Baked shrimp scampi is a light and refreshing dish that’s ready in minutes.
Seasoned shrimp are tossed in savory garlic butter and baked under crispy breadcrumbs for an easy, elegant low-carb dish.
Make This Bakes Shrimp Scampi Because…
- Serve baked shrimp scampi as a last-minute appetizer, salad topper, or in an energizing workday wrap.
- With just a few ingredients from the pantry and a few minutes in the oven, this dish comes out full of bright and aromatic flavors.
- Baked butterflied shrimp scampi makes a stunning presentation on a brunch, holiday, or picnic table.
Ingredients
Shrimp: Fresh or frozen (and thawed) shrimp (41-50 pieces per lb), or larger (31-40 pieces per lb) are the perfect size for scampi.
Sauce: This garlicky and tart lemon sauce is made a little bit sweet with the addition of dry white wine (the alcohol cooks off). Dry wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are best.
Topping: Buy low-carb bread or make homemade breadcrumbs using cloud bread or crushed keto crackers.
Variations
This is a great recipe for tossing in leftover veggies like cherry tomatoes, sliced mushrooms, kale, spinach, or broccoli florets. Be sure they are cooked first before adding in Step 7.
A sprinkle of parmesan cheese added to the breadcrumbs in Step 2 will make the topping extra tangy and crispy.
If you like experimenting, try using scallops instead in this recipe. A low-sodium chicken broth can be used instead of wine if desired.
How to Make Baked Shrimp Scampi
- Place the baking dish in the oven and prepare low-carb breadcrumbs (recipe below).
- Mix butter, parsley, garlic, and red pepper flakes in a small bowl.
- Butterfly shrimp and toss with lemon pepper and onion powder.
- Remove baking dish from the oven and add wine and shrimp.
- Drop pats of butter mixture over shrimp and sprinkle with breadcrumbs.
- Bake until the shrimp is pink and the breadcrumbs are golden brown.
- Serve with lemon wedges.
Tips for Success
- This dish comes together fast so have everything ready (breadcrumbs can be made up to a day ahead).
- Shrimp are fully cooked when they are opaque and firm. Avoid overcooking by removing them as soon as they are cooked, and transferring them to a plate.
- This dish is best served as soon as it’s cooked. Try it over zoodles or cauliflower rice in place of pasta.
- Try topping with salt flakes, a sprinkle of lemon zest, or ordinary kosher salt and black pepper, especially if using unsalted butter.
Leftovers
Keep leftover baked shrimp scampi in a covered container in the refrigerator for up to 4 days and freeze (sauce included) in zippered bags for up to 3 months. Add leftover baked shrimp scampi to roasted veggies or enjoy them cold with a zesty tzatziki dip.
Low Carb Shrimp Recipes
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Baked Shrimp Scampi
Ingredients
- 1 ½ pounds jumbo shrimp peeled with tails, butterflied
- 1 slice low carb bread or keto bread
- 1 stick salted butter softened
- 1 tablespoon fresh parsley
- 3 cloves minced garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ½ teaspoon onion powder
- ¼ cup white wine
Instructions
- Preheat the oven to 450°F. Place a 2 ½ quart baking dish in the oven as it preheats.
- Place the bread in a food processor or blender and blend just until small crumbs form.*
- In a small bowl, stir together butter, parsley, garlic, red pepper flakes, and smoked paprika.
- Use a small knife to cut half way through the back of the shrimp to butterfly it open slightly.
- Place the shrimp in a bowl and toss with lemon pepper and onion powder. Set aside.
- Remove the hot baking dish from the oven and immediately add the wine to the pan. (Careful, it may splatter)
- Add the shrimp to the baking dish in a single layer. Working quickly, drop pats of the butter mixture over the shrimp. Sprinkle with breadcrumbs.
- Bake for 9 to 11 minute or until the shrimp is cooked through. Broil 1 minute if desired.
- Serve with lemon.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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