Shrimp Parmigiana
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
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Servings
4
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Calories
682 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Parmigiana
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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.
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Ingredients
For the sauce
- 2 ounce can plum tomatoes hand crushed or blender pulsed
- 8 cloves garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes crushed, hot
- salt to taste
- black 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 egg beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- olive oil for frying, or vegetable oil
- 2 1/2 cups mozzarella cheese shredded
- 1/4 cup Pecorino Romano cheese divided, grated
- 5 large basil hand torn, for finishing, leaves
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 Information
Show Details
Calories
682kcal
(34%)
Carbohydrates
19.7g
(7%)
Protein
49.7g
(99%)
Fat
46.2g
(71%)
Saturated Fat
14.5g
(73%)
Cholesterol
415mg
(138%)
Sodium
1401mg
(58%)
Potassium
693mg
(15%)
Fiber
2.4g
(10%)
Sugar
8.8g
(18%)
Calcium
545mg
(55%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 19.7g | 7% |
| Protein | 49.7g | 99% |
| Fat | 46.2g | 71% |
| Saturated Fat | 14.5g | 73% |
| Cholesterol | 415mg | 138% |
| Sodium | 1401mg | 58% |
| Potassium | 693mg | 15% |
| Fiber | 2.4g | 10% |
| Sugar | 8.8g | 18% |
| Calcium | 545mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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