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!
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.
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…. I reached in to my seafood repertoire and decided on this dish. Straight from the Barefoot Contessa, Ina Garten’s Baked Shrimp Scampi.
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Recipe highlights
- Simple: Shrimp scampi is a buttery garlicky dish made with shrimp and served over rice or pasta. It was always too rich for me. This baked shrimp scampi does use a bit of butter, but is not as as saucy as the original. It is also all BAKED in one dish. It only looks like you slaved away in the kitchen to make it!
- Shrimp Prep: I remember my parents getting fresh Gulf shrimp with shells and all and I had to help clean them. Luckily it is easy to find already shelled and deveined shrimp, which makes the prep work go a lot faster! You can butterfly the shrimp or leave them as is, it is still a unique and impressive dish.
- Flavor: What sets this baked version apart from the original scampi is that the shrimp is baked with a lemon-butter-herb-packed-panko topping, that crisps as it bakes. And that topping is freaking delicious! You can serve it with pasta or rice for a main meal, or you can serve it as an appetizer with a baguette. We mopped up every drop of the sauce and left NOTHING behind!
Ingredients you need
- Shrimp: Large shrimp (21-25 count per pound) works best for this dish. Smaller shrimp will bake fast and wound not hold up to the butter topping.
- White wine: You can use a chardonnay or savignon blanc. Choose a dry white wine you like and avoid fruiter flavors.
- Butter: Unsalted butter is used. Since it is the star of this dish, choose a high quality butter that has wonderful flavor.
- Shallots: Shallots are small onions that have a bit of garlic. You can substitute with regular onions.
- Fresh herbs: This recipe uses fresh parsley and rosemary. You can also use fresh basil or oregano. Fresh is much preferred over dried herbs.
- Lemon: You will use the zest and juice of the lemon.
- Panko bread crumbs: Panko are bigger in size than regular bread crumbs, so please don’t substitute with this. You can use homemade bread crumbs as long as they are chunkier. One reader used corn flakes for a gluten-free option.
- Garlic: Fresh garlic gives the best flavor, but you can use garlic powder if you don’t have fresh.
- Kitchen staples: Egg, extra virgin olive oil, red pepper flakes, salt and pepper.
Step-by-step directions
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- 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.
- 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.
- Arrange the shrimp: Place the shrimp tails curling up into a baking dish and pour marinade over it.
- Add topping: Spread the butter mixture evenly over the shrimp.
- 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.
Recipe tips and FAQs
Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:
- Ina Garten Sausage Stuffed Mushrooms
- Ina Garten Oatmeal Cookies with Raisin and Pecans
- Ina Garten Grilled Shrimp Kabob
- Ina Garten Chicken Caesar Club Sandwich
- Ina Garten Shrimp Bisque
- Ina Garten Coconut Jam Thumbprint Cookies
- Ina Garten Creme Brulee
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 3 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
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Ina Garten’s Baked Shrimp Scampi
Ingredients
- 2 lb large shrimp 21-25 count
- 3 tablespoon extra virgin olive oil
- 2 tablespoon 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 tablespoon minced parsley
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoon lemon juice
- 1 egg yolk
- ¾ cup panko bread crumbs
- 1 lemon cut into wedges
Instructions
- Preheat oven to 425ºF.
- Wash shrimp and drain in a colander. Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 2 teaspoon salt and 2 teaspoon ground black pepper.
- Allow shrimp to sit at room temperature while you make the butter and garlic mixture.
- 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.
- Stir panko bread crumbs into the butter mixture.
- 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 1-2 minutes.
- Serve with lemon wedges.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Being gluten free, I used corn flake crumbs instead of Panko, and it worked great I had extra sauce. Do I added frozen broccoli and cook it in the sauce it was very good as well.
What a great idea to use corn flakes for a gluten-free option. So glad it worked out!
I saw this recipe and wanted to include it in our Christmas Eve Feast of the Seven Fishes. It is delicious but the recipe is more complicated then it needs to be. You can marinate the shrimp right in the gratin dish. Melt the butter and add the garlic, lemon juice and zest, shallots, rosemary, red pepper flakes and egg yolk. Mix and pour over the shrimp. Sprinkle with panko and bake as directed. By placing the panko on top you will have a crunchy topping with using the broiler. My 16 count jumbo shrimp took 20 minutes although I… Read more »
Butterflying the shrimp isn’t necessary, but it does give you more surface area for the marinade and crunchy panko topping. I’m glad you adapted the recipe to your liking. It is a very versatile recipe. Laura
Yes! So garlicky and delicious…
Let’s be real here….the more butter the better, especially when it comes to shrimp! M’mm….
very good, i love it
Oh my god, I need to do this at home.