Recipes › Main Course › Garlic Parmesan Baked Shrimp Recipe

Garlic Parmesan Baked Shrimp Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Garlic Parmesan Baked Shrimp combines plump, succulent shrimp with a golden, crispy breadcrumb topping infused with roasted garlic and aged Parmigiano-Reggiano. Finished with fresh parsley and a squeeze of lemon, this elegant dish arrives at the table bubbling and fragrant, ready to be enjoyed as a sophisticated main course or shared as an impressive appetizer.

Ingredients

• 1.2 kg (2.6 lbs) large shrimp, peeled and deveined
• 100 ml (7 tablespoons) extra virgin olive oil
• 8 cloves garlic, minced
• 80 g (¾ cup) panko breadcrumbs
• 60 g (⅔ cup) grated Parmigiano-Reggiano cheese
• 30 g (¼ cup) fresh flat-leaf parsley, finely chopped
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 30 ml (2 tablespoons) fresh lemon juice
• 30 g (2 tablespoons) unsalted butter
• 2 bay leaves

Instructions

1. Preheat oven to 200°C (400°F). Pat shrimp dry with paper towels and arrange them in a single layer in a 23×33 cm (9×13 inch) ceramic baking dish.

2. In a small skillet, warm 60 ml of olive oil over medium heat. Add minced garlic and cook for 2-3 minutes, stirring frequently, until fragrant and just beginning to turn golden. Do not brown.

3. In a small bowl, combine panko breadcrumbs, grated Parmigiano-Reggiano, fresh parsley, red pepper flakes, salt, and black pepper. Mix thoroughly with a fork until evenly distributed.

4. Add the garlic-infused oil to the breadcrumb mixture and stir until the crumbs are moistened and clumpy. The texture should resemble damp sand.

5. Distribute the breadcrumb mixture evenly over the shrimp, pressing gently so it adheres. Dot the top with small pieces of butter and scatter bay leaves between the shrimp.

6. Bake for 10-12 minutes at 200°C (400°F) until the breadcrumb topping is golden brown and the shrimp are opaque and cooked through (they should be firm and pink throughout).

7. Remove from oven and drizzle with remaining 40 ml of olive oil and fresh lemon juice while still hot. Taste and adjust seasoning if needed.

8. Let rest for 2 minutes, then transfer to serving plates or a warm serving platter. Garnish with additional fresh parsley and lemon wedges.

Substitutions

• Use gluten-free panko breadcrumbs for a gluten-free version while maintaining the same texture and crispness.
• Substitute Grana Padano for Parmigiano-Reggiano for a slightly more delicate, nutty flavor profile.
• Replace butter with additional extra virgin olive oil for a dairy-free preparation.
• Use almond flour mixed with the panko (50/50 ratio) for a lower-carb, higher-protein topping.

Tips

• Pat shrimp completely dry before arranging to ensure proper browning and prevent moisture from creating a soggy topping.
• Do not overcook shrimp; they cook very quickly and will become rubbery if left in the oven beyond 12 minutes. Shrimp are done when they turn opaque and firm.
• For best results, use freshly minced garlic rather than pre-minced, as the flavor is significantly more vibrant and authentic.
• Serve immediately while the breadcrumb topping is still crispy; the dish loses its textural contrast as it cools.

This recipe draws from the Italian coastal tradition of simple seafood preparations that highlight quality ingredients, particularly from regions like Sicily and Campania where shrimp is abundant. The combination of garlic, Parmigiano-Reggiano, and breadcrumbs reflects the frugal yet elegant cooking style of Southern Italy, where seafood is elevated through minimal but precise seasoning.

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