Shrimp Parmigiana combines shrimp that’s fried until golden and smothered with a simple sauce and melted mozzarella cheese. This classic Italian-American dish is easy to make and perfect with a side of pasta.
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Many purists will turn their nose up at anyone who pairs cheese with seafood, but that’s because they’ve probably never eaten shrimp parmesan.
This dish can be found in many New York area pizzerias and restaurants and is always so good, especially with a side of pasta, or much like chicken parm and eggplant parm, on bread for a shrimp parm hero! Just be sure to remove the tails if you plan to make a hero.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. I’m using u21-25 shrimp that have already been cleaned and deveined. I butterfly the shrimp but you can skip that step if desired.
- Mozzarella. Block mozzarella cheese should be used for shrimp parm. I don’t recommend using fresh mozzarella because it doesn’t melt as well as block mozzarella and will add too much water to the final dish.
- Pecorino Romano. Most pizzerias will use Pecorino Romano, despite the name of the dish being “shrimp parmigiana”. If you prefer parmesan instead, go for it!
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Slice 8 cloves of garlic and hand crush or blender pulse 2 28-ounce cans of plum tomatoes and set aside. Shred 2 1/2 cups of block mozzarella cheese and grate 1/4 cup of Pecorino Romano and set aside. Butterfly 1 pound of u21-25 shrimp. To do this, use a sharp knife and run it down the length of the shrimp taking care to not slice it all the way through, then open it like a book. Note: Butterflying is optional. Also, if you remove the tails, you will be able to completely flatten the shrimp, which does make eating easier.
- In a bowl combine 1 cup of flour seasoned with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder. In another bowl add 3-4 large beaten eggs, and in a third bowl add 1 1/2 cups of Italian seasoned breadcrumbs. Dredge the shrimp in the flour and shake off the excess, then dip into the egg, and then into the breadcrumbs.
- Place the breaded shrimp onto a parchment paper-lined baking sheet and set aside. Note: placing the baking sheet with the shrimp in the fridge will allow the breading to set up better on the shrimp and will make frying them easier. It will also give you time to make the sauce.
- Preheat the oven to 425f and heat a saucepan to medium heat with 1/4 cup of extra virgin olive oil. Add the garlic and cook for about 2 minutes or until golden, then add 1/2 teaspoon of crushed red pepper flakes (if using) and cook for 30 seconds more.
- Add the tomatoes and stir to combine. Bring the sauce to a simmer for at least 10 minutes, then taste test and adjust salt and pepper if needed. When satisfied with the taste, turn the heat to very low to keep warm while you fry the shrimp. Note: this recipe makes enough sauce for the shrimp and at least 1/2 pound of pasta.
- In a large Dutch oven or heavy frying pan pour olive oil or vegetable oil about 2 inches high and heat the oil to 360f. When the oil reaches the frying temperature, add the shrimp to the pot and fry in batches to not overcrowd the pot.
- Fry the shrimp until golden, about 2-3 minutes total, then remove them and place on a paper towel-lined plate or wire rack to drain.
- Spread a thick layer of sauce on the bottom of a large baking dish and place the shrimp on top. Spread a thick layer of sauce on top of the shrimp.
- Evenly sprinkle the mozzarella on top of the shrimp parmigiana along with half of the Pecorino Romano cheese.
- Place in the oven and bake for 5 minutes, then broil for 30-60 seconds to brown the top. Remove the pan from the oven and sprinkle with the remaining Pecorino Romano, and about 5 hand-torn basil leaves. Serve with the extra sauce and a side of pasta. Enjoy!
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Top tips
- Refrigerate the battered shrimp. After the shrimp are battered, place them on a parchment paper-lined baking sheet and place in the fridge to set up for anywhere from 20 minutes to several hours. This will help the batter to stick to the shrimp and fry better. Plus, this will give you time to make the sauce.
- Use an oil thermometer. Whenever frying, I recommend using an oil thermometer to take out the guesswork and simplify the process.
- Make extra sauce! This recipe makes enough sauce for the shrimp parm plus around a 1/2 pound of pasta, however, if you’d like more sauce you can easily double the recipe. It’s always good to have extra sauce on hand and it freezes well.
