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This quick and easy Shrimp Parmesan recipe combines crisp Panko and parmesan breaded shrimp, tangy marinara and 3 kinds of cheese for a fun and flavorful spin on classic parm.JUMP TO RECIPE
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Who doesn’t love a good parm?
Whether it’s chicken veal or eggplant, there’s something about the classic parmesan dish that is both elegant and comforting, and universally loved. I know my in-house Gordon Ramsay of a boyfriend can’t get enough parm, and so since we had never tried Shrimp Parmesan (which we were intrigued by as it is Murray’s favorite dish on The Goldbergs) I decided to try it out. And I am so glad I did.
It has all of the classic components of Parm- a crispy vessel to envelope in tangy sauce (in this case, shrimp), a great sauce, and tons of browned glorious cheese.
While it is a bit time consuming, I do recommend that you butterfly the shrimp, as it not only makes for a great presentation, but allows for the small, delicate shrimp to stand up on the sauce, leaving some great crispy edges for the final product. It’s not hard, I swear!
How do I butterfly shrimp for the Shrimp Parmesan?
Take a look at the quick video below, in which Chef Emeril explains how to easily clean and butterfly shrimp!
This recipe is super flavorful, and employs jarred marinara (slightly doctored up) to make things a bit easier. The whole thing comes together in just under an hour. Just serve it up with your favorite pasta, some crusty bread and a great salad and you’re in business. These shrimp would also be great as a grinder with a bit of melty provolone cheese!
If you make my Shrimp Parmesan, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
- 1 lb large shrimp, peeled, deveined and butterflied
- 1 cup all-purpose flour
- 2 tsp Old Bay seasoning
- 2 eggs, beaten
- 3 oz fresh mozzarella, torn
- 1/4 cup grated parmesan cheese
- canola oil, for frying
- cooking spray
- fresh chopped basil, for serving
- 1/4 cup fresh shredded asiago cheese
- 1 cup plain Panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tbs fresh chopped parsley leaves
- 1 tbsp olive oil, plus more for finishing
- 3 cloves of garlic, sliced thin
- 1 24 oz jar of Marinara sauce
- 1/2 cup red wine (red blend or Cabernet is best)
- 1 tsp dry basil
- 1/4 tsp red pepper flakes
- Preheat oven to 350 degrees.
2. Peel, devein and butterfly your shrimp. To butterfly and devein, after peeling (leave tails on if you like) slice shrimp down the back, leaving it uncut right above the tail and a little at the top of the shrimp. (see video above for a demo). Butterflying the shrimp allows them to stand up in the dish while baking, and gives you a pretty presentation.
3. Set up your breading station: Combine flour and Old Bay seasoning in a medium mixing bowl with a wire whisk. In a separate small mixing bowl, whisk 2 eggs. In a shallow dish, combine Panko, ½ grated parmesan cheese and chopped parsley.
4. Heat ½ inch of canola oil in a deep frying pan or cast iron skillet over medium-high heat, until shimmering, and a pinch of flour disintegrated when thrown in, about 5 minutes.
5. While your oil heats up, dip each shrimp into the flour mixture, then the beaten egg, then the Panko mixture and transfer breaded shrimp to large plate or tray. Repeat until all shrimp are breaded.
6. Before you being frying, set a wire cooling rack over a baking sheet and set close to your work station.
7. Working in batches, fry the shrimp in the oil, flipping once, about 1 minute per side. Transfer to cooling rack to drain, and repeat until all shrimp are fried.
8. Make the sauce. In a 5 quart saucepan, heat 1 tbs olive oil over medium-low heat, and add sliced garlic. Cook until just fragrant, about 1 minute. Reduce heat to low, add jar of sauce, wine, basil and red pepper flakes and cook, stirring occasionally for 5-6 minutes, until bubbly and slightly thickened.
9. Transfer sauce to a large cast iron skillet or 9×12 baking dish greased with cooking spray and spread evenly on the bottom.
10. Carefully place shrimp, standing up, into the sauce (you want some of the breaded shrimp sticking out of the sauce). Sprinkle shredded mozzarella, shredded asiago, and ¼ cup grated parmesan over top of shrimp, drizzle with a bit of olive oil and transfer to the oven. Bake for 20 minutes, or until cheese is melted and bubbly. Serve with crusty bread, pasta and fresh chopped basil.
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Hi, I’m Sharon!
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