Let’s face it, weeknights are chaos, but that doesn’t mean dinner has to be boring! If I’m craving something that tastes incredibly fancy but takes practically no effort, I always turn to seafood. And nothing, I mean *nothing*, beats my personal go-to: the ultimate, melt-in-your-mouth **Baked Shrimp Scampi**.
This isn’t some long, complicated stovetop dance. We are baking this beauty, which means the oven does all the heavy lifting while you set the table or pour yourself a glass of wine. I love this recipe because it comes together faster than ordering takeout, and the shrimp come out plump and dripping in that garlicky, bright sauce. Trust me, this super simple preparation is going to be your new Tuesday night superhero!
Why This Baked Shrimp Scampi Recipe Works So Well
Honestly, this recipe is an absolute dream when you realize how fast it is. I tell everyone that if you can melt butter, you can nail this. It’s pure weeknight magic!
- The speed! We’re looking at maybe 10 minutes prep if you’re moving at a reasonable pace.
- It tastes like you spent way more time fussing than you actually did.
- You feel great serving it—it looks vibrant and tastes fresh! For more quick seafood ideas, check out my guide to other great shrimp meals here.
Quick Prep Time for Your Baked Shrimp Scampi
Prep time is only ten minutes, which is astounding for something this flavorful. Most of that time is just mincing four cloves of garlic. We skip marinating time completely, which is the hallmark of a great quick recipe for **Baked Shrimp Scampi**.
Minimal Cleanup with This Baked Shrimp Scampi
This is my favorite part, truly. Forget scrubbing pans! You use one tiny saucepan to get that sauce simmering, and then everything goes right into that one baking dish. Less time cleaning means more time enjoying that gorgeous, golden sauce.
Gathering Ingredients for Perfect Baked Shrimp Scampi
You know I’m all about keeping things simple, but you can’t cheat on flavor, especially with something as delicate as shrimp. The secret to amazing **Baked Shrimp Scampi** isn’t complex cooking; it’s using ingredients that taste exactly as they should. I always tell folks to splurge slightly on the fresh stuff here—it makes all the difference when the cook time is this short!
If your garlic smells like pungent paste from a jar, stop right there! Fresh garlic is non-negotiable here; its sweetness when heated is crucial. Also, make sure those shrimp are ready to go; I buy mine peeled and deveined, but if yours aren’t, just set aside the 10 minutes to deal with that first. For more flavor inspiration, especially around that garlic-butter profile, you should check out my garlic butter lobster bites recipe!
Key Components for Your Baked Shrimp Scampi
So, here is what you actually need waiting on your counter. We’re keeping it tight and focused! You’ll gather one pound of large shrimp, peeled and deveined, four tablespoons of unsalted butter, and four cloves of garlic that you’ve minced up nice and fine. Don’t forget a quarter cup of dry white wine or, if you’re skipping the booze, chicken broth instead. We need two tablespoons of fresh lemon juice, just a scant quarter teaspoon of red pepper flakes for a little warmth, and naturally, salt and black pepper to taste. Finally, have two tablespoons of fresh parsley, chopped, ready for that bright green finish, and if you like a little crunch—which, let’s be honest, I always do—grab a quarter cup of breadcrumbs!
Essential Equipment for Making Baked Shrimp Scampi
Okay, since this **Baked Shrimp Scampi** recipe is designed to be incredibly fast, we can’t waste time digging through drawers looking for gadgets. Organization is key when you only have 20 minutes total! You don’t need fancy electric mixers or complicated trays for this one, thank goodness.
First thing you absolutely must have is a decent-sized baking dish. I usually use an 8×8 inch glass dish, but something similar works great—just big enough to lay your shrimp out in a single layer without them piling on top of each other. If they overlap too much, they steam instead of bake beautifully, and we absolutely cannot have that!
Next, you’ll need a very small saucepan for melting the butter and warming up that incredible garlic sauce. Keep the heat low! We aren’t deep-frying anything here, just gently awakening that garlic aroma.
Finally, grab your measuring cups and spoons. Because we are dealing with strong flavors like lemon and garlic, precision matters in this sauce. And of course, have your sharpest knife and cutting board ready for that fresh parsley garnish!
Step-by-Step Instructions for Amazing Baked Shrimp Scampi
This is where the magic happens, and I promise, it’s so fast you’ll wonder if you did something wrong—you haven’t! This entire process moves quickly from prep to table. Remember, shrimp cook up fast, so we always want our oven ready and our sauce simmering before the shrimp even hit the pan. For more ideas on quick, flavorful shrimp finishes, check out my guide on garlic herb grilled shrimp!
