Baked Shrimp Scampi With Bread Crumbs Recipe

There's something utterly irresistible about the aroma of garlic, lemon, and butter sizzling in the oven – especially when it's mingling with tender shrimp and golden, crunchy breadcrumbs. Baked Shrimp Scampi with Bread Crumbs is that kind of dish: rich, comforting, and just fancy enough to feel special without being a hassle.

this Recipe

I started making this when I wanted a seafood dinner that felt indulgent but didn’t require standing at the stove. Inspired by classic shrimp scampi, this oven-baked version became my go-to for easy weeknights and effortless entertaining. It’s quick, budget-friendly, and downright delicious.

Let’s get into why this recipe deserves a spot on your regular rotation.

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

Get ready to fall in love with a dinner that feels restaurant-worthy but comes together in minutes. This baked shrimp scampi recipe is all about ease, flavor, and texture.

It’s lightning fast. From start to finish, you’re looking at under 30 minutes. The shrimp cook in the oven while you prep the salad or pour the wine. It’s the ultimate weeknight win.

The breadcrumb topping is a game-changer. Forget soggy shrimp – this version is blanketed in crispy, golden bread crumbs that soak up all that garlicky, lemony butter. It’s the crunch that makes this dish unforgettable.

No fancy ingredients required. You probably have most of what you need in your pantry already. And the rest? A quick trip to the seafood counter will do.

It’s as elegant as it is easy. Serve it straight from the baking dish with a hunk of crusty bread or over pasta, and it’s instantly dinner party-ready.

Whether you're cooking for two or feeding the family, this baked scampi fits the bill. Now let’s take a look at what you’ll need.

Ingredients Notes

The beauty of this dish is in its simplicity. A few high-impact ingredients come together to create a buttery, zesty, and deeply savory meal that’s sure to impress.

Shrimp are the star, of course. Look for large, raw shrimp, peeled and deveined. Tail-on adds a nice presentation, but feel free to remove them for easier eating. Fresh or frozen both work—just make sure they’re thawed and patted dry before cooking to avoid excess moisture.

Garlic is essential for that signature scampi flavor. Use fresh garlic, finely minced, for the best punch. This is not the time for pre-minced garlic from a jar—it’s worth the few extra seconds to chop it yourself.

Butter and olive oil form the flavorful base of the sauce. Unsalted butter lets you control the salt level, and extra virgin olive oil brings depth and balances out the richness. Together, they create that silky, aromatic coating for the shrimp.

Lemon juice and zest bring brightness and balance. You’ll want the juice of one fresh lemon plus a bit of zest for an extra citrusy pop. It cuts through the richness and enhances the seafood beautifully.

Bread crumbs are what take this dish to the next level. Use panko for the crunchiest topping. Toasted in butter with a bit of Parmesan cheese and herbs, they form a golden, crispy layer that soaks up all the garlicky juices underneath.

No special tools required here—just a baking dish, a mixing bowl, and a skillet for toasting the breadcrumbs. That’s it!

How To Make This Baked Shrimp Scampi With Bread Crumbs

Creating this golden-topped shrimp scampi is simple and satisfying. Here’s how to make it step by step.

Start by preheating your oven to 400°F. While it’s heating up, arrange your peeled and deveined shrimp in a single layer in a baking dish. You want them snug but not overlapping too much—this helps them cook evenly.

Next, make the scampi sauce. In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, lemon zest, a touch of salt, and a pinch of red pepper flakes if you like a little heat. Pour this luscious mixture evenly over the shrimp.

Now it’s time for that crave-worthy topping. In a skillet over medium heat, melt a couple tablespoons of butter and add your panko bread crumbs. Stir frequently until they’re just golden, about 3–4 minutes. Remove from heat and stir in grated Parmesan, chopped parsley, and a small pinch of salt.

Sprinkle the breadcrumb mixture generously over the shrimp. Don’t worry if it looks like a lot—it’ll crisp up beautifully and provide that irresistible texture contrast.

Bake for 12–15 minutes, or until the shrimp are pink and opaque and the topping is deeply golden. Keep a close eye in the final minutes so the breadcrumbs don’t burn. When it’s done, the shrimp will be juicy, tender, and swimming in garlicky, lemony goodness under a blanket of crispy crumbs.

From oven to table in under 30 minutes—can’t beat that.

Storage Options

Leftovers (if you have any!) store surprisingly well. Let the dish cool completely before transferring it to an airtight container.

You can refrigerate baked shrimp scampi for up to 2 days. While the breadcrumbs will lose some of their crispness, the flavors continue to develop, making it just as tasty the next day.

If you're planning to reheat, do so in a 350°F oven for 10–12 minutes. This helps bring back some crunch to the topping. Avoid the microwave if possible, as it tends to make the shrimp rubbery and the breadcrumbs soggy.

This recipe isn’t ideal for freezing, as cooked shrimp can become tough when thawed and reheated. But for make-ahead prep, you can assemble the dish up to the breadcrumb stage, cover, and refrigerate for up to 8 hours before baking.

Variations and Substitutions

The versatility of this baked shrimp scampi is one of its biggest strengths. Here are a few ways to switch things up:

Try swapping the shrimp for scallops or a mix of seafood like shrimp and chunks of white fish. It becomes a mini seafood bake that still cooks in under 20 minutes.

For a different flavor twist, add a splash of white wine to the butter mixture. It deepens the sauce and gives it an extra layer of complexity. Just a tablespoon or two is all you need.

You can also bulk it up by adding cherry tomatoes, spinach, or thinly sliced zucchini to the dish before baking. These veggies roast right alongside the shrimp and soak up all the delicious juices.

Need a gluten-free option? Swap the panko for gluten-free bread crumbs or crushed gluten-free crackers. It’s just as crispy and satisfying.

Not into Parmesan? Try Pecorino Romano for a sharper, saltier finish. Or skip the cheese altogether if you want a dairy-free option—just bump up the seasoning in the breadcrumbs with extra herbs.

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