Recipes › Main Course › Shrimp Parmigiana Recipe

Shrimp Parmigiana Recipe

Recipe by Pedro M. A. Neves

Shrimp Parmigiana is a lighter Italian twist on the classic eggplant dish, featuring succulent shrimp layered with marinara sauce and melted mozzarella and Parmesan cheese. This elegant main course combines tender shrimp with a rich tomato base and creamy cheese, all baked until golden and bubbling. It's a restaurant-quality meal that comes together in under an hour.

Ingredients

• 500g large shrimp, peeled and deveined (about 1 lb)
• 400ml marinara sauce (14 oz)
• 250g fresh mozzarella, sliced (about 8 oz)
• 75g grated Parmesan cheese (about 3/4 cup)
• 60ml extra virgin olive oil (1/4 cup)
• 4 cloves garlic, minced
• 30g fresh basil leaves (about 1/4 cup packed)
• 30g Italian breadcrumbs (1/4 cup)
• 2 large eggs, beaten
• 60g all-purpose flour (1/2 cup)
• 5ml salt (1 tsp)
• 3ml black pepper (1/2 tsp)
• 2ml dried oregano (1/2 tsp)
• 15ml lemon juice (1 tbsp)

Instructions

1. Pat the shrimp dry with paper towels and season with salt and pepper. In a shallow bowl, combine flour with dried oregano. In another bowl, whisk the beaten eggs. Set up a breading station with flour mixture, eggs, and breadcrumbs in separate bowls.

2. Heat 45ml (3 tbsp) of olive oil in a large skillet over medium-high heat. Working in batches, dredge each shrimp in flour, shake off excess, dip in egg, then coat with breadcrumbs. Place coated shrimp on a plate.

3. Fry the breaded shrimp in the hot oil for 1.5 to 2 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate. Do not overcrowd the pan; work in batches if needed.

4. Preheat the oven to 190°C (375°F). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish (23x33 cm).

5. Heat the remaining 15ml (1 tbsp) of olive oil in a small pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the marinara sauce and warm through for 2 minutes. Season with salt and pepper to taste.

6. Arrange the fried shrimp in a single layer over the sauce in the baking dish. Pour half of the remaining garlic-marinara sauce over the shrimp evenly.

7. Layer half of the mozzarella slices over the shrimp, then sprinkle with 20g (about 3 tbsp) of Parmesan cheese.

8. Add another layer of shrimp, then top with remaining marinara sauce. Layer remaining mozzarella slices on top and finish with remaining Parmesan cheese.

9. Bake in the preheated oven for 12 to 15 minutes until the cheese is melted and bubbling at the edges and the top is lightly browned.

10. Remove from oven and let rest for 3 minutes. Tear fresh basil leaves over the top and drizzle with lemon juice. Serve warm.

Substitutions

• Use gluten-free flour and breadcrumbs for a gluten-free version
• Substitute mozzarella with dairy-free cheese alternative for a vegan adaptation
• Replace breadcrumbs with crushed almonds for a low-carb version
• Use shrimp-free mushroom slices as a seafood-free alternative

Tips

• Pat shrimp completely dry before breading to ensure a crispy, golden crust that adheres properly
• Don't skip the resting period after baking—it allows the cheese to set slightly, making serving easier
• Fresh basil should always be added after cooking to preserve its bright flavor and aroma

Shrimp Parmigiana is a modern innovation of the Sicilian classic Eggplant Parmigiana (Melanzane alla Parmigiana), adapting the technique to showcase fresh seafood from Italian coastal regions. This lighter version remains true to the layering method and cheese-based finishing while celebrating the bounty of Mediterranean shrimp.

You might also like

Shrimp Piccata Recipe

27 min · Main Course

Shrimp Risotto Recipe

40 min · Main Course

Sicilian Sunset Recipe

40 min · Main Course

Smothered Meatballs Recipe

65 min · Main Course