Baked Shrimp Scampi with Breadcrumb is the kind of meal that feels fancy but stays easy to make. Juicy shrimp bake under a buttery garlic sauce with a crisp, golden breadcrumb layer that adds the perfect crunch to every bite. It is comfort food made simple, ready in minutes and impressive enough for guests.
If you enjoyed my garlic butter seafood dinner or lemon shrimp with zoodles, this crispy baked version will fit right into your rotation.
Table of Contents
Why This Baked Shrimp Scampi with Breadcrumb Version Stands Out
Here’s what makes this version different and worth keeping in your dinner lineup:
- Crispy topping that stays golden. Panko breadcrumbs are lightly toasted in butter or olive oil before baking, so they keep their crunch.
- Quick oven method. Everything bakes in one dish, ready in under 20 minutes.
- Balanced flavor. Garlic butter, citrus, and a hint of spice make each bite satisfying without being heavy.
- Adaptable for any diet. You can make it dairy-free or gluten-free with simple swaps.
If you like easy, bold flavors, check out my one-pan shrimp and linguine dinner for another quick seafood favorite that saves time on busy nights.
Baked Shrimp Scampi with Breadcrumb
Equipment
- oven-safe baking dish or skillet
- mixing bowls
- spoon or spatula
- paper towels
- oven mitts
Ingredients
- 2 pounds large shrimp, peeled and deveined (tails on or off)
- 2 tbsp fresh lemon juice
- 1 brown shallot, minced
- 1/3 cup unsalted butter, melted (or use half butter and half olive oil)
- 1/3 cup Panko breadcrumbs (or regular breadcrumbs)
- 4 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley leaves
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a large baking dish or oven-safe skillet.
- Pat shrimp dry with paper towels. Place them in the prepared dish in a single layer.
- In a small bowl, combine lemon juice, minced shallot, half of the melted butter or olive oil, salt, and pepper. Pour this mixture over the shrimp and toss to coat evenly.
- In a separate bowl, mix Panko breadcrumbs, Parmesan cheese, minced garlic, crushed red pepper flakes, chopped parsley, and the remaining melted butter or olive oil. Stir until the crumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the shrimp.
- Bake for 12 to 14 minutes, or until the shrimp are pink, opaque, and cooked through.
- Switch the oven to broil and cook for 1 to 2 minutes, just until the topping turns golden and crispy. Watch carefully to avoid burning.
- Remove from the oven and garnish with extra parsley. Serve hot with lemon wedges for a bright finish.
Notes
- Butter or Olive Oil Options: For a classic flavor, use melted butter. For a lighter version, replace half with olive oil. Both keep the shrimp juicy and the breadcrumb topping crisp.
- Breadcrumb Choice: Panko breadcrumbs create the best crunch, but regular breadcrumbs work well if that’s what you have.
- No Alcohol Version: This recipe contains no wine or alcohol. The bright flavor comes from fresh lemon juice and garlic instead.
- Gluten-Free Option: Use gluten-free Panko or crushed rice crackers to make it suitable for gluten-sensitive diets.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 6–8 minutes until hot and crisp again.
- Serving Ideas: Serve over angel hair pasta, with rice, or alongside a fresh salad. For variety, try it with shrimp and linguine or shrimp with spinach and tomatoes.
- Pro Tip: Always pat shrimp dry before baking. Moisture prevents the breadcrumbs from browning evenly.
Nutrition Information (Per Serving, Based on 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 255 kcal |
| Protein | 31 g |
| Carbohydrates | 5 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 270 mg |
| Sodium | 320 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 590 IU |
| Vitamin C | 11 mg |
| Calcium | 135 mg |
| Iron | 1 mg |
If crispy, oven-baked seafood recipes are your thing, you’ll find even more inspiration in my shrimp scampi roundup — every version is golden, flavorful, and easy to make.
How to Make Baked Shrimp Scampi with Breadcrumb Topping
Baked Shrimp Scampi with Breadcrumb Topping is all about balancing texture and flavor. The shrimp stay juicy while the breadcrumbs bake to a golden crunch that makes every bite irresistible. With the right oven temperature and a few smart steps, you can achieve that restaurant-quality finish right at home.
Follow this simple process for perfect results every time:
Preheat your oven to 425°F (220°C). This high heat ensures the shrimp cook fast and stay tender.
Prepare the shrimp. Peel and devein them, then pat dry with paper towels to remove excess moisture. Dry shrimp absorb flavor better and help the topping crisp.
Make the scampi base. Combine melted butter or half butter and half olive oil with garlic, lemon juice, salt, pepper, and minced shallot. Stir to coat the shrimp evenly in your baking dish.
