Best Baked Shrimp Scampi
Juicy jumbo shrimp baked in garlic-lemon-white-wine butter, finished under the broiler. One-pan, 15-minute restaurant classic.
Ingredients
- Shrimp & Sauce
- 1½ lbs 680 g jumbo shrimp, peeled & deveined
- ½ cup 113 g unsalted butter, melted
- ⅓ cup 80 ml dry white wine
- ¼ cup 60 ml fresh lemon juice
- 6 large garlic cloves minced
- ½ tsp red pepper flakes optional
- 1 tsp salt · ½ tsp black pepper
- Zest of 1 lemon
- ¼ cup chopped fresh parsley divided
- 2 tbsp cold butter cubes for finishing
Instructions
- Preheat oven to 425 °F / 220 °C.
- Whisk melted butter, wine, lemon juice, garlic, seasonings, zest, half the parsley.
- Arrange shrimp single layer in oven-safe skillet.
- Pour butter mixture over shrimp.
- Bake 10–12 min until pink and bubbling.
- Broil HIGH 1–2 min for golden edges.
- Scatter cold butter + remaining parsley.
- Serve immediately with bread for dunking.
Notes
- Jumbo (16/20) shrimp = perfect texture
- Make-ahead: assemble up to 6 hrs, bake later
- No wine → chicken broth + extra lemon
- Naturally gluten-free & keto
- Double recipe → use two pans or a large sheet pan