Baked Shrimp Scampi With Bread Crumbs Recipe

There's something magical about the aroma of baked shrimp scampi wafting through the kitchen – the garlicky butter, the hint of lemon, and the savory crunch of golden bread crumbs on top. It’s one of those dishes that feels fancy enough for guests, yet simple enough to whip up on a weeknight.

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I first made this on a whim when I had a bag of frozen shrimp and some leftover bread. A little inspiration (and a lot of butter) turned into a dish so satisfying, it’s now a regular part of our dinner rotation. It’s quick, cozy, and wildly crave-worthy. Let me show you why you’ll want to keep this recipe on repeat.

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

Get ready to meet your new go-to seafood dinner. This baked shrimp scampi is everything you want in a weeknight meal: fast, flavorful, and just the right amount of indulgent.

First, it’s incredibly easy to make. With just a handful of ingredients and a few simple steps, you’ll have dinner in the oven in under 15 minutes. No need to stand over a stove – let the oven do all the work while you unwind.

It’s also wonderfully budget-friendly. Using frozen shrimp and pantry staples like garlic, butter, and breadcrumbs means you don’t need to spend a fortune to enjoy restaurant-quality flavor at home.

This dish is also super versatile. Serve it over pasta, with crusty bread, or even as a topping for a fresh salad. The flavors go with everything, and you can tweak it based on what you have in your kitchen.

And let’s not forget the texture. The combination of tender, juicy shrimp and crispy, buttery bread crumbs on top is pure perfection in every bite.

Once you try this version of shrimp scampi, you’ll wonder why you ever bothered with the stovetop version. Let’s dive into the ingredients that make this dish shine.

Ingredients Notes

The secret to this baked shrimp scampi lies in how a few humble ingredients come together to create something unforgettable. Each component plays a key role in building layers of flavor and texture.

Shrimp are the star of the show here. I like to use large, raw shrimp – preferably peeled and deveined to save time. If you’re working with frozen shrimp, just make sure they’re fully thawed and patted dry before cooking. Fresh or frozen, shrimp cook fast and absorb flavor beautifully.

Garlic is a must in any scampi recipe. It’s the aromatic base that infuses the whole dish with rich, savory depth. Minced fresh garlic is best, but pre-minced will work in a pinch. Just be sure not to let it brown too much when prepping the butter sauce.

Butter and olive oil make up the luscious scampi sauce. I like to use a combo of both for richness and balance – the butter brings that classic melt-in-your-mouth flavor, while the olive oil helps prevent it from getting too heavy.

Fresh lemon juice brightens up the whole dish. It adds just enough acidity to cut through the richness and pairs perfectly with the shrimp. If you like a more intense citrus kick, add some lemon zest as well.

Breadcrumbs are what take this version of shrimp scampi over the top. I use a mix of panko and seasoned Italian breadcrumbs for the ultimate crunch. Toasting them slightly before baking helps them turn golden and crispy without burning.

As far as equipment goes, you’ll need a medium-sized baking dish, a small skillet for the breadcrumb topping, and a mixing bowl. No need for anything fancy – just a few basics and you're good to go.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this shrimp scampi is delightfully straightforward. Everything comes together in just a few steps, with most of the magic happening right in the oven.

Start by preheating your oven to 400°F. While it heats up, prepare your shrimp. If they’re frozen, make sure they’re completely thawed and dry them well with paper towels. Arrange them in a single layer in your baking dish – you want them snug but not overcrowded.

In a small saucepan or skillet, melt butter over medium heat. Add the garlic and sauté for just 1-2 minutes, until fragrant but not browned. Stir in the lemon juice, a pinch of salt, black pepper, and a bit of red pepper flakes if you want a hint of heat. Pour this buttery mixture evenly over the shrimp in the baking dish.

Now for the breadcrumbs. In the same skillet (wipe it clean if needed), heat a little olive oil and add your panko and Italian breadcrumbs. Toast them for a few minutes until lightly golden and fragrant. This step ensures your topping bakes up crisp and flavorful.

Sprinkle the toasted breadcrumbs evenly over the shrimp, pressing them lightly into place so they form a crunchy, golden crust as they bake. A little extra drizzle of olive oil on top doesn’t hurt, either.

Pop the dish into the oven and bake for 12–15 minutes, or until the shrimp are pink and cooked through, and the top is deeply golden. Keep an eye on it near the end so the breadcrumbs don’t burn – you want a toasty, not charred, finish.

From start to finish, this dish comes together in under 30 minutes. It’s the kind of fast, no-fuss meal that tastes like you worked way harder than you actually did.

Storage Options

If you have leftovers – lucky you! This shrimp scampi stores surprisingly well and makes a great lunch the next day.

To refrigerate, transfer any cooled leftovers to an airtight container and store for up to 3 days. Keep in mind that the breadcrumb topping may lose some of its crispiness over time, but the flavor stays delicious.

Freezing isn’t ideal for this dish, as the shrimp can become rubbery and the breadcrumbs soggy once thawed. If you do want to prep ahead, you can assemble the dish (minus the breadcrumb topping), freeze it, then bake with fresh breadcrumbs when ready to cook.

For reheating, the oven is your best bet. Bake at 350°F for about 10 minutes, until heated through. You can also use a toaster oven if reheating a smaller portion. Avoid the microwave if you can – it tends to overcook the shrimp and make them chewy.

Variations and Substitutions

This baked shrimp scampi is endlessly customizable, which makes it perfect for using up what you already have on hand or adjusting to dietary preferences.

For a low-carb version, skip the breadcrumbs and bake the shrimp in the lemon garlic butter sauce alone. Add a sprinkle of parmesan on top for a cheesy crust instead.

If you're dairy-free, swap the butter for a good vegan butter or extra virgin olive oil. The garlic and lemon still shine through, and you won’t miss a thing.

Want to make it more of a complete meal? Toss cooked angel hair or linguine with the butter sauce, then top with the baked shrimp and breadcrumbs. Add a green salad and you're set.

Feel free to switch up the protein too. This method works beautifully with scallops, chunks of firm white fish like cod, or even sliced chicken breast if seafood’s not your thing.

And if you’re feeling indulgent, a few spoonfuls of grated parmesan cheese mixed into the breadcrumb topping add a rich, nutty bite that makes this dish even more irresistible.

However you tweak it, have fun experimenting – that’s part of the magic of a recipe like this. Once you make it your own, it’ll be one of those dishes you keep coming back to again and again.

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