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Shrimp Parmigiana
Shrimp Parmigiana combines succulent shrimp that's breaded and fried until golden, topped with a simple marinara and mozzarella cheese, and baked until golden and bubbly.
Ingredients
For the sauce
- 2 28-ounce can plum tomatoes hand crushed or blender pulsed
- 8 cloves garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed hot red pepper flakes
- salt and pepper to taste
For the shrimp
- 1 pound shrimp u 21-25, cleaned, deveined, and butterflied
- 1 cup flour for dredging, will not need all flour
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3-4 large eggs beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- olive or vegetable oil for frying
- 2 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Pecorino Romano divided
- 5 large basil leaves hand torn, for finishing
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Instructions
Making the sauce
- Heat a saucepan to medium heat with the olive oil. Add the garlic and cook until golden (about 2 minutes). Add in the hot red pepper flakes (optional) and cook for 30 seconds more.
- Add the tomatoes, stir together, and bring the sauce to a simmer for at least 10 minutes.
- Taste test the sauce, and adjust salt and pepper if required. When satisfied, attend to the shrimp. Leave the sauce on low to keep warm.
Frying the shrimp
- Mix the flour with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and a 1/2 teaspoon of garlic powder.
- Dredge the shrimp in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded shrimp onto a parchment paper lined baking sheet and set aside.
- In a large Dutch oven, pour the oil approximately 2 inches high and heat to 360f.
- When the oil reaches the frying temp, add the shrimp into the pot and fry in batches so as to not overcrowd the pot. The shrimp will take approximately 2-3 minutes total cooking time. Drain the fried shrimp on a paper towel-lined plate or a wire rack.
Assembling the shrimp parmigiana
- Preheat oven to 425f
- Place a thick layer of sauce on the bottom of a large baking dish. Space out the fried shrimp in the dish and cover them with another thick layer of sauce.
- Next sprinkle on the mozzarella cheese, dividing evenly. Sprinkle half of the grated Pecorino cheese on top.
- Bake for 5 minutes then broil for 30-60 seconds to brown the top.
- Remove the pan from the oven and sprinkle the remaining Pecorino cheese and basil all over. Enjoy!
Notes
- Any size shrimp can be used, but larger ones work better and result in less cleaning and butterflying. You can easily omit the butterflying of the shrimp if you want.
- There will be enough extra sauce for at least a 1/2 pound of pasta. Any extra sauce can be served on the side or saved for another use.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven at 350f until warm.
Nutrition
Calories: 682kcal | Carbohydrates: 19.7g | Protein: 49.7g | Fat: 46.2g | Saturated Fat: 14.5g | Cholesterol: 415mg | Sodium: 1401mg | Potassium: 693mg | Fiber: 2.4g | Sugar: 8.8g | Calcium: 545mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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So glad to find this recipe! Very difficult to find this dish in restaurants in the Midwest. Cincinnati/Dayton Ohio area! Thanks so much!
We hope you enjoy it, Marty!
Your recipes are always delicious. I miss seeing you cook with James. Actually James is the official taster.
Thanks, Mary Ann! We’re happy you’re enjoying the recipes. We put up new videos on YouTube every Thursday at 10:30 am Eastern and some Tuesdays at the same time. You can always watch our videos there!
Hello James. We are english but live in Spain and would not normally cover our prawns in anything maybe dip in alioli or eat them in a paella. Tried this recipe tonight and its a winner we both thoroughly enjoyed it .
Many thanks
Regards
Steve Fillery
Hi Steve, thanks for the comment! We are so happy you gave it a try and enjoyed it!
Quick question…can you bake the breaded shrimp instead of frying???
Love your recipes that are always spot on and flavorful, but at 70 now, I like to watch what I eat and less fried is better???
Hi Laurie, you can bake them. We haven’t tested it but probably around 450F for about 6-7 minutes, turning shrimp at halfway point. The internal temp of the shrimp should be 135-140F when done.
Awesome
We’re so happy you liked it!
This recipe for me is a five star even if I have not mad it so far just got the recipe tonight,I know all of your dishes love each and everyone of them, so yes I am a supporter of your cooking .
Many thanks for all o them goodies you have send me.By the way I live in Belgium an I cook your dishes here always a big succes with my friends
Thanks for the comment, Leona, and we hope you love it when you do make it!