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Baked Shrimp Scampi

A twist on pan-fried shrimp scampi, baked with a crunchy Panko topping.

Course Main Course
Cuisine American, Seafood
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 4
Author Recipe Thief

Ingredients

  • 2 lbs raw shrimp #12-15, peeled and deveined
  • 3 tbsp olive oil
  • 2 tbsp dry white wine
  • 2 tsp salt
  • 1 tsp pepper
  • 12 tbsp (1 ½ sticks) butter at room temperature
  • 4 tsp (4 cloves) minced garlic
  • ¼ cup minced shallots
  • 3 tbsp minced fresh parsley leaves
  • 1 tsp minced fresh rosemary leaves
  • ¼ tsp crushed red pepper flakes
  • 1 tsp grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 extra large egg yolk
  • ⅔ cup Panko breadcrumbs

Instructions

  1. Preheat oven to 425 F
  2. Butterfly the shrimp. Place shrimp in bowl and toss gently with oil, wine, 2 tsp salt and 1 tsp pepper.
  3. In a small bowl mash softened butter with garlic, shallots, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko, ½ tsp salt and ¼ tsp pepper.
  4. In 14” oval gratin dish arrange shrimp in a single layer, with tails up from the outside edge to inside. Pour remaining marinade over shrimp. Spread butter mixture on top. Bake 10 to 12 minutes. If desired brown in broiler, 1 minute.

Recipe Notes

I remove the tails from the shrimp, this is my preference. That way the shrimp can just be popped in your mouth. I think with the buttery sauce it gets messy trying to break the tails off before eating.

I add a couple of dashes of Old Bay Seasoning to the raw shrimp seasoning step. I can’t cook shrimp without this seasoning being added, I know it’s probably just me, but I don’t care, I love this seasoning mix.

I use a 9x13 casserole dish; I’m not fancy enough to own a gratin dish.