This shrimp parmigiana is an easy baked shrimp recipe with boatloads of flavor and amazing texture! Juicy parmesan-crusted shrimp gets smothered with tangy marinara sauce and mozzarella, then baked in the oven until crispy.
I’ve done classic chicken parmesan and eggplant parmesan. Now, since it’s summer and I’m obsessed with all things shrimp, I’ve added this baked shrimp parm to the list!
Coming fresh from the kitchen with another shrimp-tastic recipe: shrimp parmigiana! If you ask me, baking is one of the most underrated (and easiest) ways to cook shrimp. I love recipes like my baked shrimp scampi and baked battered shrimp that leave my hands free for other things, like sipping rosé and putting together a fresh salad to go on the side.
With this recipe, I’ve recreated classic baked chicken parmesan with shrimp instead, and it turned out amazing. It has juicy jumbo shrimp fried in crispy breading and then baked under a blanket of cheese and marinara sauce. The perfect summer dinner!
Why I Love This Shrimp Parmesan Recipe
- The best texture. I’ve (humbly) mastered the art of perfectly cooked shrimp. It’s one of my favorite ingredients and I love the contrast of juiciness and crunch in this recipe. Even though it’s deep-fried, the flavors are light and not greasy at all!
- Easy to make. You’ll get your hands a little dirty, here, but the steps are quick and it’s totally worth it. The breading crisps up golden around the shrimp. Topped with melty cheese and sauce, it’s the best.
- Versatile. Shrimp parmigiana is a real multi-tasker. Alone topped with fresh basil? Delicious. Served over pasta? Divine. Paired with crostini or toasted garlic bread? Swoon. I will never get tired of this parmesan-crusted shrimp.
Ingredients You’ll Need
These are some quick notes on the ingredients for this easy shrimp parmigiana. Scroll down to the recipe card for a printable list along with recipe details.
- Flour and Eggs – All-purpose flour works great, and you’ll need to lightly beat the eggs before you start.
- Breadcrumbs – I season the breadcrumbs myself with freshly grated parmesan and Italian seasoning, or you can buy seasoned breadcrumbs from the store.
- Parmesan – Fresh parmesan has the best flavor (you won’t regret it!). In a pinch, pre-grated “shaker” parmesan is also fine since we’ll be mixing it into the breadcrumbs.
- Shrimp – Big, jumbo shrimp are best for this recipe. You’ll need to peel and devein the fresh shrimp first. Frozen shrimp will work, too, but make sure to thaw them and pat them dry.
- Oil – Vegetable oil, like canola or avocado oil, for frying.
- Marinara Sauce – If you have a recipe for homemade marinara sauce, use it. Otherwise, a jar of your favorite store-bought marinara does the trick.
- Mozzarella – For best results, shred the cheese fresh from the block. Pre-shredded cheese doesn’t melt as nicely.
- Basil – Fresh basil is a must!
Why Is It Called Parmigiana?
Parmigiana is an Italian dish where a filling– in this case, shrimp– is lightly fried and then baked under tomato sauce and cheese. While the name “parmigiana” means “from Parma” (the city in Northern Italy, where Parmesan cheese comes from) the recipe is actually based on eggplant parmigiana, a dish from the South.
How to Make Shrimp Parmigiana
There’s a little bit of hands-on work to get your shrimp breaded and crispy before baking, but the steps are simple enough. Follow along here and scroll to the recipe card for printable directions.
- Prep. Set up a dredging station of three bowls: flour in one, beaten eggs in another, and a third bowl of breadcrumbs mixed with parmesan and Italian seasoning.
- Bread the shrimp. Dip the shrimp first into the flour, then into the egg, and finally into the breadcrumbs to coat. Keep the coated shrimp aside on a plate.
- Fry. After all your shrimp are coated, shallow-fry them in a skillet with hot oil. Work in batches, cooking until the breading is crisp and browned. Afterward, drain the finished shrimp on paper towels.
