Jumbo Shrimp Parmesan
photo by Ashley Cuoco
- Ready In:
- Preheat oven to 475 degrees.
- Peel and devein shrimp, leaving tails intact.
- Mix together olive oil, garlic and salt and pepper in a bowl.
- Add shrimp and toss lightly to coat.
- Refrigerate 30 minutes to an hour.
- In shallow bowl, combine bread crumbs and Parmesan cheese.
- Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
- Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
- Drizzle with melted butter.
- Place pan on the center rack of oven and bake for 10 minutes or until done.
- Serve immediately with lemon wedges.
Questions & Replies
Hi, I'll soon be making this delicious looking recipe but I have a question. Actually, more accurately I have a few questions. The questions are: 1) I noticed that it says to use "unseasoned" bread crumbs...would it be ok to substitute "Italian" flavored ones? 2) I have also noticed that it says to place the shrimp on an ungreased sheet...wouldn't it be easier and less likely that the shrimp will stick to the pan if I were to grease it? 3) If the answer to the above question is to still keep the sheet ungreased, would lining the sheet with parchment paper be alright? 4) Lastly, I did not see mention of having to flip the shrimp over during cooking...is that something which needs to be done?
Why "leave the tales intact"? This makes eating baked, or sauteed shrimp a seriously messy affair, as there is no easy way to remove the tail. So many recipe critics say "If you can't eat it, don't put it on the plate, even, or perhaps especially, as a garnish." Do the tails add something to the flavor, do they aid in cooking, what? So many people do it this way that, I avoid shrimp dishes in most restaurants because of "leave the tails intact".
This was soooo yummy! I didn't make any changes to the recipe other than using a cooking spray instead of marinating the shrimp in oil. Halfway during cooking, I squeezed some lime juice onto the shrimp - I would have used lemon, but I didn't have any on hand. Served this over some quinoa and sprinkled on some chopped green onion for colour - it made for a quick but filling lunch :) Will make this again!
YUMMY! These shrimp were simple and great! The only change was to use some cajun seasoning instead of just salt and pepper. I served them with a long grain and wild rice and a couple of vegetables, and we loved them for dinner. I doubled the recipe since I had a 2 lb bag of frozen shrimp. The next night I made pasta, Aglio e Olio: spaghetti with EVOO, crushed red pepper, and garlic, and added some mushrooms. At the last minute, I threw in the leftover shrimp to warm and tossed them into the pasta. We couldn't decide if we liked them better plain the night before, or in the pasta made with the leftovers! GREAT RECIPE!!!
I made this recipe exactly as written with one deviation; I used Panko Breadcrumbs instead of regular breadcrumbs. These were very good and I will make them again. The shrimp were very juicy and tender on the inside; crunchy and flavorful on the outside. I did find that 1TBS of butter would have been more than enough for this dish, and thus, 4 stars because the shrimp was a bit oily on the bottom side. The next time that I make this recipe I will cut the butter by half. VERY good recipe- thank you!