Oven-Baked Lemon Garlic Herb Shrimp Scampi

Shrimp scampi usually means standing at the stove, timing a quick sauté just right so the garlic doesn’t burn before the wine reduces. This oven version takes that pressure off. A garlicky, wine-and-lemon scampi sauce gets poured straight over raw shrimp, topped with a light parmesan-panko crust, and baked until the shrimp turn tender and the topping turns golden — no standing over a hot pan required. It comes out with the same bright, garlicky flavor as the classic skillet version, plus a bit of crunch on top that stovetop scampi never gets. Serve it with crusty bread or spoon it over pasta, and dinner’s ready in under 30 minutes.

Why This Oven-Baked Lemon Garlic Herb Shrimp Scampi Works

No standing over the stove. The oven does the work of a quick sauté, so there’s no risk of the garlic burning while you’re distracted.
A breadcrumb topping adds real crunch. Classic skillet scampi doesn’t have this texture contrast — it’s one of the best parts of baking it instead.
The wine and lemon do double duty. They season the shrimp as it bakes and become part of a light pan sauce underneath.
Ready in under 30 minutes. Just a few minutes of mixing before the oven takes over.

What You’ll Need

You’ll want a baking dish (9×13-inch or a similar 2- to 3-quart dish) and a small bowl for the sauce.

1 1/2 pounds large raw shrimp, peeled and deveined, tail-on
4 tablespoons butter, melted
3 tablespoons olive oil, divided
6 cloves garlic, minced
1/3 cup dry white wine (or chicken broth, for a non-alcoholic version)
1/4 cup fresh lemon juice, plus zest of 1 lemon
1/4 teaspoon red pepper flakes
1/3 cup panko breadcrumbs
2 tablespoons grated parmesan
1/4 cup chopped fresh parsley, divided
Salt and black pepper, to taste
Crusty bread or cooked pasta, for serving

Step-by-Step Instructions

Preheat the oven. Preheat to 400°F.
Make the scampi sauce. Whisk together the melted butter, 2 tablespoons of the olive oil, garlic, wine, lemon juice, zest, red pepper flakes, half the parsley, salt, and pepper.
Arrange the shrimp. Spread the shrimp in a single layer in a baking dish. Pour the sauce evenly over the top.
Make the topping. Toss the panko, parmesan, and remaining tablespoon of olive oil together, then sprinkle evenly over the shrimp.
Bake. Bake 12 to 15 minutes, until the shrimp are pink and opaque and the topping is lightly golden — the smell of garlic and wine should be filling the kitchen by now.
Broil for extra color, if you like. Broil 1 to 2 minutes, watching closely, until the breadcrumbs turn a deeper golden brown.
Finish and serve. Scatter with the remaining parsley and serve hot with crusty bread or over pasta.

Pro Tips

Don’t skip the wine. It’s what separates scampi from basic garlic butter shrimp — the acidity and depth it adds isn’t fully replaceable, though broth gets you most of the way there.
Watch the broiler closely. Panko can go from golden to burnt in under a minute under direct heat.
Pat the shrimp dry before arranging them. Extra moisture dilutes the sauce and keeps the topping from staying crisp.
Use fresh garlic, not the jarred kind, if you can. Scampi is a garlic-forward dish, and fresh garlic makes a noticeably bigger difference here than in recipes where it’s more of a background note.
Save the pan sauce. Whatever pools at the bottom of the dish is fantastic spooned over pasta or mopped up with bread.

Variations & Alternatives

Over pasta: Toss the baked shrimp and sauce with cooked linguine right in the baking dish for an easy one-dish meal.
No wine on hand: Use chicken broth with a small squeeze of extra lemon in its place.
Extra garlicky: Push the garlic up to 8 or 9 cloves for a bolder flavor.
Gluten-free: Swap in gluten-free panko for the topping; everything else in the recipe is already gluten-free.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven for about 8 minutes — the microwave softens the breadcrumb topping and can turn the shrimp rubbery. This dish is best fresh and doesn’t freeze particularly well once baked.

FAQ

What makes a dish “scampi”? Traditionally, scampi refers to a garlic, butter, white wine, and lemon sauce, most often served with shrimp or a similar shellfish, and frequently tossed with pasta.

Can I make shrimp scampi without wine? Yes. Chicken broth with a little extra lemon juice makes a good substitute, though the flavor will be slightly less complex than with wine.

Can I use frozen shrimp for this recipe? Yes, just thaw it fully under cold water and pat it dry first — extra ice water in the dish will dilute the sauce and keep the topping from crisping.

Why is my breadcrumb topping soggy instead of crisp? Usually excess moisture from the shrimp or sauce. Patting the shrimp dry before baking and not skipping the broiler step both help keep the topping crisp.