Red Lobster Shrimp Scampi: A Buttery Garlic Delight

It was a hectic Tuesday when I discovered the magic of homemade shrimp scampi. After a particularly exhausting day at work, I was craving that buttery, garlicky shrimp from Red Lobster but couldn’t bear the thought of waiting at a restaurant. Standing in my kitchen, staring at a package of shrimp I’d thankfully remembered to thaw that morning, I wondered if I could recreate that Red Lobster experience at home.

Now, this dish has become my secret weapon for those nights when I need something impressive with minimal effort. Whether I’m treating myself after a long day or hosting last-minute dinner guests, this Red Lobster shrimp scampi copycat never fails to make any meal feel special. The best part? It comes together in less time than it would take to drive to the restaurant and wait for a table.

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Why This Recipe Works

This shrimp scampi recipe captures the essence of Red Lobster’s popular dish through a perfect balance of simple, high-quality ingredients. The success lies in the technique of infusing butter with garlic flavor before adding wine, creating a sauce that penetrates the shrimp during baking. The addition of Italian breadcrumbs creates a delightful textural contrast to the tender shrimp while absorbing the flavorful butter sauce.

Baking at a high temperature ensures the shrimp cook quickly without becoming rubbery while allowing the breadcrumbs to develop a golden-brown crust. This method closely mimics Red Lobster’s current preparation, which has evolved from their original scratch-made version to a more consistent, mix-based approach, but delivers all the flavor of the restaurant experience.

Red Lobster Shrimp Scampi Recipe Ingredients

Here’s a list of what you need:

• Unsalted butter – Creates a rich, luxurious base for the sauce
• Garlic – Provides the signature aromatic flavor essential to scampi
• Dry white wine – Adds acidity and depth to balance the richness of the butter
• Shrimp – The star ingredient should be large, peeled, and deveined
• Italian bread crumbs – Adds texture and absorbs the flavorful sauce

Step-by-Step Instructions

Preparing the Garlic Butter Sauce:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt ½ cup unsalted butter over medium heat.
3. Add 3 teaspoons of minced garlic to the melted butter and sauté until the garlic becomes fragrant, about 1-2 minutes. Be careful not to brown the garlic.
4. Pour in 1 cup dry white wine and heat through. Remove from heat and set aside.

Creating the Breadcrumb Topping:

5. In a small bowl, melt 1 tablespoon of butter in the microwave.
6. Add ½ cup Italian breadcrumbs to the melted butter and stir until the crumbs are evenly coated. Set aside.

Assembling and Baking:

7. Arrange 1 pound of peeled and deveined raw shrimp in a single layer in a baking dish.
8. Pour the garlic butter wine sauce evenly over the shrimp.
9. Sprinkle the buttered breadcrumbs evenly over the shrimp and sauce.
10. Bake in the preheated oven for 10-12 minutes, until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
11. Remove from the oven and serve immediately.

Chef’s Notes

For the most authentic Red Lobster experience, use large shrimp (21-25 count per pound) and be careful not to overcook them. The shrimp should be just opaque and still tender when done. While Red Lobster now uses a pre-made mix for consistency across locations, this from-scratch version delivers that same excellent flavor profile that made the dish famous.

The wine is crucial for authentic flavor, but if you don’t keep wine on hand regularly, I recommend purchasing a bottle of dry sherry and storing it in your pantry. Unlike regular wine, sherry has a much longer shelf life after opening and works beautifully in this recipe.

For an extra special presentation miming the restaurant experience, divide the shrimp and sauce between individual gratin dishes or ramekins before adding the breadcrumbs and baking. This creates those desirable crispy edges and makes for an impressive presentation at dinner parties.

Can’t use wine? No problem!

A lot of people ask me can they substitute out the wine in the recipe, I would honestly say you could try some clam broth. You can try to do this with chicken broth, but it won’t come out the same.

If you are wondering what type of wine to use, I would suggest a dry one like a Chardonnay. I wouldn’t spend a lot of money on the wine. A Gallo wine would work well.

Storage and Make-Ahead Tips

• Make-ahead: Prepare the garlic butter sauce up to 24 hours ahead and refrigerate. Warm slightly before using.
• Storage: Refrigerate leftovers in an airtight container for up to 2 days
• Reheating: Warm gently in a 300°F oven for 5-7 minutes until heated through
• Freezing: Not recommended as the texture of the shrimp and sauce will deteriorate

Love Red Lobster? Try these copycat recipes!

• Baked Bacon Wrapped Scallops
• Coconut Shrimp Sauce
• Favorite Red Lobster Recipes
• Seafood Nachos

Favorite Shrimp Recipes

• Bang Bang Shrimp
• Battered Shrimp
• Chicken and Shrimp Carbonara
• Creole Shrimp and Grits
• Shrimp Alexander
• Shrimp Parmesan
• Shrimp Pasta with White Wine Sauce
• Shrimp Tempura Recipe
• Walnut Shrimp Recipe

Check out my easy shrimp recipes and the best Red Lobster recipes here on CopyKat!