Easy Baked Shrimp Scampi Dinner is easy and positively delicious! Using already cleaned and deveined raw shrimp, helps make this shrimp scampi dinner ready in less than 30 minutes! Plus, its buttery garlic wine sauce is the secret to making this dish so exquisite!
Shrimp scampi is such a delicious dish, and one your whole family will love! Plus, this simple recipe for baked shrimp scampi is one you’ll want to make over and over again.
Shrimps are easily butterflied, then marinated with white wine and melted butter, then topped with a light bread crumb mixture combined with fresh garlic, grated cheese and dried herbs.
Then baked for 10 to 12 minutes, and it’s ready to serve.
You can serve baked shrimp scampi over steamed rice, quinoa, or as we did here with orzo pasta. The buttery garlic and wine sauce in the baking dish is spooned over the sides for them to soak up, making them so flavorful.
It’s truly exquisite!
I bought one pound bag of frozen Raw Shrimp, that comes already peeled, deveined and with tails on. I found these at Trader Joe’s. You can easily find shrimp at your local fish market and have them cleaned for you for a few pennies more.
Shrimp scampi is a dish usually made with ex-large shrimps, but you can choose whatever size you prefer. I found these frozen shrimps to be smaller in size, but it really didn’t matter.
The dish still turned out great!
Cook’s Notes for Easy Baked Shrimp Scampi Dinner!
If shrimp is frozen, allow the shrimp to defrost in the bag, on your kitchen counter, or over night in the refrigerator.
First, rinse shrimp under cold running water for about 4 to 5 minutes, to remove the iodine from the shrimp. Then drain in colander.
How Do We Know if the Iodine Has Been Rinsed Off?
When rinsing, the water will bubble up or suds up, as if there is soap in it. That is the iodine creating the suds in the water. Rinse well until that disappears entirely. And the second way you can tell, is if you don’t smell the scent of the iodine in the shrimp. Then the shrimp will be ready for you to cook.
NEXT, Butterfly the Shrimp:
Use a knife to carefully butterfly each shrimp, slicing down the center, half-way through. If you see a thin line of darkness running through the back of shrimp, pull those out and discard them.
Then transfer to a baking dish. Pour in the wine and melted butter. Season with some sea salt and fresh cracked black pepper on top. Set it aside.
As it sits for a few minutes, the shrimp will marinate in the wine and butter.
Meanwhile, you can preheat the oven to 400 degrees F ( 204C). It takes about 15 to 20 minutes to preheat the oven.
The bread crumb mixture takes 2 minutes to prep, and it’s sprinkled over the shrimp just before it’s baked. And, just before I pop the shrimp into the oven, I give an additional sprinkle of dried oregano over the entire dish, just to give it a little more flavor.
While the shrimps are in the oven baking, I have my pasta water boiling on the stove and toss in my orzo pasta and cook it until al dente.
I check on my shrimps, and take them out of the oven. Once, the orzo pasta is drained, I serve the orzo directly into the dishes and serve with a few shrimps on top and spoon some butter sauce over the entire dish.
Serve it alone with some crusty bread or our homemade cheesy mini biscuits and a green salad. Or serve this baked shrimp scampi over any side you like!
And for our gluten-free friends, use gluten-free bread crumbs and gluten-free orzo pasta.
Try this recipe! ENJOY!!
You might enjoy a few more recipes for shrimp, try these!
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Anna and Liz