How To Make Baked Shrimp Scampi
Serve this delicious and filling baked shrimp scampi on your weeknight dinner! It’s made flavorful with white wine and more for a tastier meal.
Serves:
Ingredients
- 2lbsshrimp,in the shell, 12 to 15 per pound
- 3tbspolive oil
- 2tbspdry white wine
- Kosher salt
- freshly ground black pepper
- 12tbspunsalted butter,(1½ sticks), at room temperature
- 4tspgarlic cloves,minced
- ¼cupshallots,minced
- 3tbspfresh parsley leaves,minced
- 1tspfresh rosemary leaves,minced
- ¼tspred pepper flakes,crushed
- 1tsplemon zest,grated
- 2tbsplemon juice,freshly squeezed
- 1egg yolk,extra-large
- ⅔cuppanko,Japanese dried bread flakes
- lemon wedges,for serving
Instructions
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Preheat the oven to 425 degrees F.
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Peel, devein, and butterfly the shrimp, leaving the tails on.
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Place the shrimp in a mixing bowl, then toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature.
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In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon of salt, and ¼ teaspoon of pepper until combined.
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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.
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Pour the remaining marinade over the shrimp, then spread the butter mixture evenly over the shrimp.
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Bake for 10 to 12 minutes until hot and bubbly. For a browned top, place it under a broiler for 1 minute.
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Serve with lemon wedges, and enjoy!
Nutrition
- Calories: 314.57kcal
- Fat: 24.17g
- Saturated Fat: 12.12g
- Trans Fat: 0.72g
- Monounsaturated Fat: 8.58g
- Polyunsaturated Fat: 1.61g
- Carbohydrates: 7.41g
- Fiber: 0.78g
- Sugar: 0.93g
- Protein: 16.77g
- Cholesterol: 206.94mg
- Sodium: 654.39mg
- Calcium: 89.72mg
- Potassium: 189.72mg
- Iron: 0.66mg
- Vitamin A: 220.00µg
- Vitamin C: 8.27mg
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