This baked shrimp scampi is my go to when I want something that feels special but takes almost no effort. It is inspired by the famous Barefoot Contessa version, with juicy shrimp, lots of garlic, lemon, butter, and a golden breadcrumb topping that makes everyone reach for seconds.
I love that this recipe goes straight into the oven. No standing over the stove, no flipping shrimp one by one. Just mix, bake, and dinner is done. It is perfect for weeknights but fancy enough for guests, which is probably why it has stayed so popular for years.
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Barefoot Contessa Style Baked Shrimp Scampi
This oven baked shrimp scampi is buttery, bright, and loaded with garlic. Serve it with crusty bread or over pasta and you have an easy meal that feels restaurant worthy.
Why You Will Love This Recipe
- Oven baked and hands off
- Ready in about 20 minutes
- Great for entertaining
- Classic flavors that never get old
- Easy to double for a crowd
Ingredients
Shrimp
- 2 pounds large shrimp, peeled and deveined, tails on
Scampi Sauce
- ¼ cup olive oil
- ¼ cup melted butter
- 5 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons dry white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Preheat And Prep
Preheat the oven to 425 degrees. Lightly grease a large baking dish and arrange the shrimp in a single layer.
Step 2: Make The Sauce
In a small bowl, mix olive oil, melted butter, garlic, lemon zest, lemon juice, wine, salt, and pepper. Stir well so everything is evenly combined.
Step 3: Assemble
Pour the sauce evenly over the shrimp. Sprinkle the breadcrumbs over the top, followed by the chopped parsley.
Step 4: Bake
Bake uncovered for 10 to 12 minutes, until the shrimp are pink and just cooked through and the breadcrumbs are lightly golden.
Notes And Variations
- Add a pinch of red pepper flakes for heat
- Swap parsley for fresh basil if you prefer
- Serve over angel hair pasta or rice
- Use gluten free breadcrumbs if needed
- Do not overbake or the shrimp will turn rubbery
FAQs
Yes. Thaw completely and pat dry before baking to avoid extra liquid.
Large or extra large shrimp hold up best in the oven and stay juicy.
You can assemble everything in the baking dish up to 4 hours ahead and refrigerate. Bake just before serving.
📖 Recipe
Barefoot Contessa Baked Shrimp Scampi Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A buttery, garlicky shrimp scampi baked to golden perfection—ready in just over 30 minutes for a delicious restaurant-style meal.
Ingredients
- 2 lbs large shrimp (peeled and deveined, tails on)
- 3 Tbsp olive oil
- 2 Tbsp dry white wine
- Kosher salt and black pepper
- 12 Tbsp butter, room temperature
- 4 tsp garlic, minced
- 2 shallots, minced
- 3 Tbsp parsley, minced
- 1 tsp rosemary, minced
- ¼ tsp crushed red pepper flakes
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 extra-large egg yolk
- ⅔ cup panko breadcrumbs
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F and butter a baking dish.
- Arrange shrimp in a single layer in the dish. Season with salt and pepper, then drizzle with olive oil and wine.
- In a bowl, mix butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko.
- Spoon the butter mixture evenly over the shrimp.
- Bake for 10–12 minutes until shrimp are pink and firm.
- Broil for 1–2 minutes until the topping is golden and crispy.
- Serve hot with lemon wedges and crusty bread if desired.
Notes
For a wine-free version, substitute chicken broth or seafood stock. This dish pairs well with pasta, rice, or a simple green salad.
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Final Thoughts
This baked shrimp scampi is one of those recipes that proves simple food can still feel special. It is buttery, garlicky, and full of bright lemon flavor, with almost no effort required. If you love classic shrimp scampi but want an easier way to make it, this oven baked version is one you will come back to again and again.
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