Baked Shrimp Scampi Recipe

Recipe for baked shrimp scampi includes shrimp that have been covered in butter, lemon juice, and herbs and baked.
Baked Shrimp Scampi

Baked Shrimp Scampi

I love baked shrimp scampi.  But sometimes I feel as though the shrimp get lost when covered pasta.  This dish is great because you truly get to enjoy the lemony, garlic shrimp that shrimp scampi is all about.  A bonus?  It’s easy.  It is a must to serve it with a side of sourdough bread to sop up all of the buttery sauce.  My other suggestion is buying shrimp that has already been deveined. It makes life so much easier.  I bought mine at Market Street Grill.  Not cheap, but they were fresh and already cleaned.

Recipe: Baked Shrimp Scampi

Prep Time: 5 minutes      Cook Time: 12-15 minutes      Serves: 3

Ingredients

1 pound shrimp, pealed and deveined
3 tablespoons butter
1/8 salt
Pepper
1 stick butter, softened (I used salted butter.  If you use unsalted,I would add additional salt to the butter mixture.)
1/2 teaspoon rosemary, chopped
1 1/2 tablespoon parsley, chopped
1 tablespoon shallot, diced
2 tablespoons lemon juice
2 garlic cloves, minced
1 egg yolk
1/8 teaspoon salt
Pepper

Directions

In a small bowl, combine softened butter, rosemary, parley, garlic, lemon juice, shallots, egg yolk, 1/8 teaspoon salt, and pepper.  It’s a bit liquidy, making it hard to combine, so I suggest using your hands to mix.  Also, if it doesn’t completely mix, that is okay.  You’ll just pour the leftover part on top of the shrimp. You can make the butter mixture ahead of time and just dab pieces on right before cooking.

Heat oven to 425 degrees.

When you’re ready to cook, in a large baking bowl, combine shrimp, oil, 1/8 teaspoon salt, and pepper.  Place the shrimp down on a baking sheet so they are spread apart and are not on top of one another.

Place spoonfuls of the butter mixture onto of the shrimp.  It looks like a lot of butter because it is! That’s what makes this dish so tasty. I promise you won’t regret it.

Bake the shrimp for about 12-15 minutes depending on size of shrimp. About halfway through cooking time, turn shrimp over.

When ready, the shrimp should turn pink and feel firm.  Try to not overcook!

I suggest serving with a side of caesar salad or cherry tomato pasta to make it a full meal.

Enjoy!

 

Note: This picture has panko in the butter mixture, which this recipe does not call for. I omitted the panko because it is better without it.

Leave a Reply