Baked Shrimp Scampi

by Tia Maria · Published August 22, 2018 · Updated March 24, 2021

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Once you try this delicious recipe, you’ll be making all the time. It’s inspired by a recipe by Ina Garten, but I changed up the ingredients a little. It’s easy to make and cooks in only 15 minutes. Serve as an appetizer with crust bread, or as a main dish with linguini. I would serve it with some Portuguese Vinho Verde of course. Enjoy!

Ingredients:

Shrimp marinade:

2 pounds medium or large shrimp (in the shell)

2 tablespoons Portuguese Vinho Verde or white wine

3 tablespoons olive oil

Salt and black pepper

1/4 teaspoon paprika

Crumb topping:

1 stick of butter (melted)

1 cup panko bread crumbs

4 cloves garlic (minced)

3 tablespoons fresh parsley (minced)

1/4 teaspoon crushed red pepper flakes

1 lemon (zested and juiced)

Lemon wedges for garnish

Preparation:
Preheat oven to 425 degrees F. Peel shrimp leaving the tail. Devein and butterfly the shrimp and place in a bowl with the wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper and paprika. Let marinade for about 5-10 minutes.

Meanwhile, make the topping:

Mix together the butter, garlic, parsley, lemon zest and juice, panko, 1/2 teaspoon salt and 1/4 teaspoons pepper in a small bowl.

In a baking dish, arrange the shrimp with tails facing up in a circular pattern. Pour the remaining marinade over shrimp. Top with the bread crumb mixture.

Bake for 12-15 minutes until golden brown. Place under broiler for a browned top. When ready to serve, garnish with lemon wedges.

Serve as an appetizer with crusty bread, or with pasta as a main dish.