Friday, April 9, 2010

Baked Shrimp Scampi

So for Easter I wanted to make something different with shrimp. My guests and I were lucky enough that Tara shared her baked shrimp scampi recipe with me.

This recipe is so good that I really didn't make many changes to it, (besides cutting back on the amount of butter.) aside from that I kept the recipe the same. I can't wait to make this again soon.

Thanks again Tara for sharing the recipe!

Recipe source


2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt
Fresh ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I personally found this to be a lot of butter, so I cut it back to 8 tablespoons and it still came out amazing)
4 teaspoons minced garlic... 4 large cloves
1/4 cup minced shallots (I omitted this because I didn't have any that day)
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Lemon wedges, for serving


Preheat the oven to 425 degrees.

Peel shrimp leaving the tails on, and devein the shrimp.

Place the shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch 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

Serve with lemon wedges.


  1. Thanks for sharing this recipe, we made it for dinner last night and both really enjoyed it.