Baked Shrimp Scampi

Total Time:
43 min
Prep:
30 min
Cook:
13 min

Yield:
6 servings
Level:
Easy

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
Directions

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.


CATEGORIES:
View All

Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 748
OMG!!!!! This was sooooo delicious!! AND quick and easy to make. I wouldn't change a thing. item not reviewed by moderator and published
Love this dish. I have made it many times with shrimp and now I am substituting chicken tenderloins. Looks fab! item not reviewed by moderator and published
This dish is a hit every time I make it, and so easy! item not reviewed by moderator and published
This was such a fabulous dish! I had no lemons on hand, so I used the juice of limes. Since I didn't have a lemon to zest I used just a 1/2 teaspoon of lemon pepper seasoning (it was ok in a pinch). I served it over linguine. Everyone loved it & I will definitely make it again. item not reviewed by moderator and published
Made this as part of Christmas dinner along with Ina's roasted beef tenderloin and it was a hit. Used 5 lbs. of peeled shrimp in a casserole did not butterfly or leave on the tails. Had no problem with saltiness, but did use unsalted butter and the amount of salt called for with double the shrimp made it taste fine. Baked for approx. 20 minutes. Delicious!!! item not reviewed by moderator and published
Absolutely delicious! I use as gluten-free hors d'oeuvre and have brought to several holiday parties. Recommend using a small 12-cup chaffing dish, if you have one. Adaptations: • 2 Lbs peeled, deveined shrimp 21-25 count/lb – no need to butterfly or arrange in dish. • ⅔ Cup Gluten-Free Panko • Place in 12-cup baking dish • Serve with gluten-free crackers (and baguette bread for those not needing GF) Everyone raves about this recipe. item not reviewed by moderator and published
Great Recipe! Very easy and delicious! item not reviewed by moderator and published
Question? can i prepare in advance & refrigerate until baking time? item not reviewed by moderator and published
So easy. So delicious. So well received by guests. This one is a keeper! item not reviewed by moderator and published
Loooove it! Delish! item not reviewed by moderator and published
Did you find an answer to this? Making it for tomorrow's dinner and would love to have everything done early..... and not work once the guests arrive. item not reviewed by moderator and published
Yes. I have prepared in the morning and baked for dinner. Great recipe. Merry Christmas! item not reviewed by moderator and published

This recipe is featured in:

Italian Cooking Basics