Shrimp Scampi

Sweet and tender shrimp is baked with garlic, lemon and herbs. Finished off with a crunchy panko topping this is an impressive appetizer for your next party.

Shrimp Scampi

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Total Time: 20 minutes
Servings: 8


  • 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


  • 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.


Recipe from Barefoot Contessa, Ina Garten
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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