Baked Shrimp Scampi with Garlic Butter & Herb Crunch

Forget Fancy Restaurants: Your New Favorite Scampi is Right Here

Hey friends, Jackson from Food Meld here. Let’s talk about one of those magical dishes that lives in that sweet spot between “incredibly impressive” and “surprisingly simple.” I’m talking about my Baked Shrimp Scampi. You know the one—the kind of meal that makes everyone at the table stop talking for a second, just to savor that first, buttery, garlicky, perfectly cooked bite.

We’ve all seen scampi on fancy restaurant menus, often with a fancy price tag to match. But here’s my secret: this stunning, flavor-packed dish comes together in under 30 minutes, all in one baking dish. No standing over a hot stove, no frantic multitasking. Just a little mixing, a quick bake, and boom—you’ve got a masterpiece.

This recipe is everything I stand for at Food Meld: bold, comforting food with a creative twist. We’re taking classic shrimp scampi and giving it a brilliant, crunchy topping that transforms the texture. Imagine plump, juicy shrimp bathed in a vibrant sauce of lemon, garlic, and white wine, all topped with a golden, herb-flecked Panko crust that soaks up all that amazing butter. It’s a symphony of flavors and textures that sings.

So, whether you’re hosting a last-minute dinner party, need to break out of a weeknight dinner rut, or just want to treat yourself to something truly special, you’ve come to the right place. Grab your favorite baking dish, and let’s cook something awesome together.

A Scampi Story: How a Kitchen “Oops” Became a Family Legend

This recipe always takes me back to my early days in the kitchen, specifically a slightly chaotic Sunday dinner at my Grandma Lou’s house. I was tasked with making the shrimp scampi, a family favorite. Back then, I thought “sauté” meant “cook on the highest heat possible.” Let’s just say I created a cloud of garlic smoke so potent we had to open all the windows in February.

In my panic to save dinner, I dumped the half-cooked, garlicky shrimp and all its buttery juices into a casserole dish, threw it in the oven to finish cooking, and frantically sprinkled some leftover breadcrumbs from the stuffing on top to make it look intentional. What emerged from that oven was a revelation. The shrimp were perfectly cooked, not rubbery. The sauce was bubbly and infused. And that impromptu breadcrumb topping? It added this incredible crunch that made the whole dish.

My grandma took one bite, winked at me, and said, “Jackson, you’re a mess, but you’re a genius.” That “mistake” became our new go-to scampi method. It taught me a lesson I carry into every recipe I create: some of the best flavors are born from a little fun, a little mess, and a whole lot of “what if we tried this?” energy.

Gathering Your Flavor Arsenal

This is where the magic starts. Simple, high-quality ingredients are key here. Let’s break down what you’ll need and why each one is a star player.

• 4 lb large shrimp, peeled and deveined, tails on – The star of the show! I like to buy them frozen and thaw them overnight in the fridge. Leaving the tails on isn’t just for looks; they add a ton of flavor to the sauce as they bake. Plus, they make for a fun, hands-on eating experience.
• 4 Tbsp freshly squeezed lemon juice – Non-negotiable! Fresh juice brings a bright, zesty acidity that cuts through the rich butter. The bottled stuff just can’t compete.
• 10 Tbsp unsalted butter, melted and divided – The rich, velvety base of our sauce. We use unsalted so we can control the sodium level ourselves. Dividing it ensures our breadcrumbs get perfectly crispy.
• 8 cloves garlic, minced – Garlic is the heart of scampi. Don’t be shy! Mince it finely so it infuses every single bite of that glorious sauce.
• 3 tsp salt & 1/2 tsp black pepper – Our essential seasonings. We’re seasoning a lot of shrimp, so 3 teaspoons is the sweet spot. Always use freshly cracked black pepper for the best aroma.
• 1 tsp crushed red pepper flakes – This is my “secret” for a little warmth in the background. It doesn’t make the dish spicy, just wonderfully complex. Adjust to your taste, but I highly recommend it!
• 2/3 cup Panko breadcrumbs – The key to our “herb crunch!” Panko is lighter and airier than traditional breadcrumbs, giving you a fantastically crispy, non-greasy topping.
• 1/2 cup chopped Italian parsley – We use this fresh herb at the end. Its bright, clean flavor is the perfect fresh finish against the rich, baked ingredients.
• 1/3 cup dry white wine (optional) – A splash of a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio adds another layer of acidity and depth. If you don’t cook with wine, you can substitute with an equal amount of chicken broth and a tiny extra squeeze of lemon.
• Zest of 1 lemon – This is flavor gold! The zest contains potent citrus oils that give an incredible aromatic lift, making the entire dish smell and taste brighter.

