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This delicious Garlicky Baked Shrimp recipe only takes about 20 minutes to make, and it’s full of the BEST garlicky, lemony, buttery flavors.
Guys, I’ve gotta admit, I’ve been having way too much fun lately digging back into the recipe archives and re-introducing some of my old favorites back here on the homepage.
With 1,200+ recipes here on the blog, there are just too many good ones that get buried!
Especially anything more than 3 or so years old, which in internet years, means they were essentially written on ancient stone tablets. ;)
Don’t worry, I’ve got three brand-spankin’ new recipes comin’ atcha next week. But for today, I have one more oldie-but-goodie that I’ve been meaning to re-introduce to you for years. It originally debuted on the blog 6 years ago, and has been a reader favorite and one of my personal favorites ever since. Because it’s ridiculously quick and easy to make, it’s made with the best buttery-lemony-and-ultra-garlicky flavors, and it has this way of always impressing a crowd. (Seriously, everyone thinks it’s so fancy!)
But. Every time I see its small, out-of-focus, old photo pop up on Pinterest, a tiny part of me cringes and I feel like it’s just begging for a makeover. So this week, I re-made and re-photographed it, and then promptly re-enjoyed it for the zillionth time. And now I’m hoping that any of you who weren’t around 6 years ago will get to enjoy it too.
It’s my Garlicky Baked Shrimp!
Garlicky Baked Shrimp Recipe | 1-Minute Video
The original photo for this Garlickly Baked Shrimp recipe, circa 2010.
Seriously, this recipe truly couldn’t be easier.
Just toss a bunch of raw shrimp with some white wine and lots of chopped fresh garlic.
Then mix up a some butter and panko for a crispy topping.
Spread the shrimp out in an even layer in a baking dish, and sprinkle it evenly with the Panko mixture.
Bake it up for about 7 minutes, then switch over to the broiler and let the Panko get a little extra golden and crispy.
And then in less than 20 minutes total, this pan of garlicky deliciousness will be yours to enjoy.
See? SO GOOD!
Feel free to fiddle around with the recipe and add some different seasonings if you’d like. Or if you want to toss some quick-cooking veggies in there with the shrimp (I made this with chopped asparagus the other day!), that can work too. I typically serve this with a big salad, and some roasted veggies on the side. But the serving option sky is the limit. Just make it. ;)
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Notes
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
Sounds delicious! I am going to make this and serve it over linguine – do you think it will be “saucy” enough for a pasta or should I make a lemon butter sauce to pour on top of the shrimp & linguine?
Hayley @ Gimme Some Oven —
That sounds lovely Carolyn! We’d recommend making a little lemon butter sauce to pour on top, as this isn’t terribly saucy. We hope you enjoy! :)
This has seriously been one of my most-cooked recipes from your website! Both my mom and my fiancé request it whenever I’m in KC to visit! I typically serve it with some brown rice or quinoa and fresh green beans on the side :)
Thank you! I used extra-large shrimp, but any size will do. (Just keep an eye on them in the oven, because the smaller sizes of shrimp will cook faster.) ;)
Quick question…what can you substitute for the white wine if you don’t have any on hand?
Hayley @ Gimme Some Oven —
Hi Liza! Good question! If you don’t have any white wine, you could use white vinegar, lemon juice diluted with a little water, or a little white grape juice and some white vinegar. We hope that helps and that you enjoy the recipe!
made this for the first time last night and almost died. it was so freaking amazing. we usually use our go-to ina garten recipe for shrimp scampi but this just knocked that one out of the league. the only changes i made were to cut the recipe down by a 1/3 (we only had a 1lb bag of shrimp on hand) and add some crushed red pepper flakes during the salt & pepper step.
we served this with greek lemon rice (can’t get enough lemon…) and some roasted broccoli with…you guessed it, a little more lemon. HEAVEN ON A PLATE. thank you for sharing this amazing recipe!!
Hayley @ Gimme Some Oven —
Awww thanks for your sweet words Melissa — we’re so happy you guys loved it so much! :D
Made this twice-so very good! But my husband is allergic to shrimp. Is there a fish you would recommend that we could try to substitute for the shrimp?
Hayley @ Gimme Some Oven —
Hi Donna! We think salmon would be delicious! However, it will need longer to bake — probably about 15 minutes or so. We hope you enjoy!
This looks INCREDIBLE! Making it ASAP, but a quick question first, can I remove the tails? I usually remove the tails when I cook shrimp/prawns but I’m just wondering if there’s s reason you leave them on. THANKS!
Hayley @ Gimme Some Oven —
Thanks Megan! Yes, you can remove the tails. We hope you enjoy this! :)
Quick question, bought everything to make this for dinner and completely forgot Panko. I do have normal breadcrumbs in the pantry. Do you think that will work just fine or should I head back out to the store ?!
Thank you!!
