Baked Shrimp Scampi With Lemon and Garlic

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/30/21
Baked Shrimp Scampi With Lemon and Garlic

The Spruce / Tara Omidvar
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
298 Calories
17g Fat
17g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 298
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 231mg 77%
Sodium 1192mg 52%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 22g
Vitamin C 78mg 390%
Calcium 129mg 10%
Iron 1mg 7%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many renditions of shrimp scampi, the traditional Italian dish consisting of garlicky shrimp. This version is loaded with garlic and layered with parsley, butter, and lemon, and then simply baked in the oven. Easy to prepare and quick to cook, this one-pan dinner is perfect for a weeknight meal but also impressive enough for guests.

You can offer the shrimp scampi as an appetizer or as a main course with crusty bread or over pasta or rice. Depending on how you plan to serve the shrimp, you may choose to leave the tails on.

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Ingredients

  • 1/2 cup (4 ounces) unsalted butter

  • 1 teaspoon kosher salt

  • 6 cloves garlic, crushed and minced

  • 1/4 cup fresh parsley leaves, chopped, divided

  • 2 pounds large uncooked shrimp, shelled and deveined

  • 1 teaspoon lemon zest

  • 2 tablespoons fresh lemon juice

  • Lemon wedges, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Baked Shrimp Scampi With Lemon and Garlic ingredients

    The Spruce / Tara Omidvar

  2. Place the butter in a 9 x 13 x 2-inch baking pan and put the pan in the oven until the butter has melted. (Watch carefully so the butter doesn't burn.)

    butter in a baking dish

    The Spruce / Tara Omidvar

  3. To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well.

    melted butter, salt, crushed garlic, and chopped parsley in a baking dish

    The Spruce / Tara Omidvar

  4. Arrange the shrimp in the baking pan in a single layer. Bake, uncovered, for 5 minutes.

    shrimp and garlic mixture in a baking dish

    The Spruce / Tara Omidvar


  5. Turn over the shrimp; sprinkle with the lemon zest, lemon juice, and the rest of the parsley. Bake the shrimp scampi for 8 to 10 minutes, or until just done.

    shrimp scampi cooking in a baking dish

    The Spruce / Tara Omidvar

  6. Garnish with several lemon wedges and serve immediately.

    Baked Shrimp Scampi With Lemon and Garlic

    The Spruce / Tara Omidvar

  7. Enoy.

Tip

  • To devein the shrimp, first remove the shells. With a small, sharp knife, make a shallow cut down the back of a shrimp. Remove the vein with your fingers or scrape it out with the tip of the knife. Rinse the shrimp. Repeat with the remaining shrimp.

Why is it called 'shrimp scampi'?

When some people hear the phrase "shrimp scampi," they are often quick to point out that this is redundant, meaning "shrimp shrimp." That is because in Italian the word "scampi" refers to a shrimp-like creature, a langoustine, which is a type of crustacean found in the waters surrounding Europe. It is much larger than a jumbo shrimp and is sweet in flavor, similar to lobster. Scampi are traditionally sautéed quickly in butter, olive oil, and garlic, sometimes with a little white wine. The various versions of shrimp scampi we know today—some with tomatoes, or lemon, often served over angel hair pasta—are an Italian American creation.