Parmesan Shrimp

These Wicked Parmesan Shrimp are perfect for an appetizer, snack, or served over pasta or rice as a main dish.

I whipped up these delicious shrimp for a little get together and I thought I'd take a quick moment to share the recipe. It was really easy and the flavor was fantastic! Everybody raved and asked for the recipe. Of course, it's hard to go wrong with butter, garlic, parmesan, and breadcrumbs, right?

This parmesan shrimp is one of the first recipes I ever shared on this site over 16 years ago! You can see that my photography skills have vastly improved since then. 🙂 This is on my list to re-shoot, so check back to see the new images in the next few months.

I love to serve this with a side of garlic snap peas or some sauteed green beans and mushrooms. It's a simple but oh-so-delicious meal!

Ingredients

• Jumbo shrimp (make sure to use large shrimp; here's a sizing chart)
• Olive oil
• Minced garlic
• Salt and pepper 
• Unseasoned breadcrumbs (make these fresh - it will make all the difference!)
• Grated parmesan cheese
• Melted butter
• Lemon, cut in wedges

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

Instructions

1. Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact.
2. Put olive oil, garlic, and salt and pepper into a large plastic bag; add shrimp and toss lightly to coat. Refrigerate about an hour - or longer - to let flavors meld. 
3. Mix fresh bread crumbs and parmesan cheese in a shallow dish. Holding each shrimp by the tail, coat shrimp in mixture (the breading will be light; this is not a heavy breading). 
4. Arrange shrimp so that they aren't touching each other on an ungreased cookie sheet or in a baking dish.
5. Drizzle with melted butter.
6. Place pan on the center rack of oven and bake for 8 - 10 minutes or until done.
7. Serve immediately with lemon wedges.

Substitutions & Variations

• You can make this with additional seafood, too! Add in some scallops or calamari.
• Instead of olive oil, you can use avocado oil, ghee, or really any cooking oil you have on hand.
• Instead of unseasoned breadcrumbs, you could swap in panko.
• Give it a kick with some red pepper flakes.
• I leave the tails on, but you can remove the tails if you prefer to make it easier for your guest to eat.
• Add chopped fresh parsley or finely chopped fresh scallions.

Storage & Reheating

You can store leftover parmesan shrimp in an airtight container in the fridge for up to three days, or the freezer for up to one month.

To reheat:

• Microwave: Add shrimp to a microwave safe dish and heat on medium for one minute. Stir and zap in 30 second bursts until heated to desired temperature.
• Stove: Add leftover shrimp to a skillet with a splash of oil or butter Heat on medium until warmed through. Shrimp cooks quickly, so be careful not to overcook.

Continue to Content

Parmesan Shrimp

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Parmesan Shrimp are perfect for an appetizer, snack, or served over pasta or rice as a main dish.

Print

Ingredients

• 2 pounds Jumbo shrimp (make sure to use large shrimp, I used two pounds total which was about 40 or so shrimp) 
• 2-4 tablespoons olive oil
• 3 cloves minced garlic
• salt and pepper 
• 1 cup unseasoned breadcrumbs (make these fresh - it will make all the difference!)
• ½ cup grated parmesan cheese
• 4 tablespoons melted butter
• 1 medium lemon, cut in wedges

Instructions

1. Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact.
2. Put olive oil, garlic and salt and pepper into a large plastic bag; add shrimp and toss lightly to coat. Refrigerate about an hour - or longer - to let flavors meld. 
3. Mix fresh bread crumbs and parmesan cheese in a shallow dish. Holding each shrimp by the tail, coat shrimp in mixture (the breading will be light; this is not a heavy breading). 
4. Arrange shrimp so that they aren't touching each other on an ungreased cookie sheet or in a baking dish.
5. Drizzle with melted butter.
6. Place pan on the center rack of oven and bake for 8 - 10 minutes or until done.
7. Serve immediately with lemon wedges.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 347mgSodium: 1825mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 40g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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