Baked Parmesan Shrimp Scampi
This baked parmesan shrimp scampi is quick, cozy, and full of bright garlic flavor. The shrimp bake in a light buttery sauce with parmesan and lemon for tender shrimp and easy cleanup.
This recipe is a good fit when you want a small meal that does not take much time. Everything cooks in one baking dish so you can keep the kitchen calm and the cleanup easy.
Baked parmesan shrimp scampi also works well for one or two people because the portion is easy to scale. Serve it with a little pasta, rice, or warm bread and keep the rest of the meal simple.
Ingredients You’ll Need
- 8 ounces raw shrimp, peeled and deveined
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley, optional
- 2 tablespoons plain breadcrumbs, optional for a light top layer
Simple sides: serve with cooked pasta, rice, roasted vegetables, or a slice of warm bread.
Step-by-Step Recipe
- Heat the oven to 400 F and lightly grease a small baking dish.
- In a bowl mix the melted butter, olive oil, garlic, lemon juice, lemon zest, salt, black pepper, and red pepper flakes if using.
- Add the shrimp and toss until well coated in the sauce.
- Spread the shrimp in a single layer in the prepared baking dish.
- Sprinkle the grated parmesan evenly over the shrimp and add breadcrumbs if you want extra texture.
- Bake for 8 to 10 minutes or until the shrimp are pink and just cooked through.
- Top with chopped parsley and serve right away with pasta, rice, or bread.
- Note – for softer texture avoid overbaking; shrimp cook fast so check them early.
Tips and Easy Variations
Texture and chewing tips
- Use small shrimp for easier chewing and a tender bite.
- Do not overcook – remove shrimp as soon as they turn pink and opaque.
- Add a teaspoon of water or broth when reheating to keep them soft.
Lighter and gentler options
- Use a little less butter and increase lemon for brightness.
- Serve with steamed zucchini or spinach instead of pasta for a lighter meal.
- If reducing salt follow your doctor advice and use less parmesan and unsalted butter.
Flavor variations
- Skip red pepper flakes for a milder dish.
- Spoon the shrimp over orzo, soft pasta, or mashed cauliflower for a fuller meal.
- Add cherry tomato halves before baking for extra juiciness.
Quick serving ideas
- Spoon over cooked pasta with a squeeze of lemon.
- Serve with a slice of warm bread to soak up the sauce.
- Pair with a simple green salad or roasted vegetables.
Storage and Leftovers
Fridge
Store leftovers in a covered container in the fridge for up to 2 days. Keep the sauce with the shrimp to preserve moisture.
Freezer
Freezing cooked shrimp can harm the texture so it is not recommended. If needed freeze the sauce separately for up to one month and add fresh shrimp when reheating.
Reheating
Reheat gently in the microwave or a low oven. Add a teaspoon of water or broth before reheating to keep the shrimp moist and tender.
Conclusion
If you want a fast seafood dinner with little cleanup this baked parmesan shrimp scampi is a great choice. It delivers bright garlic and lemon flavor with tender shrimp in one dish.
The recipe is easy to scale and pairs well with pasta, rice, or warm bread for a simple and satisfying meal.
FAQ
Can I use frozen shrimp?▶
Yes. Thaw the shrimp first and pat them dry before baking so they cook evenly and the sauce is not diluted.
How do I keep the shrimp from getting rubbery?▶
Bake only until the shrimp turn pink and opaque. Shrimp cook very fast so check them early and remove from the oven as soon as they are done.
