Baked Shrimp Scampi

After a few posts about this recipe on the Nest boards recently, I decided for our shrimp dish this week (we eat shrimp 2-3 times a week), I would make this. It was, as mentioned, very easy to make. I think it took all of 30 mins from gathering the ingredients to putting it on the table!! I always love to find great meals that we can  enjoy on a busy night. Eating great doesn’t have to take all day!! I found this recipe on the Food Network Site .

I would cut back the amt of butter next time. It was way too much for our liking.

Sorry the picture is so bad, my camera died right away..BOO!



Ingredients-I halved the recipe for just the two of us. This recipes makes 6 servings. Included the original recipe.

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots–I omitted as I thought I had some on hand but did not!
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves–I omitted as we dont like rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.


2 Comments on “Baked Shrimp Scampi”

  1. Laure says:

    Looks delicious – I love shrimp scampi!

  2. Joelen says:

    My husband would definitely go crazy over this as he loves shrimp!!

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