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baked shrimp scampi recipe

Admittedly, this is not the best picture that I have ever taken, but I literally took it in the dark.  My apologies.  However, it was not a bad enough picture for me to not share it with you.  This is hands down the best shrimp scampi that I have ever had.  I have made this a few times before and I love it more every time.  It is scrumptious.  It is easy.  You can make it ahead of time.  And, it looks impressive.  See how fancy the tails look?  Your guests will ooh and ahh for sure.  It is also an excuse to consume large quantities of garlic butter soaked bread.  You cannot go wrong.

This recipe is an Ina recipe, so you know that it you follow it, it will work.  Her recipes are fool proof if you ask me.  I did make a change from the original however.  When Ina makes her garlic butter, she adds an egg yolk.  I chose not to add the egg yolk because I knew that I was not going to use the entire amount of butter, and I did not want to risk having undercooked egg on whatever I chose to use the butter for.  I have done it both ways and cannot tell a difference, so the choice is yours.

I made this for Christmas dinner a few years ago and it was so perfect for the holiday.  I am not a turkey-for-Christmas kind of girl.  I make something different every year and this year I wanted something easy and special at the same time.  I wanted to enjoy Christmas morning with my babies and not worry about having to make a big diner later in the day.  I made the butter the day before and I had all of the other parts of the dinner prepped and waiting for me.  Late in the afternoon, I marinaded my shrimp and then assembled it and kept it in the fridge until I was ready to bake it off.  I did one big casserole dish that day, but for this go around, I put the shrimp in individual dishes and everyone got their own.

baked shrimp scampi recipe

For the shrimp and marinade:

2 pounds peeled and deveined shrimp
3 Tablespoons olive oil
2 Tablespoons white wine
salt and pepper

For the garlic butter:

1 1/2 sticks room temperature butter
1/4 cup minced shallots
3 Tablespoons fresh minced parsley
1 teaspoon fresh minced rosemary
1/4 teaspoon red pepper flakes
1 teaspoon lemon zest
2 Tablespoons lemon juice
1 large egg yolk (I left this out)
2/3 cup panko crumbs

baked shrimp scampi recipePut all of the garlic butter ingredients except for the Panko crumbs in the food processor.  (You can also do it in a bowl and just mash with a fork, you know me, I am lazy.)

baked shrimp scampi recipeProcess the butter until smooth.  Transfer to a bowl.

baked shrimp scampi recipeMix in the panko crumbs.

baked shrimp scampi recipeThis is what it looks like all mixed together.

baked shrimp scampi recipeYou can take out a little bit of the butter before you add the panko to use for something else if you are not going to use the full 2 pounds of shrimp.  More on that in a minute.

baked shrimp scampi recipeI was only making dinner for 3 people so I only used a little over a pound and a quarter of shrimp.

baked shrimp scampi recipeThey were already peeled and cleaned so all I had to do was butterfly them so that they would sit all pretty like they do.  Just cut a small slit in the bottom of the shrimp and fan out the pieces a little so that it will stand up with its tail curled over like this.  I told you that it looks fancy!

baked shrimp scampi recipeMix together the olive oil, wine, and salt and pepper for the marinade.

baked shrimp scampi recipeLet them sit for a bit in the marinade.  Since there is no citrus in this marinade I think that you can get away with a few hours before you use them.  I let them sit in the fridge for about 2 hours before I assembled them and let them sit again for about another 2 hours.

baked shrimp scampi recipeArrange the shrimp in either a 14-inch gratin dish or in single serving dished like so.  Place the cut side down and let the tails curl over and arrange the shrimp in a circular shape.

baked shrimp scampi recipeCarefully spread the butter mixture over the top of the shrimp.  You may have to do a little tail rearranging.  Pour the remaining marinade over the shrimp.  At this point, I put them back in the fridge until I was ready to bake them off.  About 2 hours or so.

baked shrimp scampi recipeBake the shrimp in a 425 degree oven for about 10 to 12 minutes or until they are hot and bubbly and the shrimp have turned pink.  I wanted my butter mixture to get a little color so I put them under the broiler for a minute or so also.

baked shrimp scampi recipe

I cooked some pasta and tossed it in some of the leftover garlic butter, a glug (that is a technical term obviously) of white wine, and a few squeezes of lemon juice.  Gave it a good sprinkling of salt and pepper and served it on the side with some lemon wedges.  I also steamed some asparagus (which is divine dipped in the garlic butter after the shrimp are gone) and had some crusty bread to sop up the rest of the butter.  Not a light meal by any means, but a good one.  Thanks again Ina!

