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Shrimp Scampi Bake


"Easy version of this classic with the wonderful 'zip' of Dijon-style mustard."
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45 m servings 420 cals
Original recipe yields 6 servings


  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1857
  1. 2424 Ratings

Most helpful positive review

This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them...

Most helpful critical review

This dish would have been much better w/ at least half of the mustard. The mustard overpowered the garlic so I felt like I was eating mustard shrimp as opposed to garlic.

Most helpful
Most positive
Least positive

This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them...

This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I u...

We loved this recipe. So fast and easy. As far as some of the comments made about using less butter, I went ahead and used all the butter which I think was needed to make sure the shrimp was c...

I too made some modifications to this great recipe. I used 24 oz. of frozen shrimp, with the tail on. Used only 1 tablespoon of mustard, and I added apprx. 1 tablespoon old bay seasoning, 3 clov...

Wow, I was really impressed with this! Other than adding a "glug" of white wine I made this as stated and was very happy. It's easy to throw together, is ready in mere minutes, looks lovely on t...

I've only taken the time to write 4 reviews thus far. I felt compelled to write a positive review for this dish. It is truly EXCELLENT, given the time investement and number of ingredients. This...

I really liked this recipe! I'm only thirteen, so I'm not really taken seriously when I cook, but this made my family finally realize it! Thanks!

The main reason this is a 5* rating comes from the ease of preparation in relation to the awesome results! My boyfriend and co. devoured this last night at dinner, along with Baked Pineapple an...

This dish was quick, easy and absolutely delicious!! Wonderful flavor!! I used Grey Poupon "Mild & Creamy" style mustard, as others commented that the mustard taste was overwhelming. The tast...