- Assemble. To make your shrimp parmigiana, arrange the shrimp over a layer of marinara sauce in a casserole dish. Sprinkle over some fresh mozzarella.
- Bake. Bake the shrimp at 425ºF for 5 minutes, or enough to melt the cheese. Buon appetito!
Recipe Tips
- Fry in batches. It avoids overcrowding the pan and the shrimp crisps up more evenly as a result.
- Check the oil temperature. Heat the oil to 370ºF and keep it there. Oil that’s too hot will burn the breading, while oil that’s not hot enough won’t crisp the shrimp properly. A candy thermometer works great for this.
- Bake in a single layer. Arrange the shrimp in a single layer inside the baking dish. The best pan for this recipe is a 9×13” casserole dish, since there’s plenty of room to space out the shrimp while containing the sauce and cheese.
- Don’t overcook. Overcooked shrimp will be tough and rubbery. Most jumbo shrimp need only 2-3 minutes per side in the frying pan, and short bake in the oven to cook through.
- Check that the shrimp is done. With pan-seared shrimp scampi, the shrimp is done when it turns opaque pink in color. This is trickier to see in this recipe since the shrimp is wrapped in a layer of crispy breading and then fried. Your best bet is to look at the shape. Breaded shrimp will curl into a “C”, and the tail will turn rosy pink when it’s cooked.
- Make it spicy. Mix chili flakes into the breading or sprinkle them over the assembled shrimp parmesan for a spicy kick.
What to Eat With Shrimp Parmigiana
I love serving crispy, saucy shrimp parmigiana over a big bowl of spaghetti with a few fresh basil leaves for garnish, and a Campari spritz nearby. Just add a side of fluffy garlic breadsticks and a leafy Caesar salad or veggies, like sautéed broccolini.
And I’ll never pass up homemade tiramisu next to a cortado for dessert!
Proper Storage
- Refrigerate. Store leftover shrimp parmigiana in an airtight container in the fridge for 3-4 days.
- Reheat. Warm the shrimp in a skillet over medium heat until it’s hot throughout.
- Freeze. You can freeze shrimp parmesan for up to 3 months. Let it cool to room temperature and store it in a freezer-safe container. Defrost the shrimp in the fridge before reheating.
More Shrimp Recipes
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Prep. Preheat the oven to 425°F and grease a 9X13-inch baking pan with non-stick cooking spray.
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Set up your dredging station. Set up 3 small-medium bowls, one next to another. Put the flour in one, beat the eggs in another, and whisk together the breadcrumbs, parmesan, Italian seasoning, salt, and pepper in the third. Place a large plate at the end of the row of bowls.
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Bread the shrimp. Dip one shrimp in the flour to coat. Shake it off. Dip the shrimp in the beaten eggs to coat. Shake it off. Dip the shrimp in the breadcrumb mixture to coat. Place it on the plate. Repeat with the remaining shrimp.
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Prepare to fry. Heat about 2 inches of oil over medium-high heat in a large, heavy-bottomed saucepan. Use a candy thermometer to measure the oil temperature. Once it reaches 370°F, you are ready to fry. Place a large plate near the stove and spread a couple of paper towels over it.
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Fry. Add several shrimp to the oil. Be careful not to crowd the pan (you can fry in batches if needed). Fry for 2-3 minutes and then flip and fry for an additional 2-3 minutes or until golden brown. Transfer the shrimp to the plate lined with paper towels.
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Assemble. Spread the marinara sauce over the bottom of the baking dish and arrange the shrimp in a single layer over the sauce. Sprinkle with mozzarella.
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Bake. Bake uncovered at 425°F for 5 minutes or until cheese has melted.
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Serve. Serve over pasta, garnished with fresh basil.
Calories: 562kcal | Carbohydrates: 32g | Protein: 51g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 394mg | Sodium: 1788mg | Potassium: 912mg | Fiber: 3g | Sugar: 5g | Vitamin A: 977IU | Vitamin C: 8mg | Calcium: 409mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
