Baked Shrimp Scampi

A Kendall Oberto Recipe

Baked Shrimp Scampi

This is recipe that is a derivative of the Shrimp Scampi Ina Garten recipe.


  • 2 lbs shrimp in the shell (12-15 per pound)
  • 3 tbsp good olive oil
  • 2 tbsp dry white wine
  • salt
  • pepper
  • 12 tbsp unsalted butter (1 1/2 sticks) at room temperature
  • 4 tsp minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tbsp minced parsley leaves
  • 1 tsp minced fresh rosemary leaves
  • 1/4 tsp crushed red pepper
  • 1 tsp zested lemon
  • 2 tbsp fresh lemon juice
  • 1 large egg yolk
  • 1 cup panko (japanese dried bread crumbs)
  • lemon wedges for serving


  • Preheat the oven to 425°
    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.


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