Baked Shrimp Scampi With Bread Crumbs Recipe

There's nothing quite like the sizzling aroma of baked shrimp scampi emerging from the oven—garlicky, buttery, and golden-topped with crisp bread crumbs. This version skips the stovetop juggling and instead lets your oven do all the work, producing tender shrimp in a rich lemon-garlic butter sauce with a perfectly toasted crunch on top.

this Recipe

I first made this recipe when I needed a quick dinner that felt a little special—something elegant but low-effort. Now, it’s my go-to when guests drop in or when I just want a taste of something indulgent without the cleanup. It’s quick, comforting, and absolutely irresistible.

Let’s dive into what makes this dish a weeknight (or weekend) superstar.

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

Get ready to meet your new favorite seafood dinner. This baked shrimp scampi isn't just a breeze to make—it’s packed with flavor, crunch, and charm.

First off, it’s wonderfully easy. You don’t need to stand over a hot stove or fiddle with a sauce pan. Just prep the ingredients, layer everything into a baking dish, and let the oven work its magic. It’s the kind of dinner you can have ready in under 30 minutes.

It’s also surprisingly budget-friendly. Shrimp often feels like a splurge, but using frozen shrimp and pantry staples like garlic, butter, lemon, and bread crumbs keeps the cost low while still delivering restaurant-quality flavor.

This recipe is incredibly family-friendly, too. Even picky eaters who shy away from seafood tend to devour this dish thanks to its crispy topping and buttery sauce. Serve it over pasta, rice, or even with crusty bread to soak up the juices—everyone’s happy.

And finally, it’s wonderfully versatile. You can adjust the seasonings, swap in different herbs, or even add a splash of white wine to the sauce. It’s an ideal canvas for creativity.

Ready to see what goes into this crowd-pleaser?

Ingredients Notes

What makes this dish truly shine is its short list of simple, fresh ingredients that work together to create big flavor. Each one has a role to play in building the perfect bite.

The star here is, of course, the shrimp. I like to use large or jumbo shrimp, peeled and deveined, tails off for easy eating. You can use fresh or frozen—just make sure they’re completely thawed and patted dry so they roast instead of steam.

Next up is garlic, and lots of it. Freshly minced garlic infuses the butter sauce with that signature scampi flavor. Don’t skimp here—garlic is key to making this dish pop.

Lemon juice and zest bring brightness and balance to the richness of the butter. A squeeze of fresh lemon over the finished dish lifts all the flavors and adds that zesty, clean finish we all love in seafood dishes.

Let’s talk about the bread crumbs. I recommend using panko for the topping—they toast beautifully and create a light, crispy contrast to the tender shrimp. Tossing them with a bit of melted butter and parsley before baking adds flavor and helps them brown evenly.

Finally, you’ll need plenty of butter. It’s the base of the scampi sauce and gives the dish its luscious, rich texture. If you’re feeling a little indulgent, use a good-quality unsalted butter. And don’t forget a pinch of crushed red pepper flakes if you want a little heat.

No special equipment is required here—just a medium baking dish and a small bowl to mix your topping. A microplane is handy for zesting your lemon, but not essential.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making baked shrimp scampi is so straightforward, it almost feels like cheating. Here’s how it all comes together for a perfect dinner with minimal fuss.

Start by preheating your oven to 400°F. While it heats up, pat your shrimp dry with paper towels and arrange them in a single layer in a lightly greased baking dish. Try not to overlap them too much—you want each one to soak up that buttery sauce.

In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon zest, lemon juice, a pinch of salt, black pepper, and red pepper flakes if using. Pour this buttery mixture evenly over the shrimp, making sure each one gets coated.

Next, prepare your topping. In a separate bowl, mix panko bread crumbs with a tablespoon or two of melted butter and a bit of chopped fresh parsley. This mixture goes right on top of the shrimp, forming that beautiful crunchy layer once baked.

Pop the dish into your preheated oven and bake for about 12-15 minutes, depending on the size of your shrimp. You’ll know it’s done when the shrimp are opaque and pink, and the bread crumbs are golden brown. If needed, you can switch to broil for the last minute to get that extra crispy finish—just watch it closely!

Once out of the oven, let the dish rest for a minute or two before serving. This gives the sauce a chance to settle and intensify in flavor. Serve it hot with your favorite side—pasta, rice, or crusty bread are all perfect pairings.

From prep to plate, the whole process takes under 30 minutes, making it ideal for both quick weeknight dinners and casual entertaining.

Storage Options

If you happen to have leftovers (though we rarely do!), storing your baked shrimp scampi is easy and safe.

Place any leftover shrimp and sauce in an airtight container and refrigerate within two hours of baking. It will keep well for up to 2 days. Since shrimp can become rubbery if overcooked, it’s best to enjoy this dish sooner rather than later.

To reheat, transfer the shrimp and sauce to an oven-safe dish, cover loosely with foil, and warm at 300°F for about 10 minutes, just until heated through. Avoid microwaving, as it can dry out the shrimp and make the bread crumbs soggy.

While freezing is technically possible, the texture of the shrimp and bread crumbs won’t hold up well after thawing. For best results, enjoy this dish fresh or within a day or two of baking.

Variations and Substitutions

One of the best things about this baked shrimp scampi is how flexible it is. Whether you’re accommodating dietary needs or working with what you have in the pantry, there’s plenty of room to customize.

If you don’t have panko, you can substitute regular bread crumbs or even crushed Ritz crackers for a richer topping. They’ll still provide that golden crunch, though the texture will be slightly different.

For a dairy-free version, swap the butter for a high-quality plant-based alternative. You’ll still get that velvety richness without the dairy.

Prefer a lighter option? Use a mix of olive oil and just a bit of butter to cut down on richness. You can also add a splash of dry white wine to the garlic-lemon butter mixture for extra depth.

Not a fan of spice? Just skip the red pepper flakes. Or if you like more heat, throw in a pinch of cayenne or a diced chili for a little extra kick.

And if you want to stretch the dish a bit further, stir in some cooked pasta right after baking and toss it all together in the buttery sauce. The pasta will soak up every last drop of flavor.

Don’t be afraid to experiment and make it your own—once you have the basics down, the possibilities are endless.

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