the flavor profile, there’s room to play and make it your own.

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