Preheating and Sauce Preparation for Baked Shrimp Scampi
First things first: Get that oven roaring hot to 400°F (that’s 200°C). While it heats, gently grease your baking dish. Now for the flavor base! Melt four tablespoons of butter over medium heat in a tiny saucepan. Toss in your minced garlic. And here’s the crucial bit for delicious **Baked Shrimp Scampi**: cook that garlic for just one minute. You want it fragrant, that’s it! If it starts to brown, it turns bitter, and we can’t have that. Once it smells lovely, swirl in your white wine (or broth), the lemon juice, and those chili flakes. Let that mixture come to a gentle simmer, then kill the heat.
Assembling and Baking Your Baked Shrimp Scampi
Time to assemble! Lay your shrimp out in that prepared baking dish; they need to be in a single layer so they cook evenly. Pour that warm, glorious garlic butter sauce all over them. Add a generous sprinkle of salt and pepper—don’t be shy! If you’re doing the crunchy topping thing, sprinkle those breadcrumbs on top now. Slide the whole dish into that preheated 400°F oven. Seriously, watch the time closely! Bake them for just 10 to 12 minutes. That’s the sweet spot! Pull them out the second they turn perfectly pink and curl up. Overcooking shrimp by even two minutes turns them chewy. We want tender, bouncy shrimp, you hear?
Tips for Success with Your Baked Shrimp Scampi
Even though this **Baked Shrimp Scampi** is simple, a couple of tricks will take it over the top from good to utterly unforgettable. My number one rule, and this applies to almost all quick seafood dishes, is don’t walk away from the oven! Shrimp go from perfect to tough in the blink of an eye.
If you’re worried about alcohol, swapping the white wine for chicken broth is totally fine. It keeps the sauce bright, just without the depth the wine adds. Also, if you’re looking for an even more intense, deep flavor profile, you can try roasting the garlic slightly before you melt the butter for the sauce—it’s amazing! For another take on that rich garlic-butter combination, you have to see my recipe for irresistible roasted garlic butter shrimp!
Make sure you use large shrimp. Smaller ones will disappear in the sauce and cook too fast. We want a satisfying bite!
Serving Suggestions for Baked Shrimp Scampi
Okay, the shrimp are glistening, the sauce is bubbling, and your whole kitchen smells like heaven. Now what? You can’t just eat this straight out of the baking dish (though, trust me, I’ve been tempted!). The main event here is that ridiculously flavorful garlic butter sauce, and you absolutely cannot let any of that go to waste.
My non-negotiable pairing for **Baked Shrimp Scampi** is always crusty bread. I mean a big, sturdy loaf—something that can really stand up to soaking up every last drop of that lemon-garlic goodness. Seriously, forget forks for a second; just dip away! If you need a dedicated, over-the-top carb companion, you have to try making my garlic breadsticks; they are perfect for wiping the dish clean. You can find the recipe here.
If you need to stretch this into a full meal because you have hungry teenagers (I do!), pairing it with pasta is the obvious choice. Linguine or angel hair works perfectly; just toss the cooked pasta right into the baking dish with the shrimp and sauce before serving. It instantly turns into a traditional scampi!
For something lighter, a simple side salad with a bright vinaigrette cuts through the richness of the butter beautifully. Or, if you are feeling extra focused on green vegetables, some quick-steamed asparagus tossed with a little salt and pepper is divine alongside this dish.
Storing and Reheating Leftover Baked Shrimp Scampi
Now, let’s be real—this **Baked Shrimp Scampi** is so good that I usually don’t have leftovers. But if you somehow manage to save some, we need to talk about how to handle it correctly. We want to keep that shrimp tender, and that means handling leftovers with extreme care. Never, ever let cooked shrimp just sit around at room temperature; food safety first, always!
The best way to store these beauties is to transfer them into a clean, air-tight container. Try not to just shove the whole baking dish in the fridge, because that leaves too much air around the food. Once they are sealed up nice and tight, they should be fine in the refrigerator for about two to three days, tops. Anything longer than that, and I toss it—shrimp is just too delicate.
Reheating is the tricky part because shrimp hate high heat after they’ve already been cooked once. If you try to microwave them, they will turn into little rubber balls, and nobody wants that after all this hard work!
