Ina Garten's Baked Shrimp Scampi

Ina Garten's baked shrimp scampi includes fresh lemon, flavorful herbs, and crunchy panko crumbs for a tantalizing main dish. It is incredibly easy to make as shrimp cooks quickly and it bakes in one dish. Whether you are looking for a quick meal or appetizer to serve to guests, this baked shrimp recipe will be perfect for you.

What is Ina Garten's Baked Shrimp Scampi?

Ina Garten's baked shrimp scampi is a recipe that includes two parts. The first part is shrimp seasoned with salt, black pepper, and lemon juice. The second includes a mixture with butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, salt, and pepper.

After seasoning the shrimps, you will place them in a baking dish so that the tails are facing up and add the butter mixture. Then, you bake the shrimp for 10 to 15 minutes until they are hot and bubbly, and cooked through. Next, you can brown them under the broiler for about 2 minutes.

Ina Garten's Baked Shrimp Scampi Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good-quality olive oil
• 2 tablespoons white vinegar
• Kosher salt and freshly ground black pepper, to taste
• 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• ¼ cup minced shallots
• 3 tablespoons minced fresh parsley leaves, plus more for garnish
• 1 teaspoon minced fresh rosemary leaves
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• ⅔ cup panko (Japanese breadcrumbs)
• Lemon wedges, for serving

• Shrimp: You can buy fresh peeled shrimp instead of doing it yourself. Also, if you have some frozen shrimp, you can thaw them to use them in this recipe.
• Olive Oil: Extra virgin olive oil is the best. 
• Vinegar: The original recipe is made with wine, but I replace it with vinegar. Feel free to use the same amount of wine if you like.
• Salt & Pepper: Kosher salt and some black pepper are all you need for seasoning the shrimp, but some people like to use paprika or chili powder to give them a spicy flavor.
• Butter: Try to use unsalted butter. While the amount of butter might look like a lot in this recipe, its flavor is perfect with the shrimp and will be fine to eat in moderation.
• Garlic: Use fresh garlic rather than garlic powder.
• Herbs: You can use fresh parsley, rosemary, basil, or dried Italian seasoning for more flavor.
• Lemon: Adding some lemon juice to the shrimp adds some tanginess and brightness.
• Panko: Japanese breadcrumbs offer some crunch in this shrimp recipe.

Ina Garten's Baked Shrimp Scampi Instructions

1. Preheat the oven to 425 F.

2. Peel, devein, and butterfly the shrimp. Alternatively, you can simply buy peeled shrimp from your local store.

3. Place the shrimp in a mixing bowl and toss them with the olive oil and white vinegar, and the salt and black pepper to taste.

4. Allow the shrimp to sit at room temperature while you make the butter and garlic mixture.

5. In a large bowl, mash the softened unsalted butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined. 

6. To arrange the shrimp in a baking dish, start from the outer edge of a 14-inch oval gratin dish, and arrange the shrimp in a single layer the cut sides facing down and the tails curling up and towards the center of the dish. 

7. Pour the sauce that the shrimp marinaded in over the shrimp. 

8. Spread the butter mixture evenly over the shrimp. 

9. Bake for 10 to 15 minutes until hot and bubbly. If you want to get the top browned, place the shrimp under a broiler for 1 minute. 

10. Serve with lemon wedges and fresh parsley on top.

How to Store Ina Garten's Baked Shrimp Scampi

If you would like to prepare the shrimp ahead of time and store it until you are ready to cook it, you can store the panko and butter mixture and the seasoned shrimp separately before baking them. Simply place them in airtight containers in the fridge for 2 to 3 days.

After baking the shrimp, I don't recommend you store them for more than 1 day in the fridge. To store them, simply place them in an airtight container and reheat them the next day.

How to Reheat the Shrimp: You can reheat baked shrimp scampi in a 350 F oven for about 15 minutes or microwave them for 3 minutes.

What to Serve With Ina Garten's Baked Shrimp Scampi

Baked shrimp scampi is a great recipe for a party or family night, with some dipping sauce to dip the shrimp in. Boom Boom Sauce is the best. You can serve the shrimp with mozzarella sticks or cheese curds as well.

Here is a list of the best dishes that you can serve with Ina Garten's baked shrimp scampi:

• Boom Boom Shrimp
• Trader Joe’s Chicken Spring Rolls
• Foster Farms Frozen Corn Dogs
• Alexia's Onion Rings Air Fryer
• Air Fried Frozen Crinkle Cut Fries

Recipe Tips

• Let the shrimp soak in the seasoning mixture for 10 or 15 minutes to absorb the flavor.
• Add paprika, chili powder, or hot sauce to the panko mixture for a spicy flavor.
• I don't recommend storing baked shrimp scampi for longer than 1 day.
• If you are a beginner and you don't know how to peel the shrimp correctly or prefer not to take the time to do that, you can buy peeled frozen shrimp instead.

Continue to Content

Ina Garten’s Baked Shrimp Scampi

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

Ina Garten’s baked shrimp scampi includes fresh lemon, flavorful herbs, and crunchy panko crumbs for a tantalizing main dish. It is incredibly easy to make as shrimp cooks quickly and it bakes in one dish. Whether
you are looking for a quick meal or appetizer to serve to guests, this baked shrimp recipe will be perfect for you.

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Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good-quality olive oil
• 2 tablespoons white vinegar
• Kosher salt and freshly ground black pepper, to taste
• 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• ¼ cup minced shallots
• 3 tablespoons minced fresh parsley leaves, plus more for garnish
• 1 teaspoon minced fresh rosemary leaves
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• ⅔ cup panko (Japanese breadcrumbs)
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425 F.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Alternatively, you can simply buy peeled shrimp from your local store.
3. Place the shrimp in a mixing bowl and toss them with the olive oil and white vinegar, and the salt and black pepper to taste.
4. Allow the shrimp to sit at room temperature while you make the butter and garlic mixture.
5. In a large bowl, mash the softened unsalted butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined. 
6. To arrange the shrimp in a baking dish, start from the outer edge of a 14-inch oval gratin dish, and arrange the shrimp in a single layer the cut sides facing down and the tails curling up and towards the center of the dish. 
7. Pour the sauce that the shrimp marinaded in over the shrimp. 
8. Spread the butter mixture evenly over the shrimp. 
9. Bake for 10 to 15 minutes until hot and bubbly. If you want to get the top browned, place the shrimp under a broiler for 1 minute. 
10. Serve with lemon wedges and fresh parsley on top.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 606Total Fat: 49gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 196mgSodium: 511mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 9g