Create the breadcrumb mixture. Mix Panko breadcrumbs with grated parmesan, parsley, red pepper flakes, and a drizzle of melted butter or olive oil. Stir until evenly coated.
Add the topping. Sprinkle the breadcrumb mixture evenly over the shrimp so every piece gets a crunchy layer.
Bake to perfection. Bake for 12 minutes, just until the shrimp turn pink and opaque.
Broil briefly. Broil for 1 to 2 minutes until the breadcrumbs are golden and crisp.
Pro Tip: Do not overbake. Shrimp cook quickly, and overcooking makes them rubbery. Watch for a pink color and firm texture with a slight curl in the tail.
This baked version keeps cleanup simple and flavor big. For another no-stress seafood dinner, try my creamy shrimp pasta idea that’s ready in the same amount of time.
Variations and Serving Ideas for Baked Shrimp Scampi with Breadcrumb
Baked Shrimp Scampi with Breadcrumb is one of those recipes that easily fits any table, any night. You can keep it simple for weeknights or dress it up for special dinners.
Here are a few favorite ways to make this dish your own:
Flavor and Ingredient Variations
- Lighter version: Use olive oil instead of all butter, and skip the cheese for a dairy-free meal.
- Extra crispy topping: Mix a little crushed cracker or cornflake crumb with Panko for a firmer crust.
- Add more zest: Grate lemon peel into the breadcrumb mixture for a bright, citrusy edge.
- Gluten-free option: Use gluten-free Panko or crushed rice crackers.
- Spice it up: Add chili flakes or a pinch of smoked paprika for mild heat.
Serving Suggestions
You can serve baked shrimp scampi in several delicious ways:
- Over pasta: Toss it with angel hair or linguine for a comforting, complete meal.
- With rice: Try serving over herbed rice or my garlic butter shrimp over rice version for a family-style dinner.
- Low-carb style: Serve with spiralized zucchini noodles or try my lemon shrimp zoodle bowl for a lighter take.
- With bread: Pair it with toasted baguette slices or soft dinner rolls to soak up the garlic butter sauce.
- Appetizer idea: Use smaller shrimp and bake in ramekins for individual portions.
Pro Serving Tip: When plating, drizzle a little fresh lemon juice and scatter chopped parsley right before serving for color and freshness.
For another quick family-friendly seafood option, check out my easy shrimp scampi pasta. It has the same flavors but with a creamy twist.
Tips For Perfect Baked Shrimp Scampi with Breadcrumb
Baked Shrimp Scampi with Breadcrumb is a dish that rewards attention to small details. Perfect shrimp scampi depends on the right temperature, timing, and balance between moisture and crunch. These quick tips and answers cover everything you need for success every time.
Pro Tips for the Best Results
- Dry the shrimp well. Extra moisture prevents the topping from getting crisp.
- Use the right oven heat. Bake at 425°F for a quick cook and finish with a short broil to brown the crumbs.
- Do not overbake. Shrimp cook fast. Remove them as soon as they turn pink and curl slightly.
- Layer evenly. Spread shrimp in a single layer so heat reaches them evenly.
- Add lemon at the end. Fresh lemon juice after baking brightens flavor without softening the topping.
Frequently Asked Questions about Baked Shrimp Scampi
What temperature should shrimp scampi be baked at?
Bake at 425°F (220°C) for the best balance between juicy shrimp and crispy breadcrumbs.
How long do shrimp take in the oven at 350°F or 400°F?
At 350°F, bake about 18 minutes; at 400°F, 12–14 minutes. Keep a close eye—shrimp are done when they turn pink and opaque.
Can you overcook shrimp in the oven?
Yes. Overcooked shrimp become rubbery. Watch for a slight curl in the tail and remove them right away.
How do you keep baked shrimp moist?
Coat the shrimp with butter or olive oil before adding breadcrumbs, and bake at high heat for a short time to lock in juices.
What goes well with baked shrimp scampi?
Serve with pasta, rice, or fresh vegetables. For inspiration, my shrimp with spinach and cherry tomatoes adds color and nutrients to your meal.
If you love shrimp dinners that feel indulgent but are simple to make, baked shrimp scampi with breadcrumb is your go-to recipe. It brings together rich garlic butter, bright lemon, and that signature crispy topping in a way that’s both comforting and quick. Whether you make it for a weekend dinner or a weekday treat, it’s one of those recipes that makes everyone at the table happy.
For another quick seafood favorite, try my creamy shrimp scampi pasta. It’s rich, satisfying, and just as easy to make.