Let’s Build This Flavor Masterpiece, Step-by-Step

Ready? This is the fun part. We’re going to layer flavors and textures like pros. I’ll walk you through each step with my favorite chef hacks to guarantee perfection.

1. Preheat & Prep: First things first, crank that oven to 400°F (200°C). While it’s heating up, grab your 9×13 inch baking dish and give it a light coating of butter or a spritz of cooking spray. This little step prevents any sticking and makes cleanup a dream. Chef Hack: A hot oven is crucial for getting that quick, perfect cook on the shrimp and a golden-brown crust on the breadcrumbs. Don’t put it in a cold oven!
2. Prepare the Shrimp: In a large bowl, we’re going to create our flavor bath. Combine the shrimp with the lemon juice, 6 tablespoons of the melted butter, all that glorious minced garlic, salt, pepper, red pepper flakes, lemon zest, and the white wine (if using). Now, get in there with your hands and toss it all together! Chef Hack: Using your hands is the best way to ensure every single shrimp is thoroughly and evenly coated in that lemony, garlicky butter. Don’t be afraid to get a little messy—that’s where the fun is!
3. Spread it Out: Once your shrimp are happily bathing in flavor, transfer them and every last drop of that liquid into your prepared baking dish. Arrange them in a single, even layer. Chef Hack: Giving the shrimp a little space ensures they roast instead of steam, which gives them a better texture and more concentrated flavor.
4. Add the Crunch: Now for the texture game-changer! In a small bowl, mix the remaining 4 tablespoons of melted butter with the Panko breadcrumbs. Stir it until the Panko looks evenly moistened. This butter coating is what will make our topping irresistibly crispy and golden. Chef Hack: For an even deeper flavor, you can toast the Panko in a dry skillet for a few minutes before mixing it with the butter. It adds a wonderful nuttiness!
5. Bake to Perfection: Sprinkle the buttery Panko mixture evenly over the entire surface of the shrimp. Pop the dish, uncovered, into your preheated oven. Bake for 12-14 minutes. You’ll know it’s done when the shrimp are pink, firm, and opaque, and the breadcrumbs are a beautiful golden brown. Chef Hack: Ovens can vary, so start checking at the 10-minute mark. Overcooked shrimp become tough, so watch for that color change!
6. Finish with Freshness: As soon as you pull that sizzling, aromatic dish from the oven, immediately sprinkle the chopped parsley all over the top. The residual heat will wilt it just slightly, releasing its fresh aroma and making the whole dish look like it came from a five-star bistro.

How to Serve Your Show-Stopping Scampi

Okay, you’ve created this masterpiece. Now, let’s talk about how to serve it up for maximum “wow” factor. This dish is incredibly versatile, so you’ve got options!

My absolute favorite way is to serve it family-style, right in the baking dish I cooked it in. Place it in the middle of the table with a stack of plates and let everyone dig in. It’s communal, it’s fun, and it shows off your beautiful work.

Now, what to serve it with? You can’t go wrong.

• Over Pasta: Toss a pound of cooked linguine or angel hair pasta with a ladle of the incredible buttery sauce from the baking dish before topping with the shrimp and crunchy Panko. It’s classic and utterly satisfying.
• With Crusty Bread: This is a non-negotiable side for me. A warm, crusty baguette is essential for sopping up every last drop of that garlic-lemon-butter-wine sauce. Trust me, you do not want to leave a single drop behind.
• With a Crisp Salad: For a lighter meal, pair the scampi with a simple arugula salad dressed with just a squeeze of lemon and a drizzle of olive oil. The peppery arugula is a fantastic contrast to the rich shrimp.
• With Zucchini Noodles: Keeping it low-carb? A bed of quickly sautéed zucchini noodles (zoodles) is the perfect vehicle for this flavorful dish.

Make It Your Own: Creative Scampi Twists

One of my favorite things about cooking is putting your own spin on a recipe. Here are a few of my favorite ways to mix up this baked shrimp scampi.

