Editors' Pick
Jumbo Shrimp Parmesan
"I made these for dinner tonight and they are scrumptious! Can be made ahead up to and including the breading stage and refrigerated. Then drizzle with butter and bake. Found on the Global Gourmet website."
photo by Ashley Cuoco
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 12 jumbo shrimp (10 to 12 per lb)
- 2 tablespoons olive oil
- 1 clove minced garlic
- salt and pepper
- 1⁄2 cup unseasoned breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 medium lemon, cut in wedges
directions
- Preheat oven to 475 degrees.
- Peel and devein shrimp, leaving tails intact.
- Mix together olive oil, garlic and salt and pepper in a bowl.
- Add shrimp and toss lightly to coat.
- Refrigerate 30 minutes to an hour.
- In shallow bowl, combine bread crumbs and Parmesan cheese.
- Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
- Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
- Drizzle with melted butter.
- Place pan on the center rack of oven and bake for 10 minutes or until done.
- Serve immediately with lemon wedges.
Questions & Replies
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Hi, I'll soon be making this delicious looking recipe but I have a question. Actually, more accurately I have a few questions. The questions are: 1) I noticed that it says to use "unseasoned" bread crumbs...would it be ok to substitute "Italian" flavored ones? 2) I have also noticed that it says to place the shrimp on an ungreased sheet...wouldn't it be easier and less likely that the shrimp will stick to the pan if I were to grease it? 3) If the answer to the above question is to still keep the sheet ungreased, would lining the sheet with parchment paper be alright? 4) Lastly, I did not see mention of having to flip the shrimp over during cooking...is that something which needs to be done? -
Why "leave the tales intact"? This makes eating baked, or sauteed shrimp a seriously messy affair, as there is no easy way to remove the tail. So many recipe critics say "If you can't eat it, don't put it on the plate, even, or perhaps especially, as a garnish." Do the tails add something to the flavor, do they aid in cooking, what? So many people do it this way that, I avoid shrimp dishes in most restaurants because of "leave the tails intact". -
Can you use an air fryer ? -
I don’t eat shrimp but I’d like to make this for my boyfriend. Can I add marinara sauce and mozzarella cheese when it’s baking on the tray at the end. Doesn’t shrimp parmigiana mean with sauce and cheese?
Reviews
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Marie.. I love you... that's all I need to say... -
Really easy to do and turned out really good. Did this as a "candle light and wine" dinner and it worked like a charm. Thanks Marie -
Absolutely, without a doubt, the best shrimp we have ever had!!! I made these with no additions or substitutions. They are wonderful!! Thanks Marie!! I will make these a lot!!
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Superb! Wanted to see if this recipe would make good appetizers if smaller shrimp were used. It does! I used one pound of 41-50 count shrimp and the other ingredients and quantities as written. They baked in five minutes and were outstanding.
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Shrimply delicious! Great, easy and quick, what more could someone ask for. A shrimp lover's delight. I can't wait to get more shrimp and make this recipe again. Thanks so much for posting.
see 252 more reviews
Tweaks
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Added lemon zest to breading
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This was soooo yummy! I didn't make any changes to the recipe other than using a cooking spray instead of marinating the shrimp in oil. Halfway during cooking, I squeezed some lime juice onto the shrimp - I would have used lemon, but I didn't have any on hand. Served this over some quinoa and sprinkled on some chopped green onion for colour - it made for a quick but filling lunch :) Will make this again! -
YUMMY! These shrimp were simple and great! The only change was to use some cajun seasoning instead of just salt and pepper. I served them with a long grain and wild rice and a couple of vegetables, and we loved them for dinner. I doubled the recipe since I had a 2 lb bag of frozen shrimp. The next night I made pasta, Aglio e Olio: spaghetti with EVOO, crushed red pepper, and garlic, and added some mushrooms. At the last minute, I threw in the leftover shrimp to warm and tossed them into the pasta. We couldn't decide if we liked them better plain the night before, or in the pasta made with the leftovers! GREAT RECIPE!!! -
I made this recipe exactly as written with one deviation; I used Panko Breadcrumbs instead of regular breadcrumbs. These were very good and I will make them again. The shrimp were very juicy and tender on the inside; crunchy and flavorful on the outside. I did find that 1TBS of butter would have been more than enough for this dish, and thus, 4 stars because the shrimp was a bit oily on the bottom side. The next time that I make this recipe I will cut the butter by half. VERY good recipe- thank you! -
Outstanding! I omitted the salt and pepper and used a Cajun seasoning instead. I wanted to spice them up some. To save time and effort I put the bread crumbs and cheese in a gallon sized ziplock and shook them up. Great recipe will make again.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
