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Baked Shrimp Scampi Recipe

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Baked Shrimp Scampi Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Making baked shrimp scampi is simple using garlic, butter, bread crumbs, lemon juice, and oregano. Use your favorite size shrimp and just go by weight. Be sure the shrimp lies in one layer. Using a bread with a dense crumb (artisan bread as opposed to traditional white sandwich bread) gives the best result. This is incredibly easy and fast using few ingredients. Feel free to double the recipe using a larger pan.

Prep Time: 10minutes

Cook Time: 25minutes

Total Time: 35minutes

Yield: 4 servings

Ingredients:

  • 1/3 cup melted butter, plus 1 Tablespoon for greasing baking dish
  • 5 cloves garlic, minced
  • 1 pound jumbo or colossal shrimp, peeled, cleaned, and deveined
  • 1 cup fresh dense bread crumbs
  • 1 teaspoon dried oregano, crushed
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese (not the canned type)
  • Salt, optional
  • Chopped fresh parsley for garnish

Preparation:

Preheat oven to 425 F. Select a casserole dish capable of holding the shrimp in one close layer and grease with 1 tablespoon of butter.

Melt the remaining butter in a small saucepan over low heat. Add the garlic and gently saute until garlic softens, but does not brown. Do not overcook the garlic or it will become bitter. Set aside to cool.

Place half of the bread crumbs in an even layer in the bottom of the casserole. Sprinkle with the oregano. Place shrimp in the casserole in a single layer. Squeeze lemon juice over shrimp, then top with remaining bread crumbs. Drizzle cooled garlic butter evenly over the top. Sprinkle with the optional salt and all of the Parmesan cheese.

Bake for 25 minutes or until top is golden brown. If the top is not golden after 25 minutes (oven temperatures vary), place under the broiler for a couple of minutes, but watch carefully. Garnish with chopped fresh parsley to serve.

Yield: 4 servings

Notes: Artisan bread (purchased or homemade) is best to use for the bread crumbs. One to two slices pulsed in the food processor should be plenty. Take care not to overcook the shrimp or they will become tough and chewy. You may use a smaller size shrimp, but you may need to reduce the cooking time slightly so as not to overcook them.
Baked Shrimp Scampi Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
LOVE this recipe!, Member eefacm

I used to saute' my shrimp scampi, until I had it baked with bread crumbs once when I went to a restaurant. I looked online and found this delicious recipe. WoW! Have't gone back to that restaurant since! LoL! Some (What I found were helpful) Hints: Make EXACTLY as the recipe states! Buy the BIGGEST shrimp possible. I usually get 'Prawns' in my area-'Jumbo' shrimp aren't nearly large enough! Important to place the shrimp close together-or they can REALLY dry out! Do not over-cook, the shrimp will become dry/too chewy. It really is important to use 'real' parmasen cheese-not the canned-Do NOT skimp on anything-this recipe is well worth the BEST ingredients! Then sit back and enjoy~

6 out of 6 people found this helpful.

See all 3 reviews

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