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Ina Garten Baked Shrimp Scampi

Not for the faint at heart, but definitely delicious this Ina Garten Baked Shrimp Scampi from the Barefoot Contessa herself, is definitely a great crowd pleaser and oh so simple to make!

Baked shrimp scampi in a square baking dish with ingredients around it

Sometimes you need a special dish that will wow your guests, but require little work. I’m not saying I don’t like to work hard in the kitchen, but seriously, if you don’t have to….

Well, this week I had my in-laws over for dinner. And what was on the menu? Straight from the Barefoot Contessa, Ina Garten’s Baked Shrimp Scampi.

Why this recipe is so awesome

I was born in New Orleans and  grew up in Texas. One thing about living by the Gulf of Mexico is that we have year round access to glorious seafood, especially fresh shrimp. That means delicious shrimp po’ boys, shrimp creole, shrimp étouffée, shrimp cocktail, fried shrimp and almost any other shrimp dishes you can dream up.

One dish I remember my mom making was shrimp scampi. It was a buttery, garlicky dish made with shrimp. It was super rich and that I didn’t really like it. Of course now I look back and wonder what the heck was wrong with me for saying no to shrimp scampi!

Now this Baked Shrimp Scampi dish is amazingly delicious and amazingly easy. But, it does ask for a lot of butter: 1 ½ sticks of butter, to be exact. And spread that over six servings, you are still talking about at least 2TBS of butter per person.

Closeup of a white dish with a few pieces of baked shrimp scampi on it

But considering this meal is for a special occasion or you don’t have a looming cholesterol problem, then you don’t have to worry too much about the fat and butter. This dish truly delicious and incredible, despite or because of the glorious butter.

To complete the meal and add a healthy touch, I served it with brown rice, roasted Brussels sprouts and green salad. The rice soaked up the decadent lemon-butter sauce and I think we cleaned up the remaining drops of sauce in the serving platter with our rice!

You can also serve it with bread or pasta. This would also make a fabulous appetizer, too, from simple cocktail parties to big formal holiday shin-digs.

See my Ina Garten Baked Shrimp Scampi Web Story for a quick visual guide to making this recipe.

Ingredients you need

Ingredients labeled and needed to make baked shrimp scampi

Step-by-step directions

1. Prep the shrimp: Peel, devein, and butterfly the shrimp, leaving the tails on. Combine shrimp in a mixing bowl and toss gently with olive oil, wine, salt and pepper.

Brown butcher paper with butterflied raw shrimp on it

2. Prepare the butter: In a small bowl using a fork mash together butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, salt and pepper. Stir panko bread crumbs into the butter mixture.

chopped herbs, grated lemon zest, chopped shallots, red pepper flakes and egg yolk in a small bowl

3. Arrange the shrimp: Place the shrimp tails curling up into a baking dish and pour marinade over it.

Assembling baked shrimp scampi in a square baking dish with ingredients around it

3. Add topping: Spread the butter mixture evenly over the shrimp.

Shrimp scampi ready to be baked in a square baking dish with ingredients around it

4. Bake: Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1-2 minutes. Serve with lemon wedges.

Baked shrimp scampi in a square baking dish with ingredients around it

Recipe tips and FAQs

Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:

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Yield: serves 6

Ina Garten's Baked Shrimp Scampi

Baked shrimp scampi in a square baking dish with ingredients around it

Not for the faint at heart, but definitely delicious this Baked Shrimp Scampi is definitely a great crowd pleaser and oh so simple to make!

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Ingredients

  • 2 lb large shrimp (21-25 count)
  • 3 TBS extra virgin olive oil
  • 2 TBS white wine
  • 2 ½ teaspoon salt
  • 2 ¼ teaspoon ground black pepper
  • ½ cup unsalted butter, room temperature
  • 4 garlic cloves, minced
  • ¼ cup minced shallots
  • 3 TBS minced parsley
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 TBS lemon juice
  • 1 egg yolk
  • ¾ cup panko bread crumbs
  • 1 lemon, cut into wedges

Instructions

  1. Preheat oven to 425ºF.
  2. Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on.
  3. Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 2 teaspoon salt and 2 teaspoon ground black pepper.
  4. Allow shrimp to sit at room temperature while you make the butter and garlic mixture.
  5. In a small bowl using a fork mash together butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice egg yolk, ½ teaspoon salt, ¼ teaspoon black pepper.
  6. Stir panko bread crumbs into the butter mixture.
  7. 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.
  8. Pour the remaining marinade over the shrimp.
  9. Spread the butter mixture evenly over the shrimp.
  10. Bake for 10 to 12 minutes until hot and bubbly.
  11. If you like the top browned, place under a broiler for 1-2 minutes.
  12. Serve with lemon wedges.

Notes

Serve your shrimp scampi with a baguette or over pasta or rice.

This dish will keep in the fridge for 2-3 days.

Recipe adapted from Ina Garten, Barefoot Contessa Back To Basics

Nutrition Information:

Yield:

6

Serving Size:

4-5 shrimp

Amount Per Serving: Calories: 397Total Fat: 31.6gSaturated Fat: 16.1gCholesterol: 204mgSodium: 1320mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 17g

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