Baked Shrimp Scampi With Bread Crumbs Recipe

There's something irresistible about the scent of garlic, butter, and lemon wafting from the oven — especially when it signals that baked shrimp scampi is almost ready. This dish delivers all the zesty, garlicky flavor of classic scampi but skips the stovetop hassle in favor of an easy oven-baked method topped with golden, crunchy bread crumbs.

I started making this version of shrimp scampi during a hectic holiday season when I needed something quick but still special. It's become a go-to favorite in my kitchen ever since — elegant enough for company, but easy enough for a Wednesday night. Tender shrimp, buttery white wine sauce, and that irresistible crispy topping make it a true crowd-pleaser.

Let’s dive into what makes this baked shrimp scampi with bread crumbs a must-try for your next dinner.

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

Get ready to fall head over heels for this no-fuss version of a restaurant favorite. Baked shrimp scampi with bread crumbs isn’t just easy — it’s a weeknight lifesaver that still feels like a treat.

First, it’s incredibly fast. You can have it prepped and baked in under 30 minutes, making it a perfect solution when you're short on time but still craving something flavorful and satisfying.

It’s also a budget-friendly way to enjoy shrimp at home. With just a handful of pantry staples and one main protein, you can serve up something that tastes gourmet without a high price tag.

And then there’s that texture — juicy, tender shrimp under a layer of garlicky, buttery bread crumbs that toast up to golden perfection. It’s a match made in seafood heaven.

This dish is super flexible too. Serve it over pasta, spoon it onto toasted baguette slices, or just enjoy it straight from the baking dish with a side salad. It fits into just about any mealtime mood.

Now that your mouth is probably watering, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

What makes this baked shrimp scampi so special is the harmony of a few simple, quality ingredients. When each one is prepared just right, the result is a dish that tastes far more complex than the effort it requires.

Shrimp are the undeniable star of this recipe. I recommend using large or extra-large shrimp, peeled and deveined, with tails on or off depending on your preference. Fresh is ideal, but frozen works beautifully too — just be sure to thaw them fully and pat them dry before baking to avoid excess moisture in the dish.

Garlic brings that signature scampi flavor. Use freshly minced garlic if you can — it makes a big difference. The way it mingles with butter and lemon juice in the oven creates an aroma that’s nothing short of mouthwatering.

Lemon juice and zest brighten the dish with just the right amount of acidity. The zest adds a fragrant citrus oil that lingers in every bite, while the juice helps balance out the richness of the butter and shrimp.

Bread crumbs, especially panko, give this baked version its unique crunch. Toasted with a bit of olive oil or butter before baking, they form a golden crust that contrasts beautifully with the tender shrimp below. You can use plain or seasoned, but I love adding my own parsley, lemon zest, and a pinch of red pepper flakes for a little kick.

You’ll also need a few kitchen essentials: a medium baking dish, a small saucepan or skillet to toast the crumbs, and a zester or microplane for the lemon. A pair of tongs or a spoon will help evenly coat the shrimp in the flavorful sauce before baking.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Putting this dish together is delightfully simple, and you’ll love how quickly everything comes together. Here’s how to make it step by step.

Start by preheating your oven to 400°F. While it heats, arrange your cleaned and dried shrimp in a single layer in a lightly greased baking dish. This ensures even cooking and lets all the shrimp soak up that amazing garlic-lemon-butter flavor.

In a small saucepan, melt butter over medium heat, then stir in the minced garlic. Let it cook for about a minute, just until fragrant — you don’t want it to brown. Stir in the lemon juice and zest, a splash of white wine or chicken broth if using, and a sprinkle of salt and pepper. Pour this warm mixture evenly over the shrimp, making sure each piece gets coated.

Next comes the best part — the crunchy topping. In a small skillet, toast the panko bread crumbs with a bit of olive oil or melted butter until lightly golden. Stir in fresh parsley, a little more lemon zest, and a pinch of red pepper flakes if you like a touch of heat.

Sprinkle the seasoned bread crumbs generously over the shrimp. Don’t worry if it looks like a lot — they’ll crisp up beautifully in the oven and provide the perfect contrast to the tender shrimp underneath.

Bake the dish for about 12–15 minutes, or until the shrimp are pink and opaque and the topping is deeply golden. Keep a close eye on the oven during the last few minutes — you want that perfect golden crust without overbaking the shrimp.

From start to finish, this recipe takes about 25 minutes — just enough time to boil some pasta or toss a quick salad to serve alongside.

Storage Options

If you have leftovers (though don’t count on it), this shrimp scampi stores surprisingly well. Let the dish cool completely before transferring it to an airtight container.

Store in the refrigerator for up to 2 days. While seafood is always best enjoyed fresh, this dish still tastes great reheated the next day.

To reheat, place the shrimp in a baking dish and cover loosely with foil. Warm in a 300°F oven for about 10–12 minutes. You can also use a skillet on the stovetop over low heat, adding a splash of broth or lemon juice to keep it moist.

Avoid microwaving if possible, as it can make the shrimp rubbery and the breadcrumbs soggy.

Variations and Substitutions

This baked shrimp scampi recipe is endlessly adaptable to suit your tastes or dietary needs.

For a gluten-free version, simply use gluten-free panko or crushed rice crackers. They’ll still give you that satisfying crunch without the wheat.

Not a fan of white wine? You can leave it out entirely or substitute with chicken broth or even a splash of vegetable stock for depth. Just make sure to keep a balance of acidity with the lemon juice.

Want to make it a full meal? Scatter some cooked angel hair or linguine into the baking dish under the shrimp before topping with bread crumbs. The pasta will soak up all the delicious sauce as it bakes.

For a richer twist, stir a tablespoon of grated Parmesan into the bread crumb topping before baking. It melts into the crust and adds an irresistible umami boost.

And if you're looking to sneak in some veggies, thinly sliced zucchini or halved cherry tomatoes work beautifully baked right alongside the shrimp.

Don’t be afraid to make it your own — once you’ve mastered the base recipe, the possibilities are deliciously endless.

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