Oh, nothing quite hits the spot like classic Italian-American comfort food, does it? When you need that filling, cheesy hug of a dinner, I immediately turn to this recipe for baked Shrimp Parmigiana. Forget those heavy, deep-fried versions; mine keeps all the dreamy flavor but swaps some of the guilt for pure cheesy satisfaction!
I absolutely adore this dish because it comes together so quickly. It proves you don’t need hours standing over hot oil to get that perfect golden crust and gooey mozzarella topping. Seriously, this baked version is my weeknight hero. It’s rich, undeniably satisfying, and it tastes like a weekend meal.
Why This Shrimp Parmigiana Recipe Works So Well
I know what you’re thinking: baked seafood? Won’t it be soggy? Absolutely not! This version is all about maximizing flavor while keeping things relatively simple. It’s my go-to when I want that restaurant feel without the kitchen cleanup.
-
Quick Prep Time for Easy Weeknights
You saw the details—prep time is only 20 minutes! That’s faster than ordering takeout, honestly. You can have this ready for the oven before the kids even finish setting the table.
-
Perfectly Baked, Not Fried, Shrimp Parmigiana
We do pre-fry it just a tiny bit to set the crust, but the magic happens in the oven. This baking method gives you a gorgeous golden coat that holds up perfectly under that layer of sauce and mozzarella. It keeps the Shrimp Parmigiana from feeling greasy, which I love.
Gather Your Ingredients for Shrimp Parmigiana
Okay, let’s talk about what you need to pull this off. The beauty here is that these are mostly pantry staples you probably already have on hand. We’re working with one pound of large shrimp—make sure they are peeled and deveined, that’s half the battle right there!
You’ll need your standard dredging trio: flour, two eggs whisked up nice and fluffy, and the special breadcrumb mixture. Don’t forget the heroes: your marinara sauce (2 cups worth!) and that gorgeous fresh mozzarella. I swear by fresh mozz here; it just melts better.
Ingredient Notes and Substitutions for Shrimp Parmigiana
When it comes to the sauce, listen, if you’re having a crazy day, grab your favorite jarred marinara. Trust me, I do it all the time! The real flavor boost comes from mixing that half cup of Parmesan right into your breadcrumbs along with the oregano and garlic powder. That seasoned crust is everything for the Shrimp Parmigiana.
If your breadcrumbs seem too fine or powdery, try mixing in a tablespoon of panko with your regular crumbs. That gives you that little extra crunch integrity under all that cheese. Remember to season everything well—salt and pepper in the flour and in the crumbs!
Step-by-Step Instructions for Perfect Shrimp Parmigiana
Time to get cooking! We start off by getting the kitchen ready, which is super important for smooth sailing. Preheat that oven to 400 degrees F (200 degrees C) right away and make sure you’ve got that baking dish greased up nicely. Don’t wait until the shrimp are breaded to preheat, or things get stressful!
Setting Up the Breading Station
This station is crucial. Grab three shallow dishes. Dish one is your flour—just plain flour. Dish two is where you whisk those two eggs until they’re frothy. Dish three? That’s the star: where you mix your breadcrumbs with the Parmesan, dried oregano, and garlic powder. Make sure you get a good grind of salt and pepper into that breadcrumb mix; that’s where the crust gets its punch of flavor. It’s a assembly line, and you don’t want one step waiting on another!
The Light Frying Technique for Shrimp Parmigiana
You only need a little olive oil in a skillet over medium-high heat. We’re not making fully fried shrimp here! We just want to set that crust. Dredge each shrimp, shake the excess flour off, dip in the egg, and coat really well in the crumbs. Drop them in the hot oil for just about 1 to 2 minutes per side. They should look golden, not cooked through. Trust me on this—if you cook them all the way now, they turn rubbery in the oven. Just a quick flash fry, then right onto paper towels to drain.
Assembling and Baking Your Shrimp Parmigiana
Now for the fun part, where this becomes amazing Shrimp Parmigiana. Ladle a thin layer of marinara sauce onto the bottom of your prepared dish. Arrange the lightly fried shrimp in a single layer over that sauce. Then, top each guy with another little dollop of sauce. Finally, lay a slice of that fresh mozzarella over every shrimp and sprinkle on some extra Parmesan. Pop it into that hot oven for 12 to 15 minutes. You’re done when that cheese is melted, bubbly, and the shrimp are cooked perfectly through!
