Baked Shrimp Scampi With Bread Crumbs Recipe

There's something magical about the scent of garlicky, buttery shrimp bubbling away in the oven. This Baked Shrimp Scampi with Bread Crumbs takes everything you love about the classic dish—zesty lemon, fresh herbs, and juicy shrimp—and gives it a golden, crunchy topping that takes it to the next level.

I first tried this variation after craving shrimp scampi but wanting something I could throw in the oven and forget for a bit. With a few pantry staples and minimal prep, this baked version has become my go-to for date nights, dinner parties, and even those “what’s for dinner?” weeknights. It’s quick, elegant, and packed with flavor.

Once you try it, I promise this crispy-topped twist on shrimp scampi will earn a regular spot in your recipe rotation. Let’s dive into why this one’s a keeper.

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

If you love low-effort meals with high-reward flavor, this one’s for you. This Baked Shrimp Scampi with Bread Crumbs isn’t just impressive—it’s insanely simple.

First off, it’s a fast and fuss-free dinner. You only need about 10 minutes of hands-on prep, and the oven does the rest. No standing over the stove or worrying about overcooked shrimp.

It’s also a budget-friendly way to feel fancy. Shrimp might sound like a splurge, but buying frozen peeled shrimp keeps this meal under control. Plus, the rest of the ingredients are things you probably already have—like butter, garlic, and breadcrumbs.

Craving something versatile? This recipe is easy to customize. Toss in extra herbs, swap out the breadcrumbs for crushed crackers, or add a little white wine for even more depth. You can serve it over pasta, rice, or with crusty bread to soak up every drop of that buttery goodness.

And finally, it's a crowd-pleaser for all ages. The crispy topping appeals to kids, while the garlicky, lemony base has enough sophistication for the adults. Whether it’s a family dinner or a cozy dinner-for-two, this dish delivers.

Ready to see what goes into it? Let’s talk ingredients.

Ingredients Notes

This baked shrimp scampi comes together with just a handful of ingredients—but each one plays an important role in the final dish. Here's what you need and why it works.

Shrimp are the star of the show. I recommend using large or extra-large shrimp, peeled and deveined, with the tails removed for easier eating. Frozen shrimp work beautifully—just make sure they’re fully thawed and patted dry before baking to avoid excess moisture.

Butter is what gives this dish its signature richness. You'll want to use unsalted butter, so you can better control the salt level. When melted, it mingles with garlic and lemon juice to coat the shrimp in velvety goodness.

Garlic is essential here. Use fresh garlic, finely minced, for the best flavor. It gets sautéed briefly in the butter before everything goes into the oven, releasing its aroma and depth without becoming bitter.

The breadcrumbs create that irresistible crunchy topping. I prefer panko breadcrumbs because they’re lighter and crisp up beautifully. Mix them with a bit of olive oil and parsley to make a topping that turns golden and toasty in the oven.

Don’t skip the lemon juice and zest—they add brightness and cut through the richness. A little zest goes a long way in enhancing the freshness of the whole dish.

As for equipment, you’ll need an oven-safe baking dish—an 8x8 or similar size works well for about a pound of shrimp. A small skillet for melting the butter and blooming the garlic is helpful too.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish is straightforward, but a few small tips make a big difference. Here's how to bring it all together.

Start by preheating your oven to 400°F. While the oven heats, melt your butter in a small skillet over medium heat. Once it starts to foam, add the minced garlic and cook just until fragrant—about 30 seconds. Remove from heat immediately so the garlic doesn’t burn.

In a mixing bowl, toss your thawed and dried shrimp with the butter-garlic mixture. Add lemon juice, zest, a pinch of salt, and a sprinkle of red pepper flakes if you like a little heat. Arrange the shrimp in a single layer in your baking dish—this ensures even cooking.

Now for the topping. In a separate bowl, mix your panko breadcrumbs with olive oil, chopped parsley, and a pinch of salt. You want every crumb lightly coated so they toast up evenly. Sprinkle the breadcrumb mixture evenly over the shrimp.

Bake for about 12–15 minutes, depending on the size of your shrimp. You’ll know it’s done when the shrimp are pink, opaque, and curled into a loose C-shape, and the topping is golden brown. If the breadcrumbs aren’t as crisp as you'd like, switch to broil for the last 1–2 minutes—but keep a close eye on it.

When it’s done, take it out and let it sit for 2 minutes. The sauce will settle and thicken just slightly—perfect for scooping onto your plate with rice or pasta.

From start to finish, you’re looking at about 25 minutes total. Quick, easy, and oh-so-satisfying.

Storage Options

This dish is best enjoyed fresh, but if you have leftovers, they can be saved for another day.

Store any leftover shrimp and breadcrumbs in an airtight container in the refrigerator for up to 2 days. After that, the shrimp can start to get rubbery, and the breadcrumbs may lose their crunch.

To keep the topping from getting soggy, consider storing leftovers in a shallow container, so there's less moisture buildup on top.

When it comes time to reheat, the oven or toaster oven is your friend. Place the shrimp in an oven-safe dish and bake at 350°F for about 8–10 minutes, until heated through and the breadcrumbs are re-crisped. The microwave will work in a pinch, but you’ll lose the crunchy texture on top.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you’re working with different dietary needs or just want to shake things up, there’s plenty of room to play.

Want to make it gluten-free? Just swap the panko for gluten-free breadcrumbs. You can even use crushed rice crackers or gluten-free cornflakes for a similar texture.

If you don’t eat shrimp or want to switch it up, try scallops or chunks of firm white fish like cod or halibut. They bake beautifully and pair just as well with garlic and lemon.

To add even more depth of flavor, mix a tablespoon of dry white wine into the butter and garlic mixture before tossing with the shrimp. It adds a subtle acidity and elevates the whole dish.

Not a fan of parsley? Swap in fresh basil, chives, or even a bit of dill for a different herbal note that still complements the richness of the butter and shrimp.

You can also turn this into a complete one-dish meal by adding thin slices of zucchini or halved cherry tomatoes underneath the shrimp before baking. They'll roast and release their juices into the sauce, adding even more flavor.

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