Shrimp Scampi Bake – Buttery, Garlicky, and Bursting with Lemon Flavor!
This shrimp scampi bake brings all the zesty, buttery goodness of the classic dish straight from the oven. Perfect for quick dinners, special nights, or even serving a crowd—juicy shrimp nestled in garlic-lemon butter with a golden breadcrumb topping.
Ingredients:
- 500g (1 lb) large shrimp, peeled and deveined
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 4 garlic cloves, minced
- Juice and zest of 1 lemon
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup dry white wine or chicken broth
- 1/3 cup breadcrumbs (Panko preferred)
- 2 tbsp chopped parsley
- Grated Parmesan for topping (optional)
- Lemon wedges for serving
structions:
Preheat oven to 200°C (400°F). Lightly grease a baking dish.
In a mixing bowl, combine melted butter, olive oil, garlic, lemon juice and zest, red pepper flakes, salt, pepper, and wine or broth.
Add the shrimp and toss until fully coated. Spread the shrimp evenly in the baking dish in a single layer.
Sprinkle breadcrumbs over the top. Add Parmesan if using.
Bake for 10–12 minutes, or until shrimp are pink and opaque, and breadcrumbs are golden.
Remove from oven, sprinkle with fresh parsley, and serve hot with lemon wedges.
Tips:
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- Don’t overbake the shrimp—they cook fast!
- Add cherry tomatoes or chopped spinach for variation.
FAQs:
Q: Can I use frozen shrimp?
A: Yes, just thaw and pat dry before using.
Q: What’s a good substitute for wine?
A: Chicken broth or even a splash of lemon juice works well.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.
