If you love shrimp and you love easy, this is the recipe for you! It really couldn’t get any simpler to make delicious baked shrimp scampi that will make the shrimp-lover in you very happy.
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Baked shrimp scampi is a super easy recipe! Arrange shrimp in a baking dish and top with a buttery herb mixture. Place in oven for a few minutes and enjoy a hot and bubbly, perfectly cooked dish elegant for your next dinner party or holiday meal.
Preparing shrimp scampi
Mince shallots or substitute onions as I did this time.
Mince fresh parsley.
Finely chop fresh rosemary.
Zest lemon.
Peel, devein, and butterfly the shrimp, leaving the tails on.Separate egg.
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.
Separate egg.
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.
This is how the butter mixture looks when combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the butterflied shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade from the bow over the shrimp. Spread the butter mixture evenly over the shrimp.
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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.
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Easy Baked Shrimp Scampi
source 2008, Barefoot Contessa Back to Basics pages 128-129
INGREDIENTS
- 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
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 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
DIRECTIONS
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.
To serve with Baked Shrimp Scampi, you might also like…
Haricot Verts Français
and for dessert, an easy no-bake
Raspberry and pistachio Cheesecake Parfait
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Can this be made with boneless chicken breast
Hello JeanMarie,
I was thinking about your thoughts on substituting chicken chunks for the shrimp in this recipe and I guess it would work. It would probably take a little longer to cook the chicken especially if the chunks are larger than the shrimp. I’d love to hear back if you decide to give your idea a try!
Kindly, Lorraine
Oh yum. I love shrimp scampi. I read your title and I had to laugh because I read easy baked and thought of an easy bake oven…lol