A delicious bread crumbs and parmesan coating is applied to crispy shrimp. My family is addicted to it! If you have particularly big eaters, I’d advise doubling the recipe because it’s so good! Serve alongside salad and spaghetti.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- 1 cup dry bread crumbs
- 1 cup shredded Parmesan cheese
- 2 tablespoons dried parsley
- 1 ½ teaspoons garlic powder
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter, melted, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch glass casserole dish with nonstick cooking spray.
- Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
- Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
- Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.
- You can use panko bread crumbs if you like.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 779 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
WOW, hard to believe this was so simple yet so flavorful. I loved this recipe. I used panko and fresh coarse grated parmesan because it’s what I had on hand. PERFECT. Took 20 minutes in oven and broiled for 3 minutes. Thanks for sharing your recipe.
We Loved it and didn’t make any changes to the recipe. We are having it again this weekend.
My family loved this recipe!
Just made this for the first time, and the family all loved it. I used 1/2 c. Panko and 1/2 c. Powdered parmesan and only 1/2 tsp. Powdered garlic. It was plenty garlic-y and I had more than enough bread crumb coating. It’s a keeper!
Was fine too much crumbs
Follow as written except added a few red pepper flakes, a little salt (cheese is salty) and pepper. One could add italian seasoning too. Really good and easy!
amazing
Delicious and easy to make!
Worked great with panko crumbs as well. Update 2023: Still great!!
Soo simple yet super Delicious. Quick and easy prep. I did use grated parm bc that’s what I had but I also think sticks better. Also added a little extra seafood seasonings. After shaking it didn’t look like much stuck but after sprinkling the leftover breading in top with the melted butter, it really did the job. Obviously don’t use the rest of the breading if alot… you don’t want an heaping mound but just enough to coat the surface. Cooked 20 mins in total with the last 3-4 on broil same temp. They came out perfectly juicy and crunchy. Definitely recommend
Pretty good. Baked it at 425 degrees. Used pinko crumbs. It was perfectly crispy.
Delicious!! I used 1 lb of shrimp but only used 1/2 C of Panko and 1/2 C of grated Parmesan. Grated Parmesan incorporates better with the breadcrumbs. Kept the rest of the ingredients as per the recipe. There was a light coating on the shrimp when I shook them in the bag. I placed all of the shrimp in a baking dish and covered with most of the breadcrumb Parmesan mixture. I think I had a bit leftover. Drizzled with butter. Baked and then broiled per directions. It came out fabulous! Delicious!! I am making this again tonight.
I loved this recipe. It looked really good and it smelt really good when cooking. But when I tried it it was soo good.
Very good. More tasty than I expected. Lots of leftover breadcrumbs. Next time I will use ritz along with half panko. I cooked for 17 minutes
The only thing I did differently was to drizzle more butter then called for. The shrimp was amazing.
My husband hated it. There was too much breadcrumb/cheese mixture, I followed the directions and placed, what was not used for coating the shrimp, around the shrimp and topped with extra melted butter. The entire recipe was too dry.
I made this exactly as written. I used the shredded Parmesan like it called for but when I shook the shrimp, none of it stayed on. Maybe it would be better with grated Parmesan. I put the cheese from the bag I’d shaken the shrimp in, on top after placing the shrimp in the dish. I thought it was ok but nothing I would make again. I was disappointed that I used my shrimp for this recipe.
These were really great and ridiculously easy to make. My only complaint (and it was a minimal complaint) was that I’d prefer the seasoning to give it a slight crisp to the outside, but this I have simply been an error on my end. I might have even added a little too much butter since the amount of called Ford didn’t seem to cover all the shrimp. But I’ve had so many compliments on how good this shrimp recipe is that I’d be a fool not to keep it in my repertoire. And we all definitely agreed it was the PERFECT shrimp recipe for a surf and turf alongside a thick beautiful steak!
Excellent.. will definitely make again.
I scaled this down to 2 servings for just me and my husband. I knew that I wouldn’t need the full amount of coating, so I only used 1/4 cup of panko and parmesan (even though half the recipe would be double that). The amount was perfect, with none left over. As I mentioned, I used panko instead of dry bread crumbs, and I also used fresh parsley, as I had it on hand. I had peeled and deveined my shrimp earlier in the day, and they were too dry for the coating to stick to them, so I drizzled a bit of olive oil on them before coating. You really have to press the coating on them to get them to stick. I have another recipe that is very similar to this one, where you butterfly the shrimp and brush them with the melted butter, and then sprinkle the breading on top of them. I think in hindsight, that method works better. These are very tasty, and something that we will definitely make again.