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    You are in: Home / Recipes / Jumbo Shrimp Parmesan Recipe
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    Jumbo Shrimp Parmesan

    Average Rating:

     219 Total Reviews

    Showing 1-20 of 219

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    • on October 07, 2002

      Marie.. I love you... that's all I need to say...

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    • on October 17, 2002

      Really easy to do and turned out really good. Did this as a "candle light and wine" dinner and it worked like a charm. Thanks Marie

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    • on October 30, 2002

      Absolutely, without a doubt, the best shrimp we have ever had!!! I made these with no additions or substitutions. They are wonderful!! Thanks Marie!! I will make these a lot!!

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    • on December 08, 2003

      Superb! Wanted to see if this recipe would make good appetizers if smaller shrimp were used. It does! I used one pound of 41-50 count shrimp and the other ingredients and quantities as written. They baked in five minutes and were outstanding.

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    • on November 17, 2002

      Shrimply delicious! Great, easy and quick, what more could someone ask for. A shrimp lover's delight. I can't wait to get more shrimp and make this recipe again. Thanks so much for posting.

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    • on September 01, 2003

      Absolutely fabulous! I followed the directions exactly and the shrimps just melted in my mouth. I used a parchment lined 9" square baking pan. 12 shrimps fit perfectly in 3 rows of 4 shrimps. Company-worthy. Will make again as soon as the shrimp goes on sale. Thank you for a great recipe.

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    • on April 01, 2011

      Yum! Delish! I made this tonight for myself since Jo-Jo doesn't like seafood.
      The only changes I made were, adding lots more garlic (burp) excuse me & flipping 1/2
      through baking. Another great recipe Marie!

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    • on April 02, 2010

      Great flavor, super easy to prepare, simple ingredients I have on hand most of the time. I actually used frozen shrimp(31-40 size) and they turned out great. My 1 yo and 3 yo even loved them :)

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    • on December 28, 2003

      This an all-around great recipe. Simple, easy, and delicious! My guests for Christmas dinner raved. I served the shrimp on beds of garlic-sauteed spinach. I'll be making this dish again soon. I think I might reserve the butter until after the shrimp have cooked, so the breading gets crispy. Thanks for a great recipe!

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    • on February 15, 2012

      Used coconut oil instead of olive oil for a different flavor, amazing! Thanks!

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    • on May 29, 2011

      I made this for dinner tonight & we thought it was good. I cooked the shrimp for 10 min & it over cooked them a bit. This recipe is easy to do & it looked really pretty. I took a picture of the meal. I added 1/4 tsp. onion powder, garlic powder & italian seasoning to the bread crumbs & I served the shrimp over parm-butter noodles. I grated fresh parm over the entire dish & it looked gorgeous..I thought it was a fun meal to make!

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    • on March 28, 2011

      They were really easy to make. I got the 20-something to 30 count shrimp, and I took the tail off too, because I hate to get my fingers dirty again and I want all the shrimp meat. I also used planko bread crumbs because it is what I had. They were great. They had a nice light taste and the lemon added to the flavor. I enjoyed it both with and without the lemon on them.

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    • on June 19, 2010

      YUMM!!! So easy and without frying. Don't need as much breadcrumbs and parmesan as directed. I sifted some of the parmesan from the breadcrumb mixture and sprinkle it on my shrimp before putting it in the oven. I will be making these again really soon. Also, using larger shrimp is the best way to go with this recipe.

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    • on February 11, 2010

      Marie, all I can say is MMM GOOD!!! We had these last night for dinner and DH devoured them. I sprayed them with I Can't Believe and put on a rack so they would crisp up. They came out perfect (like they were fried). The only thing I did was added some lemon zest to the breading. We will definitely have them again. Thanks.

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    • on January 17, 2004

      Oh!! My!! God!!! This was out of this world. I could chow down on this recipe every day. Perfect flavor, perfect taste. Any one who makes it will fall in love.

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    • on December 12, 2003

      Great easy easy recipe! Subbed Italian breadcrumbs for plain and naturally, added more garlic! Served with a bottled romalde sauce and it made for pretty darn good "gourmet" fare! Thanks for a great easy recipe! The kind everybody likes!

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    • on August 31, 2003

      This rivals any shrimp dish in a 5 star restaurant, so I give Marie 5 stars! The lemon over the shrimp just before eating makes them melt in your mouth!

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    • on August 26, 2003

      I agree with everyone else on this one ! Incredibly simple and delicious. The fresh lemon served with the shrimp is a must.

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    • on November 16, 2002

      WOW,These are great!!!So simple to do and so tasty!!We really liked these.I will be making these for DH and I often.I served mine with rice and asparugus.FANTASTIC!

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    • on November 12, 2002

      Yes, these shrimp are to die for. I doubled the recipe for my big bunch. Still wasn't enough. We could not stop eating them. So easy it was just too good to be true. Thanks Marie.

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    Nutritional Facts for Jumbo Shrimp Parmesan

    Serving Size: 1 (265 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 511.6
     
    Calories from Fat 286
    55%
    Total Fat 31.8 g
    48%
    Saturated Fat 11.8 g
    59%
    Cholesterol 253.2 mg
    84%
    Sodium 1442.1 mg
    60%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.5 g
    10%
    Protein 31.8 g
    63%
    Detailed Nutrition Values About Nutrition Info
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