dinner · everyday
Baked shrimp scampi
Shrimp tossed in garlic and lemon butter, topped with parsley panko and baked until opaque and the crumbs turn golden. Quick, and easy to share from one dish.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 220°C (425°F). Pat the shrimp dry and spread in one layer in a small baking dish.
-
2
Mince the garlic and zest the lemon. Melt the butter and stir in the garlic, half of the zest and the salt, then toss with the shrimp.
-
3
Stir the panko with the olive oil and the remaining zest, scatter over the shrimp and bake 8–12 minutes, until the shrimp are opaque and firm and the crumbs are golden.
-
4
Squeeze half of the lemon over the top, sprinkle with chopped parsley and serve with wedges cut from the other half.
