Shrimp Parmesan Recipe

Shrimp Parmesan Recipe

How To Make Shrimp Parmesan

This loaded shrimp parmesan recipe has layers of tangy tomato sauce, tender pasta, crispy coated shrimp, and melted cheese, for a scrumptious baked dish.

Preparation: 35 minutes
Cooking: 20 minutes
Total: 55 minutes



  • lbsshrimp,extra large, peeled and butterflied
  • ½cupflour
  • 1tspOld Bay Seasoning
  • 1cupbreadcrumbs,well seasoned
  • 1cuppanko breadcrumbs
  • 1cupparmesan cheese,(4 oz) shredded, plus more for topping
  • 2eggs,beaten
  • 2tbspmayonnaise
  • olive oil,for frying to cover bottom of pan, for drizzling
  • 16ozmozzarella cheese,grated
  • 4cupsitalian tomato sauce
  • 1lbpasta,cooked aldente


  1. Open the shrimp up like a book and remove the dark vein.

  2. In a zip lock bag, place flour seasoned with salt and old bay. Toss in shrimp and shake to coat.

  3. Remove shrimp; to the same bag with the rest of the flour, add panko, breadcrumbs, and 1 cup of parmesan cheese.

  4. In a small bowl whisk well eggs and mayonnaise.

  5. Dip floured shrimp into egg mixture then to the breadcrumbs.

  6. In a large heavy bottom pan heat oil.

  7. Brown shrimp in batches and drain on paper towel to remove excess oil.

  8. Spread ⅓ of the sauce on the bottom.

  9. Spread cook pasta on top of the sauce.

  10. Spoon ⅓ of the sauce on the pasta.

  11. Lay shrimp in a baking dish in 1 layer.

  12. Sprinkle with the mozzarella cheese.

  13. Top with the rest of the sauce.

  14. Top with the remaining grated parmesan cheese.

  15. Bake in 350 degrees F oven for about 15 to 20 minutes until cheese is melted.

  16. Serve warm and enjoy.


  • Calories: 997.70kcal
  • Fat: 41.21g
  • Saturated Fat: 18.60g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 14.30g
  • Polyunsaturated Fat: 5.33g
  • Carbohydrates: 96.99g
  • Fiber: 6.31g
  • Sugar: 10.32g
  • Protein: 58.69g
  • Cholesterol: 282.21mg
  • Sodium: 2492.95mg
  • Calcium: 892.32mg
  • Potassium: 929.31mg
  • Iron: 4.62mg
  • Vitamin A: 320.66µg
  • Vitamin C: 11.46mg
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