Hayley @ Gimme Some Oven —
Hi Tiffany! These will still work with regular breadcrumbs — it’ll be a slightly different taste and texture, but that’s okay. We hope you enjoy!
This looks amazing! I’m going to try this tonight with the thawed shrimp in the fridge. Probably serve with broccoli and noodles. Getting peckish just looking at the photos!
Hmmm, that’s a good question. We haven’t tried this with precooked shrimp, so we can’t say for sure. However, we’re wary to recommend that for this recipe, as we’re concerned it might get overcooked. Maybe you could try it and it just wouldn’t need as long to bake?
Recipe look awesome – want to try it tonight! Is there a way to eliminate the GAP ad – it is obstructing my directions !!!!!!!
Hayley @ Gimme Some Oven —
Thanks, Donna — we hope you enjoy! As for the ad, we’re sorry about that! It definitely shouldn’t be hiding the recipe or instructions though. Here are the instructions anyway:
Preheat oven to 425°F.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
This was delish! I made it just as you suggested and roasted some green beans in the oven at the same time (coated with olive oil and parm) and served with lemon orzo. I will make this again, and again!
I made this recipe last night using defrosted, frozen, large wild-caught shrimp. Though I used the ingredient quantities in this recipe, I used the directions from the original Real Simple recipe. That recipe called for mixing room-temp soft butter with the panko and the chopped parsley (eliminating the need for melting the butter), and baking at 425 degrees for 15-17 minutes (no broiler time required). In 15 minutes, I had perfectly cooked shrimp, and the panko was nicely crisped and browned, with no need to broil. And the leftovers were good the next day, eaten cold. I’ll be making this easy and delicious dish again and again.
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Palyn — we’re glad you enjoyed the recipe!
I cannot believe how beautiful and delicious this dish is. It is so easy I could make it for Game Day! So glad you resurrected it from the archive, I missed it the first time. So so good!
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Sounds delicious! I am going to make this and serve it over linguine – do you think it will be “saucy” enough for a pasta or should I make a lemon butter sauce to pour on top of the shrimp & linguine?
That sounds lovely Carolyn! We’d recommend making a little lemon butter sauce to pour on top, as this isn’t terribly saucy. We hope you enjoy! :)
That looks soo good!! Thank you for sharing your recipe :) will definitely give this a try!
This has seriously been one of my most-cooked recipes from your website! Both my mom and my fiancé request it whenever I’m in KC to visit! I typically serve it with some brown rice or quinoa and fresh green beans on the side :)
I was wondering what size shrimp did you use for when you made this. Looks soo delicious!
Thank you! I used extra-large shrimp, but any size will do. (Just keep an eye on them in the oven, because the smaller sizes of shrimp will cook faster.) ;)
I’m making this tonight with some fresh asparagus that I just got from my CSA so excited.
That’s awesome Ronda — we hope you enjoy it! :D
This shrimp looks AWESOME!!
Thanks Anne — we hope you enjoy it!
Yummm!!! These look so great. I want to dip all of the bread in that buttery goodness!
Thanks Coley — we hope you enjoy! :)
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There is nothing, and I mean NOTHING, better in life than to watch shrimp cook.
Your recipe looks amazing. My husband and are carb free eaters, do you know a good substitute for panko?
Thank you Kandi! And hmmm, you could experiment with crushed almonds — if you try it, let us know!
What can I substitute for the white wine?
Hi Cheryl! You can sub white vinegar or fresh lemon juice diluted with a bit of water. We hope you enjoy!
I made this dish tonight and it was a hit!!!!
We’re happy to hear that Tashi! :)
This recipe is great…tasty and easy……great for company with rice and salad and also as an appetizer with little fancy toothpicks….looks cute!
We’re so happy to hear you enjoyed it! :)
Quick question…what can you substitute for the white wine if you don’t have any on hand?
Hi Liza! Good question! If you don’t have any white wine, you could use white vinegar, lemon juice diluted with a little water, or a little white grape juice and some white vinegar. We hope that helps and that you enjoy the recipe!
Oh my gush, I hope they taste as great as they look. Great photos.
Cooked this over rice and mixed vegetables. Delicious!! Thanks for this recipe!
We’re so glad you enjoyed it Cia! :)
made this for the first time last night and almost died. it was so freaking amazing. we usually use our go-to ina garten recipe for shrimp scampi but this just knocked that one out of the league. the only changes i made were to cut the recipe down by a 1/3 (we only had a 1lb bag of shrimp on hand) and add some crushed red pepper flakes during the salt & pepper step.
we served this with greek lemon rice (can’t get enough lemon…) and some roasted broccoli with…you guessed it, a little more lemon. HEAVEN ON A PLATE. thank you for sharing this amazing recipe!!
Awww thanks for your sweet words Melissa — we’re so happy you guys loved it so much! :D
Made this twice-so very good! But my husband is allergic to shrimp. Is there a fish you would recommend that we could try to substitute for the shrimp?
