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!

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!

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

• Shrimp Alfredo Linguine
• Creamy Coconut Shrimp
• Shrimp Caesar Salad
• Lemon Shrimp Pasta
• Garlic Shrimp
• Honey Walnut Shrimp