Baked Shrimp Scampi With Bread Crumbs Recipe

There’s something magical about the aroma of garlic, lemon, and butter mingling in a bubbling casserole of tender shrimp. This Baked Shrimp Scampi With Bread Crumbs is everything you crave in a seafood dinner—crisp, golden topping, juicy shrimp, and a bright, buttery sauce that begs for a crusty piece of bread to soak it all up.

this Recipe

I first discovered this version of shrimp scampi when looking for a dish that felt fancy without the fuss. It's since become my go-to for dinner parties, weeknight indulgences, and everything in between. Simple, elegant, and absolutely packed with flavor.

Whether you're cooking for two or serving up a crowd, this dish is always a hit. Let’s dive into why you’ll love it as much as I do.

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

Get ready to meet your new favorite seafood recipe. This Baked Shrimp Scampi With Bread Crumbs offers the classic flavors of the Italian-American favorite, but with an oven-baked twist that makes it even easier to prepare.

It’s wonderfully quick and easy. In just about 30 minutes start to finish, you’ll have a dish that looks and tastes restaurant-worthy. No standing over the stove required—just mix, bake, and enjoy.

It’s perfect for entertaining. The golden breadcrumb topping gives it an impressive look, but the simplicity of the prep means you can spend more time with your guests. Just assemble everything ahead and pop it in the oven when ready.

It's family-friendly and approachable. Even those who aren't big seafood fans tend to go back for seconds thanks to the buttery, garlicky flavor and satisfying texture of the crispy topping.

Budget-friendly and adaptable. While shrimp feels like a splurge, you can use frozen shrimp and pantry staples like breadcrumbs, butter, and garlic to keep costs down without sacrificing flavor.

Once you make this once, you’ll be looking for excuses to make it again. Next, let’s talk about the ingredients that bring this dish to life.

Ingredients Notes

The charm of this recipe is how it turns a handful of familiar ingredients into something truly special. Let’s take a closer look at what you’ll need and how each component contributes to the final dish.

Shrimp are the star here. I recommend using large or extra-large peeled and deveined shrimp—they hold up well to baking and stay plump and juicy. You can use fresh if available, but high-quality frozen shrimp (thawed and patted dry) work beautifully and are often more affordable.

Garlic infuses the entire dish with bold, savory flavor. I use freshly minced garlic—about 4 cloves—for maximum impact. Don’t skimp here; it's the aromatic backbone of classic scampi.

Butter and olive oil provide richness and balance. I use unsalted butter so I can control the seasoning, paired with extra virgin olive oil for its fruity depth. The combination helps create a luscious base that coats the shrimp and helps the breadcrumbs crisp up perfectly.

Lemon juice and zest add brightness and cut through the richness. I highly recommend using fresh lemon juice, and don’t forget to zest it first—the zest adds a subtle citrus aroma that really elevates the dish.

Bread crumbs are what set this baked version apart. I prefer panko bread crumbs for their light, airy crunch, but traditional fine breadcrumbs will work in a pinch. Tossed with garlic, parsley, and a little olive oil, they form a beautifully golden, flavorful crust.

You don’t need any fancy tools to make this dish—just a good baking dish, a mixing bowl, and a microplane for zesting the lemon. A garlic press or small knife also comes in handy.

How To Make This Baked Shrimp Scampi With Bread Crumbs

Making this dish is easier than you might think, and the results are always impressive. Here’s how it all comes together.

Start by preheating your oven to 400°F. While the oven heats, prep your shrimp by rinsing and patting them dry with paper towels. This helps them bake up nice and juicy instead of steaming in excess moisture.

In a large mixing bowl, combine your shrimp with melted butter, olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Toss everything together until the shrimp are evenly coated. Transfer them to a lightly greased baking dish, arranging them in a single layer.

Now for the topping: in a separate bowl, mix the panko breadcrumbs with chopped fresh parsley, a bit more olive oil, and a pinch of salt. You want the crumbs to be lightly moistened so they toast up beautifully in the oven without becoming greasy.

Sprinkle the breadcrumb mixture evenly over the shrimp, making sure to cover as much surface area as possible. Don’t press the topping down—keeping it light allows it to crisp up more effectively.

Bake the dish in the center of the oven for 12–15 minutes, or until the shrimp are opaque and the topping is golden brown. Keep an eye on it in the final few minutes to avoid overcooking the shrimp or burning the topping.

Once out of the oven, give it a quick garnish with extra parsley and a squeeze of fresh lemon juice for brightness. Total time? Less than 30 minutes. What you get is a dish that looks fancy, tastes amazing, and couldn’t be easier to pull off.

Storage Options

Leftovers of this baked shrimp scampi reheat surprisingly well, though the topping is best fresh. If you do have extra, here’s how to store it:

Let the dish cool to room temperature before transferring it to an airtight container. You can refrigerate leftovers for up to 2 days. The shrimp won’t be quite as tender after reheating, but the flavors will still shine.

If you’re planning to make this ahead, consider preparing the components separately—shrimp in one container and the breadcrumb topping in another. Assemble just before baking for the freshest results.

Freezing isn’t recommended for this dish, as cooked shrimp can become rubbery once thawed. However, you can freeze raw, seasoned shrimp and breadcrumbs separately if you want to prep in advance.

To reheat, place leftovers in an oven-safe dish and warm in a 350°F oven for about 10 minutes. If you notice the topping is getting too dark, loosely cover with foil.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Here are a few ways to make it your own:

If you're avoiding gluten, gluten-free panko or crushed rice crackers work well in place of traditional breadcrumbs. Just make sure they’re seasoned for flavor.

For a spicier twist, add a pinch of red pepper flakes to the shrimp mixture before baking. It gives the dish a subtle kick that plays beautifully with the lemon and garlic.

Want a richer version? Add a sprinkle of grated Parmesan cheese to the breadcrumb topping before baking. It adds a nutty, salty depth that’s incredibly satisfying.

Prefer another protein? This recipe works well with scallops or chunks of firm white fish like cod or halibut. Just adjust the bake time accordingly to avoid overcooking.

Looking to make it a meal? Serve the shrimp over buttery pasta, creamy polenta, or garlic mashed potatoes to soak up every last drop of that lemony, garlicky sauce.

Once you’ve tried the classic version, don’t be afraid to play around with flavors and ingredients. It’s a forgiving, crowd-pleasing recipe that invites creativity—and trust me, once you’ve made it, you’ll want to experiment again and again.

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