Tips for Achieving the Best Shrimp Parmigiana
Even though my main recipe involves that quick fry, I know some of you are looking for ways to skip that step entirely for an ultra-easy dish. I totally get wanting to minimize oil splatter! The goal is still a beautiful, cheesy finish for your Shrimp Parmigiana.
Alternative Crispy Baking Method
If you want to skip the stovetop completely, you absolutely can! Just bread those shrimp as directed, but skip step four entirely. Lay them right onto the baking sheet (or even directly onto the sauce layer, your choice!) and just bake them. Because they aren’t getting that initial head start from the oil, you’ll need to increase your oven time a bit. Instead of 12 to 15 minutes, start checking around 18 minutes, and maybe run the broiler for the last minute until the cheese is bubbly brown. You might lose a tiny bit of the crust’s texture, but you gain a whole lot of easy cleanup!
Serving Suggestions for Shrimp Parmigiana
So, you’ve pulled that glorious, cheesy casserole out of the oven. Congratulations! But now comes the most important question: what are we serving with this amazing Shrimp Parmigiana? You need something perfect to soak up all that extra sauce and melted mozzarella, right?
You can’t go wrong with a classic mound of spaghetti or linguine underneath. The sauce we used is fantastic coating any long noodle. If you’re feeling extra indulgent, try serving it over some creamy pasta—I have a recipe for that luscious Alfredo sauce ready for when you need an extra decadent night!
But honestly, the real winner here is something crunchy on the side. You need some amazing bread for dipping. I always whip up a batch of something crusty—my absolute favorite is serving this with my recipe for thick, garlicky breadsticks. You just can’t beat dipping warm, buttery bread into that extra marinara. You can find the recipe for those amazing garlic breadsticks on the blog!
If you want to keep the meal balanced, a simple side salad with a bright, acidic vinaigrette is perfect. It cuts right through the richness of the cheese and shrimp so you don’t feel quite so guilty eating seconds. Think fresh arugula, maybe some shaved red onion, and a lemon dressing. It’s simple, fresh, and keeps the focus right where it should be: on that cheesy shrimp!
Storing and Reheating Leftover Shrimp Parmigiana
So, you managed to have leftovers? That’s fantastic news because this baked Shrimp Parmigiana tastes almost as good the next day. The goal here is keeping that crust somewhat intact, and the microwave is definitely not our friend for this mission.
When you’re putting it away, try to transfer the remaining portion to an airtight container. If you stacked it really high in the baking dish, try to separate the shrimp layers a bit, maybe putting parchment paper between them if you can manage it without destroying the whole thing. It should keep happily in the fridge for about three days. Don’t leave it sitting out on the counter though—that cheese and sauce need to chill!
Reheating is where you need a little patience. I strongly recommend reheating it in the oven. You want to set the temperature lower—maybe about 325 degrees F. Pop the portion you want to eat onto a small, oven-safe plate or baking tray. Cover it loosely with foil first. This traps the heat so the cheese melts back down slowly without burning.
Give it about 15 to 20 minutes covered. Once you see the sauce bubbling slightly, carefully pull the foil off for the last couple of minutes. That little bit of uncovered time helps the breading firm up again, or at least not get totally soggy from trapped steam. If you’re in a massive hurry, the air fryer works beautifully too, set low, around 300 degrees, for about 8 minutes. Just avoid the microwave if you can, unless you actually enjoy eating warm, slightly rubbery shrimp!
Frequently Asked Questions About Shrimp Parmigiana
I always get so many great questions whenever I post this recipe for Shrimp Parmigiana! It’s natural; everyone wants to make sure their seafood turns out perfect. Here are some of the things I hear most often in the comments section.
Can I use frozen shrimp for this Shrimp Parmigiana?
You really can, but you need to thaw them first! You can’t bread or fry shrimp properly if they still have ice crystals. The best way, in my opinion, is to thaw them slowly in the refrigerator overnight. Once they are fully thawed, make sure you pat them *bone dry* with paper towels before they go into the flour. Any lingering moisture will make your breading slide right off when you fry them. If you’re looking for more ways to use up shrimp, check out my list of 10 delicious cooked shrimp recipes!
