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?

These are SO GOOD!!

Wicked Parmesan Shrimp Ingredients

• Jumbo shrimp (make sure to use large shrimp, I used two pounds total which was about 40 or so shrimp; this served six adults with side dishes)
• 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.)

How To Make Parmesan Shrimp

• Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact.
• 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. 
• 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). 
• Arrange shrimp so that they aren’t touching each other on an ungreased cookie sheet or in a baking dish.
• Drizzle with melted butter.
• Place pan on the center rack of oven and bake for 8 – 10 minutes or until done.
• Serve immediately with lemon wedges.

What To Serve With Parmesan Shrimp

Parmesan shrimp is great served as an appetizer, but if you want to turn it into a main dish, you can serve it with pasta, potatoes, or rice. Here are a few other things you can serve Parmesan Shrimp with:

• Caprese Salad
• Wedge Salad
• Lemony Romaine & Avocado Salad
• Cheesy Baked Potato Gnocchi
• Mashed Potatoes
• Sauteed Green Beans & Mushrooms
• Crispy Smashed Potatoes
• Grilled Eggplant
• Vegetable Tian
• Stuffed Baked Potatoes
• Baked Garlic Parsnip Fries
• Garlic Herb Browned Butter Cauliflower
• Easy Mushroom Risotto with Gorgonzola
• Parmesan Garlic Butter Biscuits
• Bread & Tomato Au Gratin Recipe with Bacon & Blue Cheese
• Stuffed Zucchini

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 for a pretty finishing touch.
• Add a splash or two of chicken broth or white wine during cooking to create a little more sauce.

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 parmesan shrimp:

• 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

Wicked Parmesan Shrimp

Yield: 4-6 Servings

These Wicked 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!)
• 1/2 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.

Try the delicious shrimp recipes next!

• Baked Coconut Shrimp
• Cajun Shrimp and Grits
• Garlic Butter Shrimp Scampi Recipe
• Gambas al Ajillo (Shrimp in Garlic Sauce)
• Shrimp and Sausage Boil

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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