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9 votes | 33147 views

This is an easy recipe that you can prepare in advance and bake right before dinner. It's truly delicious, if not exactly low fat. Make sure to give it a squeeze of fresh lemon just before serving!

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $5.32 view details
  • 4 lbs shrimp
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp dry white wine
  • 8 Tbsp butter (1 stick) at room temperature
  • 4 tsp minced garlic
  • 1/4 cup minced shallots (or onions)
  • 3 Tbsp minced fresh Italian parsley
  • 1 tsp minced fresh rosemary
  • 1 tsp grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (japanese bread crumbs)
  • Lemon wedges for serving
  • Kosher salt and fresh pepper to taste
  • 1/4 tsp crushed red pepper flakes (optional...leave out if you have kids with sensitive taste buds)


  1. Preheat oven to 425 F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on if you like. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 2 tsp salt, and 1 tsp pepper. Set aside.
  3. In a small bowl, mash the butter and garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt, and 1/4 tsp pepper until well mixed.
  4. In a shallow, oven proof serving dish, arrange the shrimp in a single layer butterflied side own with tails curling up and toward the center of the dish. Pour the remaining marinade over shrimp. Spread the butter mixture evenly over the shrimp. It's a little tricky to spread it evenly, just do your best as it will melt and disperse when baked.
  5. Bake for 12 minutes until hot and bubbly. If you want to brown the top of the bread crumbs, place under a broiler for 1 minute.
  6. Serve with the lemon wedges.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 381g
Recipe makes 6 servings
Calories 581  
Calories from Fat 248 43%
Total Fat 28.08g 35%
Saturated Fat 11.83g 47%
Trans Fat 0.0g  
Cholesterol 500mg 167%
Sodium 648mg 27%
Potassium 673mg 19%
Total Carbs 14.98g 4%
Dietary Fiber 1.2g 4%
Sugars 1.47g 1%
Protein 63.71g 102%



  • John Spottiswood
    May 21, 2009
    This is a simple dish with a powerful flavor that will keep you coming back for extra helpings. Complex enough to serve for a dinner party, but simple enough for every day eating. Yum!
    I've cooked/tasted this recipe!
    • O.S.
      May 21, 2009
      Great recipe, I tasted it with little variations (no rosemary and panko). Definitely my recommendation!
      I've cooked/tasted this recipe!
      This is a variation
      • Anne Kruse
        January 27, 2011
        As a general rule of thumb I don't like shrimp scampi. And I never would have tried this, but I had my husband go through and plan dinner for this week.
        It was sooo Good! I will definitely cook this again! I left out the rosemary and the lemon. It actually didn't need the lemon, and that's weird coming from me, because I love lemon on everything. I think my husband liked it, but he wouldn't eat the breading mixture, he said it was chewy!?? I don't know... But I will definitely recommend this to friends.
        I've cooked/tasted this recipe!
        This is a variation
        • Michele Grason
          June 21, 2012
          Super easy and everyone in my family loved it.
          I've cooked/tasted this recipe!


          • Kathy Armstrong
            January 1, 2013
            This was wonderful! I the rosemary and the lemon added wonderful zip to the breading. I also did not use the Japanese Panko but Italian bread crumbs instead and it was really well recieved. I will definately make this recipe again.

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