Parmesan Shrimp

Parmesan Shrimp are marinated shrimp, rolled in panko breadcrumbs and Parmigiano Reggiano® cheese, and oven baked to crunchy perfection. They are a wonderful finger food for your next cocktail party, but you can also serve them as an appetizer or on a bed of salad greens as a light meal. Marinate the shrimp a few hours before you plan to serve them. Frozen shrimp work well for this recipe, buy them already shelled but with the tails attached for eating out of hand.

If shrimp are not an option, you can make this recipe using strips of boneless skinless chicken breast.
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Prep 2 1/2 hours
Cook 10 minutes
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shrimp
Chef devparm

Parmesan Shrimp

Parmesan Shrimp are marinated shrimp, rolled in panko breadcrumbs and Parmigiano Reggiano® cheese, and oven baked to crunchy perfection. They are a wonderful finger food for your next cocktail party, but you can also serve them as an appetizer or on a bed of salad greens as a light meal. Marinate the shrimp a few hours before you plan to serve them. Frozen shrimp work well for this recipe, buy them already shelled but with the tails attached for eating out of hand.

If shrimp are not an option, you can make this recipe using strips of boneless skinless chicken breast.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 2 1/2 hours
Cook 10 minutes
Print Recipe
shrimp
Chef devparm
Ingredients (21 shrimp)
1 lb. Shrimp (fresh or frozen, peeled)
6 tbsp. Olive Oil
3 tbsp. White Wine (dry)
1 1/2 tsp. Salt
1 tsp. Pepper
2 Garlic cloves (crushed)
Lemon Zest (of 1 lemon)
1 tbsp. Hot Sauce (such as Shiracha)
2 cups Breadcrumbs (dry)
1 cup Parmigiano Reggiano (grated)
Directions
  1. Defrost the shrimp according to package directions, and divide into three portions.
  2. Take 3 gallon-size zipper bags. In each bag, put 2 tablespoons olive oil, 1 tablespoon wine, 1/2 teaspoon salt and 1/3 teaspoon pepper. Add the crushed garlic to one bag, the lemon zest to another, and the hot sauce to the third. Add a portion of shrimp to each bag, massage each bag to evenly distribute the marinade, then refrigerate for about two hours.
  3. Preheat the oven to 425° F. Spray a baking sheet with olive oil spray (or spread with a thin film of olive oil).In a bowl, mix the panko breadcrumbs and the Parmigiano Reggiano. In another bowl, beat the egg whites with a pinch of salt until foamy.
  4. Drain the bags of shrimp and discard the marinades. One by one, dip the shrimp into the egg white, and then roll into the crumb mixture. Press down on the shrimp to make the crumbs adhere, then place on the oiled baking sheet. Repeat with all the shrimp.
  5. Spray the shrimp with olive oil spray, then bake in the hot oven for about 10 minutes until golden brown with crisp edges. Serve while hot.
Ingredients (21 shrimp)
1 lb. Shrimp (fresh or frozen, peeled)
6 tbsp. Olive Oil
3 tbsp. White Wine (dry)
1 1/2 tsp. Salt
1 tsp. Pepper
2 Garlic cloves (crushed)
Lemon Zest (of 1 lemon)
1 tbsp. Hot Sauce (such as Shiracha)
2 cups Breadcrumbs (dry)
1 cup Parmigiano Reggiano (grated)
Directions
  1. Defrost the shrimp according to package directions, and divide into three portions.
  2. Take 3 gallon-size zipper bags. In each bag, put 2 tablespoons olive oil, 1 tablespoon wine, 1/2 teaspoon salt and 1/3 teaspoon pepper. Add the crushed garlic to one bag, the lemon zest to another, and the hot sauce to the third. Add a portion of shrimp to each bag, massage each bag to evenly distribute the marinade, then refrigerate for about two hours.
  3. Preheat the oven to 425° F. Spray a baking sheet with olive oil spray (or spread with a thin film of olive oil).In a bowl, mix the panko breadcrumbs and the Parmigiano Reggiano. In another bowl, beat the egg whites with a pinch of salt until foamy.
  4. Drain the bags of shrimp and discard the marinades. One by one, dip the shrimp into the egg white, and then roll into the crumb mixture. Press down on the shrimp to make the crumbs adhere, then place on the oiled baking sheet. Repeat with all the shrimp.
  5. Spray the shrimp with olive oil spray, then bake in the hot oven for about 10 minutes until golden brown with crisp edges. Serve while hot.