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.
- 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
- 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
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on.
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.
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.
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, then spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly. For a browned top, place it under a broiler for 1 minute.
Serve with lemon wedges, and enjoy!
- 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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