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.

Baked shrimp scampi with lemon slices being served with a spoon

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 to make baked shrimp scampi labeled: jumbo shrimp, low carb bread, red pepper flakes, lemon pepper, smoked paprike, onion powder, white wine, butter, garlic, and parsley

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

  1. Place the baking dish in the oven and prepare low-carb breadcrumbs (recipe below).
  2. Mix butter, parsley, garlic, and red pepper flakes in a small bowl.
  3. Butterfly shrimp and toss with lemon pepper and onion powder.
  4. Remove baking dish from the oven and add wine and shrimp.
  5. Drop pats of butter mixture over shrimp and sprinkle with breadcrumbs.
  6. Bake until the shrimp is pink and the breadcrumbs are golden brown.
  7. 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.
A casserole dish of baked shrimp scampi with lemon slices

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 with lemon slices being served with a spoon
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Baked Shrimp Scampi

This baked shrimp scampi is made in the oven with butter, herbs and spice, and baked under a layer of low carb bread crumbs.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

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

*To make breadcrumbs without a food processor, toast the bread until very crisp. Place in a zippered bag and roll with a rolling pin. 
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Nutrition Information

Calories: 357kcal | Carbohydrates: 5g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1186mg | Potassium: 239mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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