Can I prepare the breading ahead of time?
Yes! This is a great time-saver, especially if you plan on having company. You can absolutely combine the breadcrumbs, Parmesan, oregano, and seasonings in a zip-top bag or an airtight container and keep it in the pantry for a few days. However, I would wait to combine the flour and egg mixtures until right before you are ready to bread the shrimp. The flour tends to clump when stored, and the egg mixture is best when freshly whisked.
If you want to prep the shrimp itself, you can dredge them completely earlier in the day—flour, egg, crumbs—and lay them out on a baking sheet lined with parchment paper. Cover them tightly and stick them in the fridge. Just try not to let them sit for more than six hours, or the crumbs can start to get a little damp.
If I skip the quick fry, how long do I bake the shrimp?
That’s the question for the non-friers! If you’re going straight into the oven as described in my alternative baking tip above, you need to budget about 18 to 22 minutes, sometimes longer if your shrimp are particularly large. You’ll bake them covered with foil for most of that time, and then uncover them for the last few minutes to get that cheese melted and golden brown. Keep an eye on them after the 15-minute mark because the thickness of the mozzarella can sometimes bake faster than the shrimp inside cooks through. You want that beautiful, bubbly Shrimp Parmigiana!
Estimated Nutritional Snapshot
Now, I am not a nutritionist, not by a long shot! I just love making food that tastes incredible, and sometimes we want a general idea of what we’re diving into, right? These numbers are just estimates based on the ingredients listed—your specific brands of marinara or mozzarella might nudge the totals a little one way or the other for your baked Shrimp Parmigiana.
Keep in mind that the primary way these numbers can shift is based on how much oil you use in that light frying step or the fat content of your cheese. For four good servings, here is what we are generally looking at for each plate:
- Calories: Around 450 per serving
- Protein: A hefty 35 grams—shrimp are great protein powerhouses!
- Fat: About 22 grams total fat.
- Carbohydrates: Roughly 30 grams, mostly coming from the breading and the marinara sauce.
This is why I love pairing it with a side salad instead of massive amounts of pasta—it keeps the meal balanced and focuses on those wonderful shrimp and cheese flavors. Enjoy it, knowing you made something delicious and satisfying!
Share Your Baked Shrimp Parmigiana Experience
Alright, my friends, the baking is done, the cheese is melted, and you’ve got that gorgeous, bubbly tray of comfort food in front of you. I am so eager to hear how your Shrimp Parmigiana turned out! Honestly, seeing your kitchen creations is the best part of my entire day.
Did you stick to the quick fry method, or did you brave the fully baked version? Did you use fresh mozzarella or that lovely shredded blend? I want all the details! Don’t be shy about dropping a comment down below. Tell me how it tasted, how quickly your family devoured it, and if you paired it with my garlic breadsticks!
If you snap a picture of that cheesy pull—you know the one I mean—please, for the love of pasta, tag me on social media! Use the hashtag so I can see your beautiful baked shrimp and cheer you on. Your feedback helps me make sure this recipe is the best it can be for everyone who tries it. Happy cooking, and enjoy every single cheesy bite!
Print
Shrimp Parmigiana
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A baked dish featuring breaded shrimp topped with tomato sauce and cheese.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup olive oil for frying
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Set up a breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. Combine breadcrumbs, 1/2 cup Parmesan, oregano, and garlic powder in the third dish. Season the breadcrumb mixture with salt and pepper.
- Dredge each shrimp first in flour, shaking off excess. Dip the floured shrimp into the egg mixture, letting excess drip off. Coat the shrimp thoroughly in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Fry the shrimp in batches for about 1-2 minutes per side until lightly golden brown. Do not fully cook them. Remove shrimp and place them on a paper towel-lined plate.
- Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Arrange the fried shrimp in a single layer over the sauce.
- Top each shrimp with more marinara sauce. Place a slice of mozzarella cheese over each shrimp. Sprinkle with extra Parmesan cheese.
- Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the shrimp are cooked through.
Notes
- You can use store-bought marinara sauce for convenience.
- For crispier results, bake the breaded shrimp without pre-frying, increasing the baking time slightly.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 shrimp
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 210
Keywords: shrimp, parmigiana, baked shrimp, italian, seafood, mozzarella, parmesan