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Home Prawns/Shrimp

Crunchy Baked Shrimp in Garlic Butter Sauce (Prawns)

By:Nagi
Published:2 Jul '20Updated:28 Sep '20
176 Comments
Recipe v Video v Dozer v

Here’s an incredible way to cook shrimp in the oven – baked in a lemon garlic butter white wine sauce, finished with a golden crunchy parmesan breadcrumb topping. People call it Magic Baked Shrimp – because it’s so simple to make, yet it tastes like a million bucks. It’s basically an oven baked Shrimp Scampi!

Close up overhead photo of Baked Shrimp with Lemon Garlic Butter Sauce

Baked Shrimp (Prawns)

When you bake shrimp in the oven, you simply can’t achieve that same caramelisation that you get from searing prawns on the stove or grill, which means less flavour.

And frankly, shrimp is pricey compared to other day-to-day proteins. So when I cook it, I’m not going to compromise!

So here are the two things in this recipe that adds an extra edge to compensation for loss of flavour because we can’t caramelise shrimp in the oven:

  • White wine reduction flavour base – white wine is the “secret ingredient” that gives many sauces a flavour edge to take them from fine to soooo tasty!! It’s used in the classic recipe for Garlic Prawns/Shrimp and it’s essential to include for Baked Shrimp to make a seriously amazing sauce!!

  • That crunchy parmesan breadcrumb topping – Texture! Flavour!

This is an effortless, utterly incredible way to cook shrimp in the oven that’s worthy of company!

Close up photo of Baked Shrimp with Lemon Butter Sauce

What you need to make GREAT baked shrimp

There’s not that many ingredients required – part of the Magic of this recipe!!

For convenience, I use store bought grated parmesan and frozen prawns/shrimp.

Note: The prawns/shrimp shown below ARE raw! They are from Costco and they’re a particular type that are pink when raw.

What you need to cook shrimp in the oven

How to cook prawns / shrimp in the oven (and make them really tasty!)

So here is how I cook prawns / shrimp in the oven:

  • Start with a white wine reduction in an empty pan in a hot oven. This creates an exceptional flavour base that’s usually missing from baked shrimp recipes!! 

  • Toss shrimp (prawns) with lemon, garlic, butter, salt and pepper;

  • Top with parmesan panko breadcrumb topping;

  • Bake just 12 minutes.

Yep, it’s that easy. No stirring, no stove splatters, all done in one pan!

How to make Shrimp in the oven with Lemon Garlic Butter Sauce

Overhead photo of Baked Prawns with Lemon Garlic Butter Sauce

And here’s what you end up with:

  • Juicy, tender shrimp that are perfectly cooked;

  • A pool of incredible lemon-butter-garlic-white wine sauce with an extra flavour boost from the shrimp juices; and

  • The crowning glory – a golden crunchy parmesan topping. It just doesn’t get any better than this!!

The sauce that comes with this Baked Shrimp really is amazing. Even if it was just lemon and butter, it would be delicious. But with the white wine reduction, it’s INCREDIBLE!!!

Dunking bread into Shrimp Lemon Garlic Butter Sauce

Fork picking up Baked Prawn in Lemon Garlic Butter Sauce

Simple, effortless yet amazing

Recipes like this Baked Shrimp are my jam. It’s incredibly simple, yet utterly delectable.

It’s got it all! Flavour, juiciness, texture, depth of flavour, tang from lemon, savoury from parmesan.

So few ingredients, so effortless.

It’s like…. MAGIC!!! – Nagi x

PS I presume you figured it out from the outset, but just to clarify: prawns = shrimp. 🙂 I’m in Australia, and we call them prawns here. So most of my recipes are titled “prawns (shrimp)” but from time to time, depending on the recipe and given I have a large proportion of US readers, I will title a recipe “shrimp” rather than prawns. 😇


Watch how to make it

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Crispy Baked Shrimp in Lemon Garlic Butter Sauce (Baked shrimp scampi)

Crispy Baked Shrimp in Lemon Butter Sauce (Prawns)

Author: Nagi
Prep: 10 mins
Cook: 15 mins
Mains
Western
4.99 from 54 votes
Servings4
Tap or hover to scale
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  • 141
Recipe video above. People call this Magic Baked Shrimp - named as such because it's so simple to make, yet it tastes like a million bucks! Shrimp (prawns) baked in a white wine-butter reduction with lemon and garlic, with a crunchy parmesan breadcrumb topping! Don't skip crust bread for dunking in the incredible sauce! It's basically a crunchy version of Shrimp Scampi!

