Baked Shrimp Scampi with Lemon and Garlic Recipe

If you’re anything like me and love seafood that’s bursting with flavor but can’t be bothered with complicated recipes, wait until you try this **Baked Shrimp Scampi with Lemon and Garlic Recipe**. It’s ridiculously easy, super quick, and feels way fancier than it actually is—perfect for weeknight dinners or impressing guests without the stress. The combination of garlic, lemon, and white wine made me fall in love at first bite, and I promise you’ll find yourself making this over and over again.

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Ingredients You’ll Need

The harmony of fresh ingredients in this Baked Shrimp Scampi with Lemon and Garlic Recipe is what makes it shine. Choosing good-quality shrimp and fresh lemon will really elevate your dish, and those few pantry staples are probably already hanging out in your kitchen.

• Shrimp: Peeled and deveined shrimp make this recipe a breeze; I like medium-sized for the perfect bite.
• Garlic: Freshly minced garlic is a must to get that authentic scampi punch.
• Lemon: Fresh lemon juice brightens the dish in a way bottled just can’t touch.
• White wine: Opt for a dry white wine like Sauvignon Blanc to add depth—no need for fancy bottles.
• Panko breadcrumbs: These give you that irresistible crispy topping, much lighter than regular breadcrumbs.
• Light butter: Softened, not melted, so it combines perfectly with the panko for a rich finish.
• Kosher salt & pepper: Season wisely to balance all the flavors without overpowering.
• Olive oil spray: A couple of spritzes to keep everything moist and flavorful without extra fat.

Variations

One of my favorite things about this Baked Shrimp Scampi with Lemon and Garlic Recipe is how easy it is to switch things up. You can tailor it to what you have on hand or your dietary preferences without losing any of that delicious flavor.

• Gluten-Free Variation: Swap panko breadcrumbs for gluten-free breadcrumbs or almond meal; I tried it once and my gluten-sensitive friend loved it.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic mix if you like a bit of heat—I do this whenever I want a little extra zing.
• Herb Infusion: Mix in chopped fresh parsley or basil on top after baking for a fresh, herby twist that brightens the whole dish.
• Butter Alternative: Use ghee or a plant-based buttery spread to keep it dairy-free; the flavor stays rich and luscious.

How to Make Baked Shrimp Scampi with Lemon and Garlic Recipe

Step 1: Prep and Season Your Shrimp Perfectly

Start by preheating your oven to 425°F—high heat is key to getting that perfectly cooked shrimp with a slight crisp on top. Then lay your peeled and deveined shrimp flat in a small baking dish in a single layer. Trust me, this makes sure everything cooks evenly. Spritz them with olive oil spray, then season generously with kosher salt and freshly cracked black pepper. A little seasoning upfront goes a long way to amplifying flavor.

Step 2: Infuse with Lemon, Garlic & White Wine

Now pour the fresh lemon juice and white wine evenly over the shrimp—this will steam and flavor them gently as they bake, making the shrimp so tender and bright. Sprinkle the minced garlic all over too; I never skip on fresh garlic because it really makes the dish sing with that classic scampi flavor.

Step 3: Make and Add the Buttery Panko Topping

In a small bowl, mix the softened butter with the panko breadcrumbs until it resembles wet sand—a crumbly, spreadable paste. This little step is what takes your baked shrimp scampi from good to absolutely crave-worthy, giving you that lightly crunchy, golden topping. Spread this paste evenly over the shrimp so every bite has a buttery crunch on top.

Step 4: Bake and Enjoy

Bake for about 15 minutes until the shrimp are opaque and just cooked through, and the topping is golden and crisp. Don’t overbake — shrimp cook fast and become rubbery if you’re not careful. When I first tried this, I’d misjudge the timing, but now I rely on visual cues: look for that pretty pink color and bubbling topping. Then, dig in!

How to Serve Baked Shrimp Scampi with Lemon and Garlic Recipe

Garnishes

I always top mine with freshly chopped parsley or a sprinkle of red pepper flakes for a pop of color and flavor. Sometimes I zest a bit of lemon on top just before serving—it adds a fresh brightness that keeps those garlic and butter notes dancing on your palate.

Side Dishes

My go-to is to pile this shrimp on a bed of spaghetti tossed with olive oil and extra garlic for a classic scampi vibe. But it’s also divine alongside roasted potatoes and steamed green beans or asparagus for a lighter meal. For quick lunches, I’ve even layered it on toasted bread for an elevated shrimp toast that my family goes crazy for.

Creative Ways to Present

For dinner parties, I like to serve baked shrimp scampi in individual ramekins or small cast iron skillets—it keeps the buttery topping crisp and feels special. Sometimes I turn the leftovers into a vibrant salad by tossing the shrimp over mixed greens with lemon vinaigrette and some toasted almonds. Your guests will never guess it started as a simple baked shrimp dish!

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp scampi in an airtight container in the fridge for up to two days. It’s best to keep the topping separate or flat on top so it doesn’t get too soggy. When I’ve reheated leftovers, I noticed the texture is still great if done carefully.

Freezing

Freezing shrimp scampi is doable but not my favorite — the shrimp texture can get a bit rubbery after thawing. If you have to freeze, I suggest freezing before baking and then bake straight from frozen, adding a few extra minutes to the cook time.

Reheating

The best way I’ve found to reheat is gently in a 350°F oven for about 5-8 minutes. This helps the topping stay nice and crisp while warming the shrimp through without drying it out like a microwave can.

FAQs

Final Thoughts

This Baked Shrimp Scampi with Lemon and Garlic Recipe holds a special place in my weeknight dinner rotation because it’s quick, full of fresh, vibrant flavors, and feels decadent without any fuss. Whenever I serve it, people ask for seconds—and I love sharing this little kitchen gem with friends who want to eat well without spending hours cooking. Give it a try, I promise it’ll become a favorite in your house too!

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