Hi Donna! We think salmon would be delicious! However, it will need longer to bake — probably about 15 minutes or so. We hope you enjoy!
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This was great served with garlic butter rice, family loved it!!!
Thanks Kimberly — we’re glad it was a hit!
This looks delicious! How many adults would this recipe serve? I would like to make it for a dinner party.
Thanks Kathryn! This makes about 4-6 servings. We hope you enjoy!
Made this shrimp dish for an appetizer the other evening. Wow!!!! Fantastic. Better than ANY restaurant shrimp scampi I’ve ever had.
Thank you so much Linda — we’re thrilled that you loved it! :)
This looks INCREDIBLE! Making it ASAP, but a quick question first, can I remove the tails? I usually remove the tails when I cook shrimp/prawns but I’m just wondering if there’s s reason you leave them on. THANKS!
Thanks Megan! Yes, you can remove the tails. We hope you enjoy this! :)
Made this last night and it was super yummy! I added chopped asparagus to the pan and that worked great. Recipe is definately a keeper.
Thanks for sharing Jen — we’re so glad you enjoyed it!
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Quick question, bought everything to make this for dinner and completely forgot Panko. I do have normal breadcrumbs in the pantry. Do you think that will work just fine or should I head back out to the store ?!
Thank you!!
Hi Tiffany! These will still work with regular breadcrumbs — it’ll be a slightly different taste and texture, but that’s okay. We hope you enjoy!
This looks amazing! I’m going to try this tonight with the thawed shrimp in the fridge. Probably serve with broccoli and noodles. Getting peckish just looking at the photos!
Thanks Kendall! We hope you enjoyed it!
Can you use precooked Shrimp?
Hmmm, that’s a good question. We haven’t tried this with precooked shrimp, so we can’t say for sure. However, we’re wary to recommend that for this recipe, as we’re concerned it might get overcooked. Maybe you could try it and it just wouldn’t need as long to bake?
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Wow! This is super fast and delicious!
Thanks, Liz — we’re happy you enjoyed it!
Recipe look awesome – want to try it tonight! Is there a way to eliminate the GAP ad – it is obstructing my directions !!!!!!!
Thanks, Donna — we hope you enjoy! As for the ad, we’re sorry about that! It definitely shouldn’t be hiding the recipe or instructions though. Here are the instructions anyway:
Preheat oven to 425°F.
In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.
Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.
Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Recipe slightly adapted from Real Simple, modified slightly in May 2016.
thanks for this recipe… i can try to make it when i have holiday again
You’re welcome! We hope you enjoy! :)
I made this yesterday! We are low-carb eaters, so we swapped the panko out for Parmesan cheese…was fantastic! Thanks for the recipe!
Pacific Pinner
You’re welcome — we’re so glad you enjoyed it! :)
Thank you! This recepie looks amazing!
Thanks, Collette — we hope you enjoy it! :)
Hi
Just a quick question may i substitute butter with olive oil?
Thsnks
Yes, definitely! We hope you enjoy this!
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What if I only have cooked, frozen shrimp on hand?
We haven’t tried this recipe with cooked, frozen shrimp, but we wouldn’t think that would work well for this particular recipe.
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Made this tonight with our steak dinner. Very good!!!! Will definitely make this again.
We’re glad to hear you enjoyed it, Grace!
Really Good! Really easy! Thanks!
This was delish! I made it just as you suggested and roasted some green beans in the oven at the same time (coated with olive oil and parm) and served with lemon orzo. I will make this again, and again!
We’re so glad you enjoyed it, Sam! :D
I made this recipe last night using defrosted, frozen, large wild-caught shrimp. Though I used the ingredient quantities in this recipe, I used the directions from the original Real Simple recipe. That recipe called for mixing room-temp soft butter with the panko and the chopped parsley (eliminating the need for melting the butter), and baking at 425 degrees for 15-17 minutes (no broiler time required). In 15 minutes, I had perfectly cooked shrimp, and the panko was nicely crisped and browned, with no need to broil. And the leftovers were good the next day, eaten cold. I’ll be making this easy and delicious dish again and again.
Thanks for sharing with us, Palyn — we’re glad you enjoyed the recipe!
What kind of white wine did you use
Hi Tonya! We recommend a dry white wine — preferably a Chardonnay or Pinot Grigio. We hope you enjoy the recipe!
Made this Christmas night for dinner with crab legs. It was easy and delicious!
Thanks for sharing, Laura — we’re so glad you enjoyed the recipe!
Awesome reciope! Thank you!
it was so good. I added extra panko crumbs. Everyone loved it.
We’re so happy it was a hit, Margaret!
I cannot believe how beautiful and delicious this dish is. It is so easy I could make it for Game Day! So glad you resurrected it from the archive, I missed it the first time. So so good!
Thank you, Wendy — we hope you love it! :)