Baked Shrimp Scampi

Ingredients

  • For the shrimp and marinade:
  • 2 pounds peeled and deveined shrimp
  • 3 Tablespoons olive oil
  • 2 Tablespoons white wine
  • salt and pepper
  • For the garlic butter:
  • 1 1/2 sticks room temperature butter
  • 1/4 cup minced shallots
  • 3 Tablespoons fresh minced parsley
  • 1 teaspoon fresh minced rosemary
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 1 large egg yolk (I left this out)
  • 2/3 cup panko crumbs

Instructions

  1. Put all of the garlic butter ingredients except for the Panko crumbs in the food processor. (You can also do it in a bowl and just mash with a fork, you know me, I am lazy.)
  2. Process the butter until smooth. Transfer to a bowl.
  3. Mix in the panko crumbs.
  4. This is what it looks like all mixed together.
  5. You can take out a little bit of the butter before you add the panko to use for something else if you are not going to use the full 2 pounds of shrimp. More on that in a minute.
  6. I was only making dinner for 3 people so I only used a little over a pound and a quarter of shrimp.
  7. They were already peeled and cleaned so all I had to do was butterfly them so that they would sit all pretty like they do. Just cut a small slit in the bottom of the shrimp and fan out the pieces a little so that it will stand up with its tail curled over like this. I told you that it looks fancy!
  8. Mix together the olive oil, wine, and salt and pepper for the marinade.
  9. Let them sit for a bit in the marinade. Since there is no citrus in this marinade I think that you can get away with a few hours before you use them. I let them sit in the fridge for about 2 hours before I assembled them and let them sit again for about another 2 hours.
  10. Arrange the shrimp in either a 14-inch gratin dish or in single serving dished like so. Place the cut side down and let the tails curl over and arrange the shrimp in a circular shape.
  11. Carefully spread the butter mixture over the top of the shrimp. You may have to do a little tail rearranging. Pour the remaining marinade over the shrimp. At this point, I put them back in the fridge until I was ready to bake them off. About 2 hours or so.
  12. Bake the shrimp in a 425 degree oven for about 10 to 12 minutes or until they are hot and bubbly and the shrimp have turned pink. I wanted my butter mixture to get a little color so I put them under the broiler for a minute or so also.
  13. I cooked some pasta and tossed it in some of the leftover garlic butter, a glug (that is a technical term obviously) of white wine, and a few squeezes of lemon juice. Gave it a good sprinkling of salt and pepper and served it on the side with some lemon wedges. I also steamed some asparagus (which is divine dipped in the garlic butter after the shrimp are gone) and had some crusty bread to sop up the rest of the butter.
http://bakedbree.com/baked-shrimp-scampi

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19 Responses to Baked Shrimp Scampi

  1. Dangler says:

    Omg I cannot get this scampi out of my head! It was insane! I could (and would) eat it for breakfast, lunch & dinner each and every day!

  2. Melly says:

    This looks amazing, and easy enough to adapt for someone who lives and generally eats alone, like myself! Yum!

  3. corey grundel says:

    I agree with the Dangler. This could be one of the best meals I’ve ever had. Simply a divine dish and even better company!

  4. Kimmy says:

    Wow! I was looking for a recipe online and I stumbled on to your page, and I am so glad I did! I want to try all your recipes because they look absolutely delicious and beautiful. I couldn’t help but leave a comment even before I tried them out myself, but I will soon.

  5. I enjeyed a lot reading this site, is really good, i love seafood recipes and this one looks so good.

  6. lacey osborn says:

    where did you get your white single serving dishes?

  7. marci says:

    Thank you for your directions on prepping ingredients early! Was just what I was looking for with this particular amazing recipe!!

  8. carolyn says:

    Great site! Loved your idea of making the garlic butter the day before. Do you think it would work to prep the entire dish the day before and take it out of the fridge 1 hour before baking? I’m having a dinner party for 12 with many courses.
    Thanks!

    • bakedbree says:

      I would be afraid to do it a day ahead because the lemon might cook the shrimp, but a few hours would be just fine.

  9. Lara L says:

    Wow.; That garlic butter recipe is awesome. Might try this one, I’m inspired now! Love the presentation. Great post.

  10. […] Baked Shrimp Scampi Van’s Natural Foods […]

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