What is better than big’ol shrimp cooked in the magical mixture of lemon juice, white wine, butter, and garlic? Finish with panko crumbs mixed with savory olive oil that is baked to a golden finish and fresh herbs (chopped parsley). Serve a top your most favorite pasta and with a hunk of crusty bread or garlic bread for the perfect finish. While seemingly fancy, this meal actually makes for an easy weeknight dinner.
WHAT’S NEW?
If you’re one for prayers, my family will take them. My dad is on hospital stay #3 since Christmas Day and he has us worried. Thank you in advance – love ya for it.
Otherwise, we’re enjoying what is seemingly springtime in February. Mother nature is royally confused and while I am not upset over the situation (anything but), I know it’s not what’s best for our crops or our lake. Mark and I will also not be traveling to the Upper Peninsula for a pond hockey tournament next week. We’re a bit concerned it was bound to be tennis on slush more than hockey on Lake Huron.
ROLL CALL FOR THIS RECIPE
- Weeknight Warriors: This classic dish, made in a single casserole dish, is everything you love about scampi while accommodating those busy weeknights.
- Light Meal: Shrimp scampi does not need to be swimming in melted butter. Next time you whip up a scampi, consider baking and adding a panko crumb topping to ramp up the flavor with a nutrition-forward spin.
- Versatility: This easy baked shrimp scampi recipe can be served as-is, double as an appetizer, or served with a pasta for several variations of a delicious dinner! This easy meal is great for dinner parties or hosting guests as it is largely hands-off and
KEY INGREDIENTS AND SUBSTITUTIONS
- Shrimp: While jumbo shrimp give this recipe a bit of a wow-factor, it does increase the cooking time on the shrimp. Any size peeled and deveined shrimp will work just fine and even better if they are at room temperature before cooking.
- Wine: I highly recommend a dry wine such as sauvignon blanc, however a chardonnay or pinot grigio works beautifully, too!
- Butter: You can’t have scampi without butter. This recipe makes a butter mixture that is stretched with the use of white wine and fresh lemon – the lemon zest too! I prefer to use unsalted butter to better control the amount of sodium in a recipe, but to each their own!
- Garlic: This shrimp recipe all but requires garlic, but if the garlic mixture may be a bit too much, feel free to reduce or use a bit of garlic powder in place of fresh garlic.
NUTRITIONAL MERITS
- Low-Carb: This recipe is low in carbohydrate and can be further reduced by omitting the bread crumb topping. And, of course, by not serving over angel hair pasta 😉 Zucchini noodles are a great way to keep the carbohydrate content down and the nutrition-packed veggie content high!
- Shrimp is a low-calorie protein that is rich in iodine and contains antioxidants, primarily a carotenoid called astaxanthin.
STORAGE AND TIPS
- The center of the dish will cook far more slowly than the edges. For that reason, ensure you remove the baking dish and stir as the directions indicate.
- Avoid over-cooking to ensure tender, juicy shrimp!
- Store leftovers in an airtight container in the fridge. Consume within 3 days.
- Serve leftovers with lemon wedges for a finishing touch of freshness!
Baked Shrimp Scampi with Breadcrumb Topping
What is better than big'ol shrimp cooked in the magical mixture of lemon juice, white wine, butter, and garlic? Finish with panko crumbs mixed with savory olive oil that is baked to a golden finish and fresh herbs (chopped parsley). Serve a top your most favorite pasta and with a hunk of crusty bread or garlic bread for the perfect finish. While seemingly fancy, this meal actually makes for an easy weeknight dinner.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 3 Tbsp butter, melted
- 1/4 cup white wine
- juice and zest of 1 lemon, plus more juice for serving
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup panko breadcrumbs
- 2 Tbsp extra-virgin olive oil
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- In a casserole fish, combine the shrimp, butter, wine, lemon zest and juice, shallot, garlic, crushed red pepper flakes, salt, and pepper; stir to combine and spread into an even layer.
- Bake for 10-15 minutes.
- Combine panko and olive oil in a small bowl until well-combined.
- Remove shrimp from oven and stir, trying to move the undercooked shrimp to the outer edges of the casserole dish, if possible. Spread the panko mixture evenly over the top and return to the oven.
- Bake for an additional 10-20 minutes or until shrimp are pink and cooked through. Note: cooking time will vary greatly based on the size of the shrimp.
- Serve shrimp sprinkled with parsley and with additional lemon wedges for squeezing.
Nutrition Information:
Yield: 6 Serving Size: 4 ouncesAmount Per Serving: Calories: 252Total Fat: 10.2gCholesterol: 188mgSodium: 532mgCarbohydrates: 8.0gFiber: 0.2gSugar: 0.5gProtein: 30.2g
Live for shrimp? Mmmmm!
- 30-Minute Spicy Peanut Butter Noodles with Shrimp
- Sheet Pan Buffalo Shrimp and Veggies
- Parmesan Risotto with Roasted Shrimp
- Shrimp-Stuffed Shells
- Slow Cooker Shrimp Boil
- Cajun Shrimp Cobb Salad
Be well,
