Baked Shrimp Scampi With Bread Crumbs Recipe

There's something undeniably comforting about the smell of garlic and butter mingling in the oven, especially when it wraps itself around juicy shrimp and golden breadcrumbs. Baked Shrimp Scampi with Bread Crumbs delivers all that crave-worthy flavor in a dish that’s as elegant as it is effortless.

this Recipe

I first whipped this up on a whim for a date night at home. What started as a last-minute meal has now become my go-to whenever I want something that feels fancy but doesn’t take much time or fuss. With just a few pantry staples and some fresh shrimp, you’ll have a show-stopping dinner that comes together in under 30 minutes.

Let’s dive into why this dish is such a winner.

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

Get ready to meet your new weeknight MVP. This Baked Shrimp Scampi is the kind of dish that looks impressive, tastes amazing, and takes almost no time at all to pull together.

First off, it’s incredibly quick and easy. You won’t need to hover over the stove or fuss with complicated steps. Just toss the shrimp in a buttery garlic sauce, sprinkle on those crunchy breadcrumbs, and pop it all in the oven. Dinner is served in about 20 minutes.

It’s also super budget-friendly. You don’t need fancy ingredients here – just shrimp, butter, garlic, and breadcrumbs. This dish gives you big flavor without a big grocery bill, especially if you buy shrimp in bulk or on sale.

Another thing I love is how family-friendly it is. Even picky eaters tend to gobble this up, especially if you serve it over pasta or with a hunk of crusty bread. It’s mild but flavorful, crunchy on top, and juicy underneath – a crowd-pleaser every time.

And let’s not forget the versatility. You can serve this as an appetizer, toss it with spaghetti for a full meal, or spoon it over rice or even a green salad for something lighter. It’s endlessly adaptable and always delicious.

Now that you're hooked, let’s take a closer look at what goes into making this irresistible dish.

Ingredient Notes

What makes this dish so crave-worthy is the simple combination of ingredients that bring out the best in each other. Every element has a role to play, from the garlicky butter to the crisp breadcrumb topping.

The star of the show is, of course, the shrimp. I recommend using large or extra-large peeled and deveined shrimp – either fresh or frozen (just make sure they’re fully thawed before baking). Their natural sweetness and tender texture shine through once baked, especially when nestled in that flavorful sauce.

The garlic is non-negotiable here. Freshly minced garlic offers the most intense flavor, infusing the butter with a rich aroma that sets the tone for the whole dish. It’s sautéed just long enough to mellow the sharpness without losing that signature scampi zing.

Butter is the backbone of the sauce. It adds a rich, silky mouthfeel and helps the breadcrumbs brown beautifully on top. I like to use unsalted butter so I can control the seasoning more precisely, but salted works in a pinch.

Bread crumbs bring that crucial crunch. I prefer using panko breadcrumbs for their light, airy texture, which creates a wonderfully crisp topping. Mix them with a bit of olive oil or melted butter before sprinkling to get that perfect golden finish.

For a touch of brightness, lemon juice and zest go a long way. They cut through the richness of the butter and complement the sweetness of the shrimp. Just a quick squeeze and a sprinkle before baking makes a big difference.

You don’t need much in terms of equipment – just a baking dish, a small skillet for the garlic butter, and maybe a mixing bowl for tossing the shrimp. Simple tools for a spectacular result.

How To Make This Baked Shrimp Scampi with Bread Crumbs

You’ll be amazed at how easily this dish comes together. It’s a simple layering of flavors and textures that transforms in the oven into something seriously crave-worthy.

Start by preheating your oven to 400°F. While it’s heating, melt your butter in a small skillet over medium heat and sauté your garlic just until fragrant – about 1-2 minutes. You don’t want it to brown, just soften and release its aroma. Then remove it from the heat and stir in the lemon juice and zest.

In a large bowl, toss the shrimp with the garlic butter mixture. Make sure they’re evenly coated so every bite is flavorful. Arrange them in a single layer in a baking dish – this ensures they cook evenly and don’t steam.

Now it’s time for the topping. In a separate bowl, combine the panko breadcrumbs with a drizzle of olive oil or a little more melted butter, plus a pinch of salt and pepper. Spoon this mixture over the shrimp, making sure to cover them well but not bury them completely.

Slide the dish into the oven and bake for about 12-15 minutes. The shrimp should turn pink and opaque, and the breadcrumbs will become golden brown and crisp. Keep an eye on them toward the end – you don’t want the topping to burn.

Once it’s done, you can garnish with a bit of fresh parsley or an extra squeeze of lemon. Serve it right away while it’s hot and crispy – the textures and flavors are at their peak.

From start to finish, this whole dish takes less than 30 minutes, making it ideal for busy weeknights, last-minute guests, or whenever you need something special without spending hours in the kitchen.

Storage Options

If you have leftovers, they store surprisingly well. Let the shrimp cool to room temperature before transferring to an airtight container. It’ll keep in the fridge for up to 3 days.

While you can freeze it, I recommend eating it fresh if possible. The breadcrumb topping tends to get soggy after thawing, and shrimp can become rubbery when overcooked.

To reheat, place the shrimp in a baking dish and warm in a 350°F oven for 10-12 minutes. This helps restore some of the crispness to the topping. Avoid microwaving if you can – it heats unevenly and ruins the texture.

If you’re planning to make this ahead of time, you can prep the garlic butter and breadcrumb topping in advance. Store them separately and assemble just before baking for the best results.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to suit your tastes or pantry.

If you don’t have panko, use regular breadcrumbs or even crushed crackers for the topping. Just adjust the amount of oil so it crisps up nicely.

For a low-carb version, skip the breadcrumbs and top the shrimp with grated Parmesan cheese and crushed pork rinds. It still delivers that savory crunch without the carbs.

Want more heat? Add a pinch of red pepper flakes to the garlic butter or a splash of hot sauce. It’ll give the dish a gentle kick without overpowering the flavors.

You can also add a veggie twist by mixing in some chopped spinach or cherry tomatoes before baking. They’ll roast alongside the shrimp and soak up all that garlicky goodness.

Finally, if you’re short on shrimp, try this recipe with scallops or chunks of firm white fish like cod or halibut. It’s just as delicious and a great way to use what you have on hand.

Don’t be afraid to experiment – that’s part of the fun. With such a flexible base, you can make this dish your own every time.

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