The shrimp was a bit on the salty side for me, so I’ll try a few tweaks next time. Namely, I’ll include a touch less salt in the marinade and a bit more crushed red pepper instead.
I’d also love to try using a different dry white wine, just to see how it impacts the flavor.
The buttery panko topping, on the other hand, was my favorite part of the dish. I’m a sucker for a meal with a delicious sauce that you can easily sop up with bread, and this baked shrimp scampi definitely did the trick.
I was also surprised by the sauce’s robust blend of flavors. I knew the recipe would heavily feature butter, garlic, and lemon, so I expected that I’d mostly taste just those flavors — which would’ve been fine with me, as someone who always enjoys a garlicky, lemony dish.
However, I loved that I could taste all the other ingredients, too, from the rosemary to the red pepper flakes.
It made for an exceptionally flavorful dish: My meal was delightfully zesty, savory, and herbaceous, all at once. I’ll definitely be baking this one again this summer.
This story was originally published on November 26, 2025, and most recently updated on July 16, 2026.
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