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Shrimp Scampi Shrimp

Shrimp scampi shrimp made with garlic butter, fresh lemon juice, wine, and frozen shrimp. Serve over risotto or pasta for an easy restaurant-quality dinner!
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Total Time: 30 minutes
Servings: 4

Ingredients

For the shrimp sauce:

  • 8 Tablespoons 1 stick unsalted butter, melted
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped fresh parsley leaves
  • 2 lemons zested + juiced
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon dried rosemary

For the shrimp:

  • 2 pounds jumbo shrimp deveined, with shells and tails off (12 to 15 shrimp per pound)

For the crispy topping:

  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan
  • 4 Tablespoons butter melted

Instructions

  • Preheat the oven to 450 degrees.
  • In a medium bowl, mix together all of the shrimp sauce ingredients.
  • Add the shrimp to a 9x13-inch baking dish. Pour the shrimp sauce over the shrimp and toss to coat evenly. Spread the shrimp into a single layer. Make sure the butter only comes up halfway and the tops of the shrimp are exposed. If the butter covering the shrimp it will make the panko topping soggy instead of crispy.
  • In a small bowl, combine the crispy topping ingredients and sprinkle evenly over the shrimp.
  • Bake for 10-15 minutes, or until the shrimp are cooked through. If the breadcrumbs aren’t golden brown, broil for the last 5 minutes.