• The Parmesan Crisp: Add 1/4 cup of finely grated Parmesan cheese to the Panko and butter mixture. It creates a deeper, nuttier, and even more irresistible cheesy crust.
• Spicy Cajun Kick: Swap the red pepper flakes for 1-2 teaspoons of your favorite Cajun or Creole seasoning blend. It adds a whole new dimension of Southern-inspired flavor.
• Lemon-Herb Bliss: Brighten it up even more by adding 1 tablespoon of fresh chopped dill or 2 teaspoons of fresh chopped oregano to the butter sauce with the shrimp.
• Dairy-Free Delight: You can absolutely make this dairy-free! Use a high-quality vegan butter (I like the olive oil or avocado oil-based ones). The result is still incredibly rich and delicious.
• Scampi Bake with a Twist: Turn this into a complete meal by adding 1.5 cups of halved cherry tomatoes and a cup of chopped asparagus to the baking dish with the shrimp. It roasts alongside the shrimp and makes a gorgeous, colorful, and veggie-packed dinner.

Jackson’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I’ve made it for first dates, potlucks, and lazy Sunday suppers. It’s never once let me down.

One time, I was filming a video for the blog and accidentally used a full cup of lemon juice instead of four tablespoons. My face puckered just looking at it! But you know what? We baked it anyway, and while it was *intensely* tart, it was still pretty darn good. It just goes to show you, this recipe is resilient. It wants to be great.

The biggest lesson? Don’t stress about perfection. Cooking is about the joy of creating. So if your Panko isn’t perfectly even, or you forget the wine, or you have to use dried parsley—it’s all going to be okay. The core of this dish is so flavorful that it will shine through. Just have fun with it!

Your Scampi Questions, Answered!

Over the years, I’ve gotten some great questions about this recipe. Here are the answers to the most common ones.

• Q: Can I make this baked shrimp scampi ahead of time?

  A: You can do some prep ahead! You can mix the shrimp with the sauce ingredients (except the wine) and keep it covered in the fridge for a few hours. I’d wait to add the breadcrumb topping until right before you’re ready to bake, so it stays crispy. Pull the dish from the fridge while the oven preheats to take the chill off.

• Q: My sauce seems a bit watery after baking. What happened?

  A: This usually happens if the shrimp were still a little frozen or very wet when you tossed them. No worries! It’s still packed with flavor. You can serve it as is—it’s great for soaking up with bread. Or, for a thicker sauce, you can pour the pan juices into a skillet after baking, bring them to a simmer, and let them reduce for a few minutes until slightly thickened.

• Q: What’s the best wine to use for cooking scampi?

  A: My golden rule is: “Don’t cook with a wine you wouldn’t drink.” A dry, crisp white wine works best. Think Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. They add acidity without overpowering sweetness. If you don’t use alcohol, the chicken broth and lemon substitute works beautifully.

• Q: Can I use frozen shrimp?

  A: Absolutely! In fact, I almost always do. Just be sure to thaw them properly overnight in the refrigerator, or in a sealed bag under cold running water. Pat them thoroughly dry with paper towels before using to avoid excess water in your sauce.

Nutritional Information (Because We Like to Be in the Know!)

I’m all about flavor first, but I also believe in knowing what you’re putting into your body. Here’s a rough breakdown of the nutrition per serving. Remember, these are estimates and can vary based on your specific ingredients.

This dish is a fantastic source of lean protein, thanks to the shrimp. Shrimp are low in calories and carbs but high in other nutrients like selenium, vitamin B12, and iodine. The butter provides fat, which helps carry all those fat-soluble flavors and keeps you feeling satisfied.

The sodium level is something to be mindful of; a good portion comes from salting the shrimp. If you’re watching your sodium, you can reduce the salt to 2 teaspoons—it will still be delicious. The carbs are primarily from the Panko topping, making this a relatively low-carb meal if you serve it with a salad or zucchini noodles instead of pasta.

As with all good things, balance is key. This is a rich, celebratory dish, and it’s perfectly okay to enjoy it fully!

You’ve Got This!

And there you have it, friends. My go-to, never-fail, always-impressive Baked Shrimp Scampi. This recipe is a testament to the fact that you don’t need complicated techniques or a dozen pans to create a truly memorable meal. All you need is a handful of great ingredients, a little bit of confidence, and the willingness to have some fun in the kitchen.