Shrimp Parmigiana Recipe – Step by Step Guide

Shrimp Parmigiana Recipe – Step by Step Guide: The shrimp are first coated in a mixture of grated parmesan and seasonings, and then they are dipped in butter. This recipe for shrimp parmesan is quite simple to prepare.

After being baked in a hot oven for ten minutes, they achieve a wonderfully juicy and tasty appearance. Only twenty-five minutes are required to complete the entire dish. Recipes for Seafood

Shrimp Parmigiana Recipe – Step by Step Guide

The freezer is always stocked with a bag of shrimp for me to use. Defrosting them is a breeze, and they are quite simple to prepare. Due to their diminutive size, they cook quite quickly! On top of that, my entire family enjoys them, which is why I cook them rather frequently.

The shrimp parmesan that is baked in the oven is really delicious. The combination of butter, garlic, and Parmesan cheese is not only tasty, but also quite simple to prepare. This is an extremely crucial aspect of the dish.


  •  1 lb. (or 454g.) raw extra-large shrimp peeled and deveined
  •  2 tablespoons extra-virgin olive oil
  •  ¼ teaspoon paprika
  •  Kosher salt and freshly ground black pepper to taste
  •  2 tablespoons grass-fed butter
  •  2 cloves garlic minced
  •  1 & ½ cups halved cherry tomatoes
  •  2 cups baby spinach
  •  ½ cup canned coconut milk or heavy cream
  •  ¼ cup grated parmesan cheese plus more for garnish
  •  1 tablespoon fresh parsley chopped

Also See:

Pasta with Pink Vodka Sauce Recipe – Learn like a Pro

How to make Shrimp Parmigiana 

Preheat your oven to 450 degrees Fahrenheit. For a more convenient cleaning, line a baking sheet with a rim with aluminum foil. The butter should be placed in a microwave-safe basin that is shallow. The microwave should be used to melt it in increments of thirty seconds.

A second medium bowl should be used to combine the Parmesan, black pepper, and garlic powder by whisking them together. This will guarantee that the Parmesan remains as dry as possible, which will make it easier to coat the shrimp. Divide the mixture into two separate bowls that are shallow.

First, apply a coating of melted butter to each shrimp, and then roll them in the mixture of Parmesan cheese. Place the shrimp that have been coated in a single layer on the baking sheet that has been prepared. Douse them with avocado oil in a light spray format.

Bake for approximately ten minutes, or until the food is completely done. Serve as soon as possible.


  • The leftovers can be stored in the refrigerator for up to three days if they are placed in a container that is sealed. Reheat them in the microwave at a power setting of fifty percent, very gently.
  • I sometimes choose to add them to a salad in their cold state rather than reheating them. In addition to being an excellent addition to this arugula salad, they can also serve as a substitute for the chicken in this Cobb salad.

Expert Tips

  • Interested in shrimp recipes? Here is a compilation of shrimp dishes that are not only delicious but also simple and good for you. If you want to avoid shelling shrimp by hand, you should purchase them already peeled and deveined.
  • Thaw the shrimp before cooking them if you purchased them frozen. Alternatively, you may just run it under chilly water or leave it in the refrigerator overnight. When sautéing shrimp, make sure not to overcrowd them. Use a large skillet and cook the food in batches if it is required to do so.
  • When shrimp are overcooked, they can become tough. Sauté the meat for only one to two minutes on each side, until it turns pink. Instead of using boxed coconut milk, use canned coconut milk. It is not nearly as creamy!
  • As it rests on the shelf, canned coconut milk frequently separates into small pieces. To recombine the liquids and fats, do a brief microwave heating. Although I love to use baby spinach for this dish, normal spinach would do just fine. Another option is to use kale.

Q1. What kind of shrimp should I use?

Fresh or frozen shrimp can be used in this recipe. Although I prefer to use extra-large or jumbo shrimp, you may get by with tiny or medium shrimp if you are in a need. Nevertheless, I would certainly steer clear of using salad shrimp that are so incredibly little. Save yourself some time by purchasing shrimp that have already been peeled, deveined, and have had their tails removed.

Q2. How do you thaw frozen shrimp?

You have the option of either putting it in the refrigerator for the night or running cold water over the shrimp until they lose their frozen state.

Q3. Is this recipe gluten free?

Indeed! There are several recipes for shrimp parmesan that do not contain gluten, but this one does. If you are looking for a delicious recipe that does not include gluten, give this one a try.

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