Baked Shrimp Scampi
Recipes » Appetizers » Seafood
party favorite
"This was pretty good. I spread the butter mixture on the bottom of the pan, then melted the rest of the mixture and poured it on top. The more concentrated mixture helped the shrimp to stand upright. There is a bit of a learning curve, and it takes more than "moments" the first time you make it. But in reality it takes about 15/20 minutes of prep (to butterfly the shrimp and put everything together) then add on the cooking time. " - HowardFamily4Yield: 6 Ready in 45 minutes
Cuisine: ItalianMain Ingredient: Shrimp
94% would make again (reviews)
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Notes Baked Shrimp Scampi Preparation
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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sgrishka
Very very good!
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vanacancook86
Full of flavor and easy to prepare!
photo by sgrishka
Buttery, garlicky, and lemony...perfect served over rice!
photo by sgrishka
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Baked Shrimp Scampi Reviews
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it adds a splendid twist to our daily seafood cuisine
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Quick, easy and enjoyed it very much. Served it with angel hair pasta and herb and garlic crusty bread.
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Loved it! We plan to add this to our rotation of dishes on a non-frequent basis.
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Loved this dish! I did skip the butterflying of the shrimp because I was short on time. If you do this, it takes a little longer to cook, more like 15-17 min.
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This was pretty good. I spread the butter mixture on the bottom of the pan, then melted the rest of the mixture and poured it on top. The more concentrated mixture helped the shrimp to stand upright. There is a bit of a learning curve, and it takes more than 'moments' the first time you make it. But in reality it takes about 15/20 minutes of prep (to butterfly the shrimp and put everything together) then add on the cooking time.
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Very good, I'll use about a half stick less butter next time.
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Awesome...I used 1 & 1/2 lbs of raw shrimp
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Great flavor! I had some with a lil pasta and it was delicious.
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For those that noticed there was no amount for shrimp it is 2 pounds. 15-20 shrimp per pound, in she'll shrimp.
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:) :) :) :) :) :) :) :) :) :) :) :) :)
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This was crazy good! The flavors were spot on and so well combined. Served with pasta to help soak up the sauce but good crusty bread would work too.
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Super good! Altered to make gluten free... Used chicken broth instead of white wine. Didn't have shallots and used GF bread crumbs instead of panko! This Puts red lobster scampi to shame:)
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This recipe was absolutely delicious! My fiancé loved it! I made it a while ago and he's begging for me to make it again!! I got the ring shortly after making this meal along with a few others on the site lol;))
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Easy to make and delicious!
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Okay, this was fabulous! My husband, even my kids DEVOURED it. A huge hit!
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Very quick and simple. Was a treat to eat.
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Doesn't mention how much shrimp?? No one noticed? Hmmu
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This is a really excellent recipe! To be fair though I think it would be appropriate to point out the original poster has lifted it in verbatim from Ina Garten. It's great to share just be sure to give the original author the benefit of a mention next time!
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Too salty. I'd cut back on the salt or not use kosher salt next time.
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