Shrimp Scampi Bake


This recipe for baked shrimp scampi is similar to the classic version but made with a bit of Dijon for extra flavor.

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins


  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached

  • 1 cup butter

  • 2 tablespoons Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped fresh parsley


  1. Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)

    a top down view of all ingredients for baked shrimp scampi gathered in small bowls on a marble countertop.

    Dotdash Meredith Food Studios

  2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

    a scampi butter, lemon, herb, sauce coming together in a small sauce pan.

    Dotdash Meredith Food Studios

  3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

    raw shrimp in the bottom of a baking dish covered with butter, lemon, herb, sauce.

    Dotdash Meredith Food Studios

  4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

    an overhead view of perfectly baked shrimp scampi served next to a bowl of spaghetti noodles.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

330 Calories
25g Fat
2g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 330
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 75%
Cholesterol 234mg 78%
Sodium 426mg 19%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 23g
Vitamin C 4mg 21%
Calcium 69mg 5%
Iron 3mg 16%
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love