Looking for a seafood dish that’s both impressive and effortless? Ina Garten’s Baked Shrimp Scampi is your answer. This oven-baked version of the classic shrimp scampi brings together juicy shrimp, garlic, lemon, and buttery breadcrumbs for a dish that feels restaurant-worthy but takes minimal time and effort.

What Is Barefoot Contessa Baked Shrimp Scampi?

This dish features large shrimp arranged in a baking dish and topped with a flavorful mixture of butter, garlic, shallots, lemon zest, and fresh herbs, along with a crispy topping of panko breadcrumbs and parmesan. It’s baked until bubbly and golden, making it perfect for a quick dinner or an elegant appetizer.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Baked Shrimp Scampi

Quick and oven-friendly – No stovetop juggling
Restaurant-level flavor – With simple ingredients
Elegant presentation – Perfect for dinner parties
Make-ahead friendly – Assemble and chill before baking
Versatile – Serve as an entrée or appetizer
Light yet indulgent – Balanced with lemon and herbs
Signature Barefoot Contessa dish – Always reliable

Ingredients Needed to Make Barefoot Contessa Baked Shrimp Scampi

2 pounds (about 16–20 count) large shrimp, peeled and deveined, tails on
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and black pepper
12 tablespoons (1½ sticks) unsalted butter, room temperature
4 teaspoons minced garlic (about 4 cloves)
2 shallots, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh rosemary, minced
¼ teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
⅔ cup panko breadcrumbs
Lemon wedges, for serving

Instructions to Prepare Barefoot Contessa Baked Shrimp Scampi

Step 1: Preheat and Prepare Dish

Preheat oven to 425°F (220°C).
Butter a large oval gratin dish or a 9×13-inch baking dish.

Step 2: Arrange the Shrimp

Place the shrimp in a single layer, curled tail side up, around the edge of the dish. Pour olive oil and white wine over the shrimp. Season with salt and pepper.

Step 3: Make the Scampi Topping

In a bowl, mix softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, and panko breadcrumbs until well combined.

Step 4: Spread the Mixture Over Shrimp

Drop spoonfuls of the butter mixture evenly over the shrimp, spreading it gently to cover most of them.

Step 5: Bake Until Golden

Bake uncovered for 10–12 minutes, or until hot and bubbly. Then broil for 1–2 minutes until the top is golden and crisp.

Step 6: Serve Hot

Serve immediately with lemon wedges and crusty bread or over pasta or rice.

What to Serve With Baked Shrimp Scampi

Crusty French bread or baguette – Perfect for soaking up the buttery sauce
Angel hair or linguine pasta – Tossed with olive oil or the pan juices
Steamed asparagus or broccolini – Light, fresh contrast
Lemon couscous or wild rice – Absorbs the rich flavors
Simple green salad – Brightens the plate
Roasted potatoes – For a hearty side
Chilled white wine – Like Sauvignon Blanc or Chardonnay

Expert Tips for Mastering the Recipe

Use extra-large or jumbo shrimp – For best texture and presentation
Don’t overbake – Shrimp cook quickly and can become tough
Add breadcrumbs at the end if making ahead – To keep them crispy
Taste your lemon mixture before spreading – Adjust salt, lemon, or herbs
Leave tails on for presentation – Or remove for easy eating
Use a broiler-safe dish – If broiling at the end for color
Garnish with fresh herbs or lemon zest – Just before serving

Variations of the Recipe

Add grated parmesan to the breadcrumb topping – For a cheesy finish
Swap rosemary for thyme or tarragon – Different herb profiles
Include diced sun-dried tomatoes or capers – For a bold flavor
Add white beans or cherry tomatoes to the dish – Makes it heartier
Top with a splash of cream before baking – For a richer sauce
Make it spicy – Add extra red pepper flakes or a splash of hot sauce
Use scallops or a seafood mix – For variation

How to Store Leftovers

Refrigerate in an airtight container – Best used within 2 days
Reheat gently in oven or skillet – Avoid microwaving shrimp
Add a splash of stock or butter to reheat – Keeps it moist
Don’t freeze after baking – Texture changes significantly
Store leftover topping separately – Use for fish or chicken
Avoid broiling again when reheating – Prevents overcooking
Use leftovers in pasta – Stir into cooked noodles with olive oil

How Do I Reuse Leftover Baked Shrimp Scampi?

Toss into pasta or risotto – For a quick seafood dinner
Top a salad with warm shrimp – Light and protein-packed
Serve over grits or polenta – Southern-inspired twist
Stuff into pita or wraps – With lettuce and a light dressing
Add to scrambled eggs or omelets – Savory breakfast
Use as filling for seafood tacos – With avocado and slaw
Chop and mix with rice – For a warm lunch bowl

Nutritional Value (per serving, based on 6 servings)

Calories: 430
Fat: 32g
Carbohydrates: 8g
Protein: 29g
Sodium: 710mg
Fiber: 1g
Sugar: 1g

FAQs

Can I make Ina Garten’s baked shrimp scampi ahead of time?

Yes, you can assemble the dish (without the breadcrumb topping) and refrigerate it for a few hours. Add the topping just before baking to keep it crisp.

What size shrimp should I use for baked shrimp scampi?

Use large or extra-large shrimp (16–20 count per pound) for the best texture and presentation.

Can I freeze baked shrimp scampi?

It’s not recommended to freeze after baking, as the shrimp may become rubbery. For best results, prepare fresh.

How do I keep the breadcrumb topping crispy?

Bake uncovered, and broil briefly at the end. Avoid covering the dish or storing it with moisture, which softens the topping.

Final Words

Barefoot Contessa’s Baked Shrimp Scampi is an easy yet elegant dish that’s full of bright flavor and luxurious texture. It’s a crowd-pleaser that looks as good as it tastes—and best of all, it’s ready in minutes.