Baked Shrimp Scampi With Bread Crumbs Recipe

There's something truly irresistible about the sizzling, garlicky aroma of Baked Shrimp Scampi With Bread Crumbs wafting through a warm kitchen. Juicy shrimp bathed in butter, lemon, and white wine, then topped with golden, crispy bread crumbs—it’s comfort food with a coastal flair.

I first made this dish on a chilly Friday evening when I was craving something fancy without the fuss. It’s now my go-to recipe when I want to impress dinner guests or whip up something fast and satisfying for my family. Ready in under 30 minutes and loaded with flavor, this recipe hits all the right notes.

Let’s dive into why this baked shrimp scampi deserves a permanent spot in your dinner rotation.

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

Get ready to fall head over heels for a seafood dish that checks every box: flavor-packed, foolproof, and weeknight-friendly. Baked Shrimp Scampi With Bread Crumbs brings a restaurant-quality dish straight to your dinner table—with almost no effort.

It’s lightning-fast. From prep to plate, this dish takes less than 30 minutes. No need to stand over the stove stirring; just assemble, bake, and serve. It’s a busy cook’s dream come true.

It’s loaded with flavor. Think garlic, lemon, white wine, and butter—classic scampi flavors—elevated by a crunchy, herbed breadcrumb topping that gets beautifully golden in the oven.

It’s elegant, but easy. Whether you’re hosting a dinner party or just want something special on a Tuesday, this dish delivers upscale vibes without requiring culinary school credentials.

It’s adaptable. Serve it solo, over pasta, or with a crusty loaf of bread to soak up the sauce. You can even tweak it with different herbs or proteins depending on what you have in your fridge.

Whether you're feeding your family or treating yourself, this dish is sure to become a favorite.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient contributes bold, bright, or buttery flavors that come together in perfect harmony.

Shrimp are the star here. I recommend using large or jumbo shrimp, peeled and deveined, with tails on for presentation. Fresh or frozen (and thawed) both work well. Just make sure they're patted dry so they roast, not steam.

Garlic infuses the dish with that signature scampi flavor. Use freshly minced garlic for the best aroma and punch. Avoid garlic powder here—it just won’t give the same savory depth.

White wine and lemon juice create the base of the scampi sauce. A dry white like Sauvignon Blanc or Pinot Grigio works beautifully. The acidity cuts through the richness and keeps the dish bright and lively. No wine? Use a splash of chicken broth and extra lemon juice as a substitute.

Butter and olive oil add richness and help the shrimp roast evenly. The butter also mixes with the garlic and wine to create that luscious, spoon-worthy sauce.

Bread crumbs are what take this version over the top. I love using panko for maximum crunch, mixed with grated Parmesan, parsley, and a touch of olive oil. It bakes into a golden crust that soaks up the scampi sauce while staying crispy on top.

You won’t need any fancy tools—just a baking dish, mixing bowl, and a zester or microplane for the lemon. Simple, easy, and minimal cleanup.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish couldn’t be easier, and the oven does most of the work. Here’s how it all comes together.

Start by preheating your oven to 400°F. While it heats, prepare your shrimp. Arrange them in a single layer in a shallow baking dish or oven-safe skillet. Try to nestle them close together without overlapping too much—this helps keep the sauce flavorful and the topping evenly distributed.

In a small saucepan or skillet, melt your butter with the olive oil over medium heat. Add the garlic and sauté for about a minute, just until fragrant—don't let it brown. Stir in the white wine and lemon juice, then simmer for 2–3 minutes to reduce slightly and blend the flavors.

Pour this buttery mixture evenly over the shrimp in the baking dish, making sure each one gets a good coating. Add a few pinches of salt and freshly ground black pepper to season.

Now, it’s time for the topping. In a bowl, mix together the panko bread crumbs, grated Parmesan cheese, chopped parsley, and a drizzle of olive oil. Sprinkle this mixture generously over the shrimp, pressing down slightly so it forms an even layer.

Slide the dish into the oven and bake for about 12–14 minutes, or until the shrimp are opaque and the topping is golden brown. If you want a little extra crunch, pop it under the broiler for 1–2 minutes at the end—just keep a close eye on it.

Once baked, the shrimp should be tender and juicy, with a bubbling sauce underneath and a crispy, irresistible crust on top. Serve immediately while it’s piping hot and fragrant.

Storage Options

This dish is best enjoyed fresh from the oven, but leftovers can definitely be saved.

If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. The topping may soften a bit, but the flavor will still be on point.

To reheat, place the shrimp in an oven-safe dish and warm in a 350°F oven for about 10 minutes. For best texture, avoid the microwave—it tends to overcook the shrimp and makes the topping soggy.

You can also prep parts of this dish ahead. Make the breadcrumb topping a day in advance and store it in the fridge. You can also clean and arrange the shrimp ahead of time, so all you have to do is assemble and bake.

Variations and Substitutions

One of the best parts about this baked shrimp scampi recipe is how easy it is to customize to your taste—or to whatever you have on hand.

For a spicy twist, add a pinch of red pepper flakes to the garlic butter mixture. It adds just enough heat to balance the rich sauce.

If you don’t have white wine, a splash of chicken broth or seafood stock works beautifully. Add a little extra lemon juice to brighten it up.

Want to make it heartier? Serve it over angel hair pasta or spaghetti, and spoon the buttery scampi sauce over the top. You could even add a handful of halved cherry tomatoes or baby spinach for a veggie boost.

No shrimp? This method works with scallops or chunks of firm white fish like cod or halibut. Just adjust the bake time slightly depending on the size and thickness of the seafood.

To make it gluten-free, use gluten-free panko crumbs or crushed rice crackers. The texture is still fantastic, and no one will miss the gluten.

The key is to experiment and have fun—this recipe is forgiving, flavorful, and easy to adapt to your preferences.

Ready to wow your family (or yourself) with a fast, flavor-packed seafood dinner? This Baked Shrimp Scampi With Bread Crumbs is everything you love about scampi—just made easier, crispier, and even more crave-worthy.

Print