Ingredients

  • 500g/ 1 lb jumbo prawns/shrimp , peeled and deveined (Note 1)
  • 3/4 cup dry white wine (sub chicken broth)
  • 75g/ 5 tbsp unsalted butter , melted
  • 2 tbsp lemon juice
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Crunchy Topping:

  • 3/4 cup panko breadcrumbs (Note 2)
  • 1/4 cup parmesan , finely shredded
  • 1/4 tsp salt
  • 1.5 tbsp olive oil

Garnish:

  • Finely chopped parsley
  • Lemon

Instructions

  • Preheat oven to 220°C/430°F (all oven types).
  • Pour wine and half the butter into 9 x 13" / 22 x 33cm baking pan (see Note 3 if using glass). Place in oven for 10 minutes to reduce.
  • Toss prawns with remaining butter, garlic, lemon juice, salt and pepper. Butter may harden - that's ok.
  • Mix Crunchy Topping ingredients.
  • Remove pan from oven. Add prawns - spread out in single layer, but snug.
  • Top with Crunchy Topping. Bake 12 minutes.
  • Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
  • Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread to mop up the incredible sauce!

Recipe Notes:

1. Prawns/shrimp - use large/jumbo ones if possible. If you only have small or medium ones, reduce cook time by a couple of minutes.
If using frozen, thaw thoroughly and drain off excess liquid. I used frozen pink prawns/shrimp from Costco (they look cooked but they're raw!)
2. Panko breadcrumbs - breadcrumbs that are larger than normal breadcrumbs so you get incredible extra crunch! Find them in the Asian section of everyday supermarkets, and next to ordinary breadcrumbs. But they're cheaper at Asian stores!
3. Glass and heat - Pyrex and Anchor Hocking are fine at 240°C/450°F, and for the short broil/grill time required to brown top a touch. If you're concerned, use metal instead - just use a pan where the shrimp/prawns fit fairly snugly rather than spread out (minimise breadcrumbs dropping into sauce).
4. Nutrition per serving, assuming all sauce is consumed.

Nutrition Information:

Calories: 390cal (20%)Carbohydrates: 11g (4%)Protein: 30g (60%)Fat: 21g (32%)Saturated Fat: 10g (63%)Cholesterol: 352mg (117%)Sodium: 1594mg (69%)Potassium: 163mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 424IU (8%)Vitamin C: 9mg (11%)Calcium: 288mg (29%)Iron: 3mg (17%)
Keywords: Baked Prawns, Baked Shrimp, shrimp scampi
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published August 2019. Tidied up for some housekeeping matters July 2020 – no change to recipe!

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  • Browse all Prawn / Shrimp recipes


Life of Dozer

Too much garlic in this Baked Shrimp for Dozer. So I offered him something else to taste test instead (this Bacon and Egg Muffin – with a whole egg baked inside!) – and he seemed totally ok with it. 😂

Dozer taste testing breakfast muffin

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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176 Comments

  1. Marbleless says

    August 16, 2022 at 10:48 am

    5 stars
    I didn’t turn the shrimp into rubber! And it was tasty…

    Reply
  2. Tim says

    February 16, 2022 at 2:44 am

    5 stars
    great! my bad was using italian flavored panko breadcrumbs. too much extra spice…also, don’t blow off getting crunchy bread…and, if you double it, maybe cook a little longer…

    Reply
    • Nagi says

      February 16, 2022 at 9:37 am

      Thanks for that feedback Tim! N x

      Reply
  3. Anna Huynh says

    February 6, 2022 at 10:50 am

    5 stars
    So, so delish ! We mixed with scallopes and baked with shrimp !
    Yum, and so easy to make !

    Reply
  4. Tara says

    January 18, 2022 at 2:03 am

    Hi! This looks amazing! I do not have jumbo shrimp but I have large. Would I use 2lbs of large shrimp to make up for it?

    Reply
    • Kelley says

      April 14, 2022 at 4:57 am

      No. A pound is a pound. No matter what size the shrimp is. So any size works.

      Reply
  5. Betsy G says

    January 17, 2022 at 3:56 pm

    5 stars
    I write this review with the caveat that I hate shrimp. Well, seafood makes me violently ill, so I despise being anywhere near it. Hubby, son, daughter love shrimp, and thought I’d shock them and made this last night!!! They all LOVED it!! I followed the recipe and was just a tad more generous with wine & butter in the pan, extra splashes of both. Used about 1-1/2 lbs Costco 21-25 raw shrimp to cover the whole pyrex 9×13 glass pan. Visiting college niece devoured it too. Definitely had 4 healthy servings. Had about 5 shrimp left, daughter just heated them up as a snack! Served with spaghetti. I only had a bowl of plain spaghetti and ate away from the shrimp eaters, but was glad my first “fancy” shrimp dish went so lovely (though was not surprised!!)!!

    Reply
  6. Barbara says

    January 16, 2022 at 6:21 am

    Great recipe, as usual with recipetineats! I added thinly sliced fennel and cherry tomatoes with both baking steps (got my vegetables into the dish plus some color). Definitely a guest worthy dish!

    Reply
    • Barbara says

      January 16, 2022 at 6:24 am

      5 stars
      Sorry, I meant to check off the 5 stars!

