Baked Shrimp Scampi With Bread Crumbs Recipe

There's something magical about the sizzling aroma of buttery garlic shrimp mingling with toasted bread crumbs as it bakes to golden perfection. This Baked Shrimp Scampi With Bread Crumbs delivers all the craveable flavors of the classic dish—zesty lemon, rich butter, and juicy shrimp—without needing to stand over a hot skillet.

I first made this version on a whim during the holidays when I needed a quick appetizer that looked impressive but took minimal effort. It was an instant hit—simple to prepare, yet elegant enough for company. Now, it’s a go-to favorite for weeknight dinners and weekend gatherings alike.

The best part? It takes just 10 minutes of prep and bakes in under 20, making it a total weeknight winner. Let’s dig into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Baked Shrimp Scampi With Bread Crumbs

Get ready to fall in love with this irresistible baked shrimp scampi. It’s buttery, garlicky, crispy on top, and bursting with lemony brightness—everything you want in a comforting seafood dish.

It’s incredibly easy to make. No stovetop juggling here—just toss everything in a baking dish and let the oven do the work. It’s a one-pan wonder that even beginner cooks can pull off without a hitch.

Quick enough for busy nights. From start to finish, this dish takes less than 30 minutes. Perfect when you need something fast but still crave-worthy.

Budget-friendly without skimping on flavor. Shrimp is often on sale and pantry staples like garlic, butter, and bread crumbs keep this recipe affordable.

Perfectly versatile. Serve it over pasta, rice, or with a crusty loaf of bread to soak up the garlicky sauce. You can even add veggies or tweak the flavors to suit your taste.

With all these perks, it’s easy to see why this baked shrimp scampi has earned a permanent spot in our meal rotation. Next, let’s talk ingredients and what makes each one shine.

Ingredients Notes

The beauty of this dish lies in its short list of flavorful ingredients, each one pulling its weight to create a rich, savory experience that’s both satisfying and light.

Shrimp are the star of the show. Look for large or extra-large raw shrimp, peeled and deveined, tails on or off depending on your preference. Fresh or frozen (thawed) both work beautifully—just be sure to pat them dry so they bake up juicy, not watery.

Garlic adds that signature scampi punch. You’ll want at least 4 cloves, finely minced, for a bold, fragrant base. If you’re a garlic lover like me, feel free to sneak in another clove or two—it really makes the flavor pop.

Butter and olive oil create the rich, silky sauce. I like using a mix of both: unsalted butter for its creamy richness, and extra virgin olive oil to balance it with fruity depth and a slightly lighter texture.

Lemon juice and zest brighten up the dish. Fresh lemon is a must here. The juice adds tang, while a touch of zest wakes up the entire pan with a citrusy lift that keeps things from feeling too heavy.

Bread crumbs give that golden, crispy topping that sets this recipe apart. I recommend using panko for extra crunch, mixed with a little melted butter and fresh parsley for flavor and color. It’s the perfect contrast to the tender shrimp underneath.

For equipment, all you need is a shallow baking dish, a mixing bowl, and a zester or fine grater. No fancy tools required!

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish is as easy as toss, top, and bake. Here's how to get that crispy-topped, buttery shrimp perfection.

Start by preheating your oven to 400°F and lightly greasing a baking dish. Arrange your cleaned, raw shrimp in a single layer. This ensures even cooking and allows the bread crumb topping to toast evenly.

In a small bowl, mix your melted butter, olive oil, garlic, lemon juice, zest, and a pinch of salt and pepper. Pour this fragrant mixture all over the shrimp, making sure each one gets a glossy coat. You’ll smell the garlic and lemon already working their magic.

Next, prepare your topping. Combine panko bread crumbs with a bit of melted butter, chopped fresh parsley, and a sprinkle of Parmesan cheese if you’d like a savory twist. Sprinkle this evenly over the shrimp, pressing it gently to help it stick.

Pop the dish into your preheated oven and bake for 12–15 minutes, or until the shrimp are pink and opaque, and the bread crumbs are golden brown. For an extra crispy finish, broil for the last 1-2 minutes—just keep a close eye so it doesn’t burn!

When it’s done, the shrimp should be juicy and tender, swimming in a garlicky, lemony butter sauce, with that crispy topping adding the perfect bite. Serve it immediately with lemon wedges and a sprinkle of extra parsley if you’re feeling fancy.

From prep to plate, this dish takes just about 25 minutes. It’s fast, foolproof, and utterly delicious every time.

Storage Options

If you have leftovers (which is rare in our house!), this baked shrimp scampi keeps surprisingly well.

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Because shrimp can overcook when reheated, it’s best eaten sooner rather than later.

To reheat, place the shrimp in a baking dish, cover loosely with foil, and warm in a 300°F oven for 10–12 minutes. You can also microwave it in 30-second bursts, though the bread crumbs may lose their crunch.

We don’t recommend freezing this dish, as the texture of the shrimp and topping tends to suffer after thawing. But with how quickly it disappears, freezing likely won’t be necessary.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. You can easily tweak it to match your preferences or what’s in your fridge.

Swap the protein. Not a shrimp fan? Try using scallops, chunks of firm white fish, or even cooked chicken breast for a totally different take.

Make it spicy. Add a pinch of red pepper flakes or a diced fresno chili to the butter mixture for a gentle heat that pairs beautifully with the citrus and garlic.

Add vegetables. Toss in halved cherry tomatoes, chopped asparagus, or thin slices of zucchini before baking for a built-in veggie boost.

Gluten-free option. Use gluten-free panko or crushed rice crackers for the topping. You’ll still get that signature crunch without the gluten.

Make it a meal. Serve the shrimp over linguine, creamy polenta, or even alongside roasted potatoes and a simple salad for a complete, satisfying dinner.

Feel free to play around with the herbs, spices, and add-ins. This recipe is forgiving, flexible, and totally open to personalization.

Want to make it tonight? I don’t blame you. With minimal prep, maximum flavor, and a whole lot of crispy-golden goodness, this Baked Shrimp Scampi With Bread Crumbs is the kind of recipe that turns a regular night into something a little more special.

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