Baked Shrimp Scampi with Garlic and Lemon Recipe

If you’re looking for a quick yet impressive seafood dish, you’ve got to try this Baked Shrimp Scampi with Garlic and Lemon Recipe. It’s one of those throw-together meals that honestly feels fancy but comes together in less than 20 minutes. I absolutely love how this dish balances bright lemon, savory garlic, and a buttery, crispy panko topping — it’s like restaurant-quality scampi without the fuss!

this …

Ingredients You’ll Need

These ingredients come together harmoniously. Fresh shrimp is the star, and using real garlic and lemon juice brightens everything up. I always recommend using good-quality white wine because it adds subtle depth and sweetness that vinegar or broth just can’t match.

• Shrimp: Peeled and deveined is a must for convenience and texture—jumbo or medium size works best.
• Garlic: Freshly minced garlic provides the savory punch you want. Skip the powder here!
• Lemon: Fresh lemon juice adds that perfect zing and brightness—bottled just won’t do.
• White Wine: Dry white wine enhances flavor and tenderness—choose something you’d enjoy sipping.
• Panko Breadcrumbs: These give the topping a super crisp texture; regular breadcrumbs are too soft.
• Butter: Light butter at room temperature blends easily without melting, making your topping creamy and rich.
• Kosher Salt & Pepper: Essential seasoning to bring out all the flavors.
• Olive Oil Spray: Helps lightly oil the shrimp and baking dish without adding extra calories or mess.

Variations

I love to change this baked shrimp scampi recipe up depending on the mood or season. Feel free to personalize it—you really can’t go wrong.

• Spicy Kick: I sometimes add red pepper flakes mixed into the butter-panko topping for a little heat that the whole family enjoys.
• Herb Boost: Fresh parsley or basil scattered on top after baking adds a pop of color and fresh flavor.
• Low-Carb Option: Swap out the panko for crushed pork rinds or almond flour if you’re avoiding breadcrumbs.
• Garlic Butter Substitute: For a dairy-free twist, swap butter for olive oil and watch the texture shift but still get lovely flavor.

How to Make Baked Shrimp Scampi with Garlic and Lemon Recipe

Step 1: Prep Your Shrimp and Preheat the Oven

First, preheat your oven to 425°F (220°C). While that’s heating up, lay your peeled and deveined shrimp in a small baking dish in a single layer—this helps them cook evenly. I like to spray the shrimp lightly with olive oil spray, then season all over with kosher salt and freshly cracked black pepper for that foundational flavor.

Step 2: Add the Liquid Ingredients and Garlic

Pour the freshly squeezed lemon juice and dry white wine evenly over the shrimp. I always find this step key for that classic scampi flavor with a nice tang and subtle sweetness. Next, sprinkle the minced garlic over everything. The garlic bakes into the shrimp, infusing them with aromatic richness.

Step 3: Make and Add the Butter-Panko Topping

In a small bowl, mix softened light butter and panko breadcrumbs together until the texture resembles wet sand—this means it’s moist enough to hold together but still crumbly enough to crisp. Spread this mixture evenly across the top of the shrimp. This step is what turns this dish from simple to spectacular with that amazing crispy topping.

Step 4: Bake and Serve

Pop the baking dish into your preheated oven and bake for about 15 minutes, or until the shrimp are pink and cooked through, and the topping has turned golden brown. Keep an eye toward the end so your topping doesn’t burn. Once done, I love to serve this immediately—fresh and fragrant is best!

How to Serve Baked Shrimp Scampi with Garlic and Lemon Recipe

Garnishes

I usually sprinkle fresh chopped parsley right after baking—it adds a fresh green kick and looks gorgeous on the dish. Sometimes I also add a little extra lemon zest for an extra citrus pop. If you’re feeling fancy, some grated Parmesan can add a nice punch too.

Side Dishes

My go-to sides with this baked shrimp scampi are simple: a bed of spaghetti or linguine tossed in olive oil or butter is classic. For veggies, roasted asparagus or steamed broccoli rounds it out beautifully. When I want something heartier, smashed garlic potatoes or a crisp green salad are fantastic companions.

Creative Ways to Present

For special occasions, I’ve plated this shrimp scampi atop a nest of zucchini noodles sprinkled with toasted pine nuts. Another favorite was serving it in individual mini cast-iron skillets for a cozy dinner party vibe—that impressed my guests every time!

Make Ahead and Storage

Storing Leftovers

Leftover baked shrimp scampi keeps well in an airtight container in the fridge for up to two days. I’ve found storing the shrimp and the topping together still works fine, though the topping loses some crispness. Just reheat gently to avoid overcooking.

Freezing

Since shrimp can get a bit rubbery after freezing and reheating, I usually don’t freeze this recipe—but if you want to, freeze before baking and bake from frozen, adding a couple extra minutes to the bake time. This helps preserve the texture better.

Reheating

To reheat leftovers, I pop them in a 350°F oven for around 8–10 minutes until warmed through. Avoid microwaving if possible—it tends to make shrimp rubbery. This way, the topping has a chance to regain some crispiness.

FAQs

Final Thoughts

This baked shrimp scampi with garlic and lemon recipe has become a favorite in my rotation because it’s approachable yet indulgent. The combination of garlic, lemon, and white wine really brings the shrimp to life, and the crispy panko topping feels special without any extra effort. Whether you’re cooking for family or just craving something delicious and easy, give this recipe a shot—you’ll enjoy how it brightens your dinner table and puts a restaurant-worthy twist on shrimp every time.

Print