      Reply
    • Barbara says

      January 16, 2022 at 6:25 am

      5 stars
      Definitely 5 stars!

      Reply
    • Nagi says

      January 17, 2022 at 10:45 am

      OOOH! That sounds so good Barbara! N x

      Reply
  7. Kris says

    January 15, 2022 at 1:15 pm

    5 stars
    So easy and so tasty! I can’t wait for the recipe book to be published.

    Reply
  8. Rita Corrente says

    January 2, 2022 at 7:51 pm

    I made this tonight and it was so tasty. However it wasn’t very saucy/liquid. Its almost like the sauce dried up too much though I did use the right amount of wine /butter. Any tips?

    Reply
    • Nagi says

      January 4, 2022 at 2:51 pm

      Hi Rita – it could be the pan was to too large or your oven runs hot – that would affect how fast it reduced the sauce. N x

      Reply
      • Rita Corrente says

        January 4, 2022 at 3:58 pm

        Thanks so much, Nagi. Will remember for next time!

        Love your recipes. Thank you!! Rx

        Reply
  9. Ericaf64@hotmail.com says

    October 18, 2021 at 2:45 am

    This is the second time I made it and the breadcrumbs turn out to be soup. I think the better option is to sprinkle on the breadcrumbs at the end

    Reply
    • Chris says

      October 21, 2021 at 8:23 pm

      5 stars
      Nagi did mention in the fine print that you need to fit the prawns snugly. And put breadcrumbs on top to avoid them falling into the sauce. Worth trying again. So delicious. Good luck

      Reply
  10. Angie says

    October 4, 2021 at 2:15 am

    5 stars
    This was a big hit! Delicious but easy to prepare: we will definitely be making this again.

    Reply
  11. Steph says

    August 31, 2021 at 7:52 am

    5 stars
    Love love love this. Made with shrimp and scallops. May use a little more butter and garlic…..don’t judge me…turns out beautifully every time!!!!!

    Reply
  12. Ruth says

    July 23, 2021 at 11:11 pm

    5 stars
    Yum, yum, yum.

    Reply
  13. Mark says

    July 19, 2021 at 6:07 am

    5 stars
    Hi Nagi!
    Fabulous recipe! Made it twice within the past month. No leftovers the first time but doubled it the second, which was a bit too much! Which method do you recommend to reheat for leftovers? skillet or oven? for how long?
    Thnaks

    Reply
  14. Mark says

    July 19, 2021 at 5:58 am

    5 stars
    Hi Nagi,
    Fabulous recipe! I made it twice within the past month. No leftovers the first, but made too much for the second go round. My question- what is the best way to reheat the baked shrimp? skillet or oven and for how long?
    Thanks!

    Reply
  15. Georgia Koremenos says

    July 8, 2021 at 12:57 pm

    I love everything about your recipes. They are right to the point for directions. No guess work unless we want to change something; which isnt often. Thanks for your hardwork. Cant wait for more.

    Reply
  16. Andrea Forestandi says

    June 27, 2021 at 7:15 am

    5 stars
    Love this recipe! I used to use a complicated ATC stovetop scampi recipe. Never again. This was so easy and better! I love dishes I can pop in the oven and out comes magic, You rock girl! Even my toddler ate some, and he usually lives on your Baked Chicken and Rice only, about to start a batch of that now!

    Reply
  17. izabel says

    March 28, 2021 at 5:36 am

    5 stars
    absolutely loved this recipe!!! made it for my mom and i and it literally tasted like something you would get a restaurant! the flavors were incredible! thank you!

    Reply
  18. Joyce A. Tomaselli says

    March 21, 2021 at 1:21 pm

    Hi! Nagi, do you reduce the oven temperature from 43o to 405 when using a glass baking dish? What size shrimp do you prefer ex. 16/20 or colossal?
    Recipe sounds delicious!

    Reply
  19. Jan says

    March 15, 2021 at 6:35 am

    That should be five stars for my review. Sorry, don’t know how I missed that final star ⭐️ !

    Reply
    • Nagi says

      March 15, 2021 at 11:09 am

      Thanks so much Jan!! N x

      Reply
  20. Jan says

    March 15, 2021 at 6:33 am

    4 stars
    I made this recipe last evening and it truly exceeded my expectations. It was just for two so only half a pound of shrimp and I kept the sauce ingredients exactly the same. I did use vermouth as I always do in place of white wine. We only drink red and vermouth works just as well with a longer shelf life once opened.
    I served with spaghetti and it was perfect. I carefully removed the shrimp from the dish, added my cooked spaghetti, coated well, plated, and placed the shrimp on top, added Parmesan cheese…delectable! I now have big plans to make this in individual au gratin dishes and serve as a sit down appetizer with crusty bread…. no spaghetti though.
    Thanks Nagi for your fantastic recipes. This is not the first of your recipes I’ve enjoyed.

    Jan…🇨🇦

    Reply
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