Baked Shrimp Scampi With Bread Crumbs Recipe

There's something irresistible about the rich, buttery aroma of shrimp scampi as it bakes in the oven. This dish delivers all the classic flavors—garlic, lemon, white wine, and tender shrimp—with the added crunch of golden bread crumbs on top.

I first discovered this version on a rainy evening when stovetop cooking felt like too much effort. Since then, it’s become my go-to recipe for easy elegance—quick to assemble, endlessly satisfying, and perfect for both casual dinners and special occasions. Let’s dive in.

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

Get ready to meet your new favorite seafood recipe. This baked shrimp scampi isn't just mouthwatering—it's weeknight-friendly and celebration-worthy all at once.

First of all, it’s incredibly easy. Unlike traditional shrimp scampi that requires constant stovetop attention, this baked version comes together in one pan and lets the oven do all the work. Just prep, bake, and enjoy.

It’s also lightning fast. From start to finish, you can have this dish on the table in under 30 minutes, making it ideal for last-minute dinners or when you're short on time but craving something delicious.

Budget-conscious? You’ll appreciate how this dish uses simple ingredients—shrimp, butter, garlic, and pantry staples like breadcrumbs—yet delivers big on flavor. No fancy ingredients needed.

And let’s not forget the texture. That crunchy, golden breadcrumb topping is a game changer. It adds the perfect contrast to the juicy, tender shrimp underneath, creating a satisfying bite every time.

Whether you're serving it as a main course with pasta or alongside crusty bread for dipping, this dish is as versatile as it is crave-worthy.

Ingredient Notes

This baked shrimp scampi works beautifully because of its minimal yet flavorful ingredient list. Each component brings something essential to the final dish—flavor, texture, richness, or brightness.

Shrimp is the star here, so quality matters. Look for large shrimp (21–25 count) that are peeled and deveined. You can use fresh or frozen, but make sure to fully thaw and pat them dry if frozen. Dry shrimp helps the sauce cling better and avoids a watery bake.

Butter and olive oil form the foundation of the scampi sauce. Butter brings richness and silkiness, while olive oil keeps it from feeling too heavy. Together, they create a luscious base that coats every shrimp.

Fresh garlic and lemon juice are key to building that bold scampi flavor. Don’t skimp here—garlic provides depth and heat, while lemon juice brightens the whole dish. I like to add a bit of zest for even more citrus pop.

Dry white wine is a classic component, adding subtle acidity and complexity to the sauce. If you prefer not to use alcohol, chicken broth makes a fine substitute—just choose a low-sodium version and adjust seasoning to taste.

Panko bread crumbs bring a crisp, crunchy topping that takes this dish over the top. Tossed with a touch of olive oil and parsley, they brown beautifully in the oven and provide a delightful contrast to the juicy shrimp underneath.

You won’t need much in terms of special equipment—just a medium baking dish (about 9x13 inches), a mixing bowl, and a zester or grater if you’re adding lemon zest. A quick broil at the end ensures that golden finish on top.

How to Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish is as simple as mixing, layering, and baking. You’ll be amazed at how quickly it comes together—and how impressive the final result looks on the table.

Start by preheating your oven to 400°F. While it warms, pat your shrimp dry and arrange them in a single layer in a lightly greased baking dish. This helps ensure even cooking and prevents the shrimp from steaming in their own juices.

In a small saucepan or skillet, melt the butter with olive oil over medium heat. Add the minced garlic and sauté for just 30 seconds, until fragrant but not browned. Stir in the lemon juice, white wine, salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.

Pour the hot buttery mixture evenly over the shrimp. Make sure each one gets a little love—they should be nestled in the sauce but not swimming in it.

Now for the topping: In a mixing bowl, combine panko bread crumbs with a drizzle of olive oil, chopped parsley, a pinch of salt, and lemon zest. Mix until the crumbs are lightly coated and fragrant. Sprinkle this mixture generously over the shrimp, pressing gently so it sticks.

Bake uncovered for 12 to 15 minutes, or until the shrimp are opaque and pink and the crumbs are starting to brown. For an extra-crispy finish, turn on the broiler for the last 1-2 minutes—but keep an eye on it so the topping doesn’t burn.

Let the dish rest for a couple minutes before serving. The butter sauce will settle, the shrimp will finish cooking from residual heat, and those crunchy breadcrumbs will stay nice and crisp. Total time? Just about 25 minutes from prep to plate.

Storage Options

If you happen to have leftovers (though don’t be surprised if you don’t!), this baked shrimp scampi stores surprisingly well.

Transfer cooled shrimp to an airtight container and refrigerate for up to 2 days. While the texture won’t be quite as perfect as fresh, the flavors actually deepen slightly overnight.

To freeze, place the fully cooled shrimp and sauce in a freezer-safe container and store for up to one month. Be aware that the breadcrumb topping may lose its crunch after freezing, but the dish will still taste great.

When reheating, avoid the microwave if you can—it tends to make the shrimp rubbery. Instead, reheat gently in the oven at 300°F for 10–12 minutes until warmed through. Add a splash of lemon juice or white wine to revive the sauce if needed.

Variations and Substitutions

This recipe is endlessly adaptable, making it a perfect blank canvas for your kitchen creativity.

Want a low-carb version? Skip the bread crumbs and add a sprinkle of Parmesan cheese instead. It’ll still form a golden crust, but with fewer carbs and a bit more richness.

Looking to bulk it up? Toss in some cooked angel hair pasta or linguine directly into the baking dish before adding the shrimp and sauce. The noodles will soak up the buttery liquid and turn this into a complete one-pan meal.

For extra protein or a surf-and-turf twist, add some chopped cooked chicken or cooked crumbled Italian sausage to the shrimp mixture before baking. It’s a great way to use up leftovers.

Not a fan of white wine? As mentioned earlier, chicken broth is a great stand-in. For a more briny kick, a tablespoon of capers can add another layer of flavor.

Prefer spice? Increase the red pepper flakes or even add a few dashes of hot sauce to the butter mixture. You can also finish the dish with a sprinkle of smoked paprika for warmth and color.

No matter how you tweak it, this baked shrimp scampi is a forgiving and flavorful dish. Don’t be afraid to make it your own—you might just discover your new favorite version.

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