Baked Shrimp Scampi

One of my favorite dishes in the world and one that my Italian father-in-law Tony loves equally as well–if I had to guess–is Shrimp Scampi. Am I right, Tony?

This version is relatively easy to prepare –and most of the work happens in your oven.   I love recipes that I can prepare pretty much in advance and then throw in my oven when my guests arrive.  This recipe was inspired from a recipe in the Barefoot Contessa’s Back to Basics cookbook–the author Ina Garten has THE best recipes ever!

Of course, I made a low FODMAP version–but this recipe is adaptable for wheat-eating folks too.  Shrimp scampi

I have cooked up this recipe twice in the past two weeks….it’s really that good.

I used gluten free rice bread crumbs (wheat tolerant folks can use regular bread crumbs), lemon, garlic infused oil, a bit of butter, parsley, rosemary, salt and pepper.  Simple. Yummy. Yay!

scampi ingredients 

Baked Shrimp Scampi (with low FODMAP version)

Ingredients

  • serves 4
  • 1 pound frozen deveined and peeled raw jumbo shrimp (21-25 per pound)
  • 3 1/2 tablespoons garlic infused olive oil
  • salt and pepper to taste
  • 4 tablespoons fresh lemon juice (1-2 lemons)
  • 1-2 teaspoons lemon zest (if you don't own a zester, just use a cheese grater to get the zest)
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons flat leaf parsley, chopped
  • 1-2 teaspoons chopped fresh rosemary
  • 1 egg yok
  • dash of crushed red pepper, if you like it
  • 1/2 cup bread crumbs (FODMAPer use suitable brand, I used PaneRiso rice bread crumbs)

Instructions

  1. Preheat oven to 375 degrees
  2. In medium casserole dish, add shrimp
  3. Cover with 1 1/2 tablespoons garlic infused oil (save the rest for later), lemon juice and zest.
  4. Add a dash of salt and pepper and set aside.
  5. In small bowl, combine 2 tablespoons garlic infused olive oil, butter, parsley, rosemary, egg yolk, crushed red pepper, bread crumbs and a dash of salt and pepper until creamy.
  6. Spread this mixture over shrimp.
  7. Bake shrimp for about 30 minutes or until shrimp is cooked through and bread crumb topping toasted.
http://blog.katescarlata.com/2013/11/20/baked-shrimp-scampi/

Double the portion and serve for the holidays.  Serious yum.

12 replies on “Baked Shrimp Scampi

  • Marcy

    Thanks for the new post/recipe! I started my SIBO treatment of Xifaxin 550 mg 3x day for 10 days, if not completely better another 10 days. Didn’t have much Methane in breath test to require Neomycin with Xifaxin. Any meal suggestions while on treatment? So wish there was a book or good website with SIBO diet info DURING and AFTER treatment. It is so different than IBS management, as you know. Thanksgiving meal will be difficult as well… I am looking at lowfodmap vegetables and fruits while on treatment. Eggs are ok for me, but don’t feel great eating them (But maybe that is the bacteria). Thanks for any advice. Looking forward to feeling better soon and hoping be able to eat LowFodmap recipes after treatment. Thanks much.

  • Lori

    Are carob bean gum and tapioca maltodextrine ok? My so has food allergies also and has had fpies reactions to simply thick, thickit, and thicken it up. He has to have honey thick consistently due to dysphasia. I was told to ask you about his thickener.

    • katescarlata

      Lori–I have not seen data specifically on these ingredients–so can give you my best guess…gums fall in the polysaccharide category–longer chain carbohydrates than FODMAPs which are small chains–and by definition maltodextrins don’t contain fodmaps either. So they should be low FODMAP.

  • Phyllis

    I love Ina Garten and made your shrimp scamp for us on Christmas Eve. My hubby raved about it. Thank you. How do I sign up for your blog. I have signed up but no confirmation or blog.

  • Janet

    I like so many of your recipes and would love to Pin them to my FODMAP board, anyway to do this from your blog?

  • Mary Lou Ridler

    I made this tonight, only used half the amt of garlic oil till I see how I handle it( added reg olive oil to make up the difference) it was so so good. My husband who can eat what ever he wants, and is a wonderful cook, said” this is company worthy!” Thanks for all you do, I make many of your low FODMAP recipes 🙂

  • Jeanne

    I am loving your blog and all of your wonderful recipes. Thank you!
    Can you tell me where you buy the rice bread crumbs? Are they sold at Whole Foods?

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