Garlic-Parmesan Shrimp

Rating: 4.22 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.

By Perri

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.

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  • 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.

Cook's Note:

You can use panko bread crumbs if you like.

Nutrition Facts

Per Serving:
334 calories; protein 30.1g; carbohydrates 21.2g; fat 13.7g; cholesterol 202.2mg; sodium 779.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Kim's Cooking Now
Allstar
Rating: 5 stars
02/27/2020
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. Read More
Helpful
(10)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim's Cooking Now
Allstar
Rating: 5 stars
02/27/2020
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. Read More
Helpful
(10)
cheryl
Rating: 5 stars
03/30/2020
Excellent.. will definitely make again. Read More
Helpful
(1)
RusoJap
Rating: 5 stars
05/26/2020
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! Read More
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Txzookeeper
Rating: 3 stars
01/14/2021
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. Read More
ifonly
Rating: 1 stars
01/23/2021
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. Read More
SAK
Rating: 5 stars
01/26/2021
The only thing I did differently was to drizzle more butter then called for. The shrimp was amazing. Read More
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Lisa
Rating: 4 stars
02/20/2021
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 Read More
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