My best trick for reheating leftover **Baked Shrimp Scampi** is gentle, gentle heat. You can add the leftovers back to a sauté pan over very low heat with just a splash of fresh lemon juice or broth—maybe a teaspoon—to help steam them slightly while the butter melts back. Stir only once or twice, just until they are warm throughout. Pull them the second they feel warm to the touch. If you absolutely must use the microwave, use 50% power in 15-second bursts, but honestly, the stovetop method preserves that tender texture so much better!
Frequently Asked Questions About Baked Shrimp Scampi
I get so many questions about this dish because everyone wants perfection, and honestly, it’s super easy to tweak! People often wonder about ingredients, which is smart, because substitutions can change the outcome fast. Don’t worry; I’ve got answers to the most common concerns about making the very best **Baked Shrimp Scampi**!
For any other saucy seafood needs, especially if you’re thinking of making this a big dinner, I have a fantastic shrimp pasta recipe that uses a similar sauce profile!
Can I use frozen shrimp for this Baked Shrimp Scampi?
Yes, you definitely can use frozen shrimp, and I do it all the time when I forget to buy fresh earlier in the week! You just have to thaw them properly. Don’t just let them sit in a bowl of water—that makes them watery. The best way is to put the frozen shrimp in a colander in the sink and run very cold water over them for about 10 minutes, tossing them around until they feel pliable. Pat them completely dry before adding them to the dish. If they are wet, they steam instead of baking, which ruins that lovely crust!
How do I make the garlic butter sauce thicker for my Baked Shrimp Scampi?
The sauce is supposed to be relatively thin because you want it to coat the shrimp and soak up whatever you dip into it, like bread! But if you really prefer a thicker coating, you have two easy options. First, you can simmer the sauce on the stovetop for an extra 3 to 4 minutes before pouring it over the shrimp; this just cooks off a little liquid. If you’re worried about overcooking the shrimp, you can mix just one teaspoon of cornstarch with two teaspoons of cold water to make a slurry. Whisk that into the simmering sauce right before you pull it off the heat. It thickens up instantly!
Estimated Nutritional Information for Baked Shrimp Scampi
Now, I know some of you are tracking macros or just curious about what’s in this gorgeous dinner, so I pulled the numbers straight from my initial recipe planning. The great thing about **Baked Shrimp Scampi** is that it’s naturally pretty light, especially if you skip those optional breadcrumbs!
Keep in mind these figures are educated guesses based on typical ingredient weights, so they aren’t going to match your specific brand of shrimp or butter exactly. This is just a general guide!
- Serving Size is listed as 1/2 of the recipe, which is a good hearty portion!
- Calories generally land right around 350 per serving. That’s fantastic for a whole dinner!
- Protein is the star here, coming in strong at about 35 grams. Hello, muscle building!
- Fat content is around 20 grams total, with 12 of those being saturated fat from the butter.
- Carbohydrates are super low, only about 5 grams, and fiber is minimal at 1 gram.
Remember, if you’re skipping the breadcrumbs and serving it with plain steamed veggies instead of crusty bread for dipping, your numbers will shift even lower, which just proves how adaptable this shrimp recipe is for different diets!
Share Your Experience Making Baked Shrimp Scampi
Well, that’s it! We’ve gone from raw shrimp to a dazzling garlic butter masterpiece in under 25 minutes. I really hope you tried this easy recipe for **Baked Shrimp Scampi** and loved every single bite swimming in that sauce.
The best part of cooking for me is hearing what you all think! Did you use the wine or the broth? Did you cave and use extra breadcrumbs for dipping? I want to know everything! Don’t be shy; jump down into the comments right now and tell me how it went.
If you took a picture of that beautiful, bubbly baked dish—and I really hope you did—please share it on social media and tag me! Seeing your kitchen successes truly makes my day. We’ve created a super fast, incredibly delicious dinner here, and sharing the joy is the final, most important step in any great recipe!
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Baked Shrimp Scampi
- Total Time: 22 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple recipe for baking shrimp in a garlic butter sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Stir in the white wine (or broth), lemon juice, and red pepper flakes. Bring the mixture to a simmer.
- Place the shrimp in the prepared baking dish in a single layer.
- Pour the garlic butter sauce evenly over the shrimp. Season with salt and pepper.
- If using, sprinkle breadcrumbs over the top.
- Bake for 10 to 12 minutes, or until the shrimp are pink and cooked through.
- Garnish with fresh parsley before serving.
Notes
- Serve immediately with crusty bread to soak up the sauce.
- You can substitute chicken broth for white wine if you prefer not to use alcohol.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 250
Keywords: shrimp scampi, baked shrimp, garlic butter shrimp, easy seafood, quick dinner