Baked Shrimp Scampi
A delightful dish featuring succulent shrimp, aromatic herbs, and crunchy panko breadcrumbs, perfect for impressing guests or enjoying a cozy night in.
Equipment
- Oven
- Mixing Bowl
- Gratin Dish or Ovenproof Skillet
- Microwave-Safe Bowl
Ingredients
- 2 lb Jumbo Shrimp Deveined and peeled, tails on or off.
- 3 Tbsp Extra-Virgin Olive Oil Divided.
- 4 Tbsp Lemon Juice Divided, plus additional wedges for serving.
- 2 tsp Kosher Salt Divided.
- 1/2 tsp Ground Black Pepper Divided.
- 1/4 cup Unsalted Butter
- 4 cloves Garlic Minced.
- 1 small Shallot Minced (about 1/4 cup).
- 2 Tbsp Minced Fresh Parsley
- 1/2 tsp Dried Oregano
- 1/4 tsp Crushed Red Pepper Flakes
- 1 large Egg Yolk
- 2/3 cup Panko Bread Crumbs Whole wheat if possible.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shrimp with 1.5 tablespoons of olive oil, 2 tablespoons of lemon juice, 1.5 teaspoons of kosher salt, and 1/4 teaspoon of black pepper. Mix gently to coat the shrimp.
- Arrange the shrimp in a circle in a gratin dish or ovenproof skillet, pouring any remaining marinade over them.
- In a microwave-safe bowl, melt the butter. Stir in garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining olive oil, lemon juice, salt, and black pepper. Mix well.
- Add the panko breadcrumbs to the butter mixture, stirring until evenly moistened.
- Sprinkle the breadcrumb mixture over the shrimp evenly.
- Bake for 10 to 12 minutes until the shrimp are hot and bubbly. Broil for less than a minute for a golden top, watching closely.
- Remove from the oven and let rest for a few minutes. Serve hot with lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.