Crispy Baked Parmesan Shrimp

5.0 from 2 votes

Nutty parmesan, airy panko, and a bit of spicy cayenne come together to make these perfectly golden crunchy morsels of goodness. You won’t miss fried shrimp one bit! Ready in under 30 minutes, Crispy Baked Parmesan Shrimp are perfect for busy week nights!

pile of breaded baked shrimp on a brown square plate with a silver metal fork holding up one shrimp

Tips for Making Crispy Baked Parmesan Shrimp

These parmesan shrimp are easy to make and come together in no time! They’re perfect for busy week nights because you can have a whole meal ready in less than 30 minutes! Just add a quick pasta with jarred marinara or vodka sauce or toss together a simple salad and dinner is done.

If you’re using frozen shrimp then the first thing you want to do is let them defrost while you get the breading station ready. Put the shrimp into a bowl of cold water or in a strainer with cold water running over the shrimp.
If you’re serving with pasta, go ahead and get your water boiling next. If you’re serving with salad, you can prep that while the shrimp are in the oven to be time efficient.
The cayenne seasoning in the flour and breadcrumb mixtures does give the shrimp a little kick. It’s a mild/medium spice depending on your preference. I think it’s fairly mild, but it is too spicy for my daughter. She does like breaded shrimp though so I don’t have to make her a separate meal or sacrifice my flavor preference. All it takes is one simple adjustment.

Here’s my Picky Eater Tip>> bread a few shrimp BEFORE mixing the cayenne into the flour and breadcrumb mixtures. Then add the cayenne and bread the remainder of the shrimp. Make sure to group the non-spicy ones separately on the baking sheet. Setting them on a separate piece of tinfoil can help you easily identify them after baking.

4 white bowls holding the ingredients for breading the shrimp; one with parmesan and breadcrumbs, one with beaten egg, one with flour, and one with red argentinian shrimp. a cracked eggshell is on the table too

breaded shrimp lined up on baking tray prior to be baked

When breading the shrimp, I tend to put them all into the flour mixture at once and toss till they’re all coated. Then, one by one, dip each shrimp into the egg and then into the breadcrumb mixture. However, I wouldn’t suggest this “all in” process with the egg or breadcrumbs because it’ll usually just result in a big clumpy mess. Some people like to use tongs when breading to keep hands clean. I just keep one hand for the egg dipping and one hand for the breadcrumb coating to not get super caked up with breading.
Try an olive oil spray instead of drizzling olive oil. Everything will be coated much more evenly than drizzling. This that makes my neurotic brain so much happier. 😊

Breaded baked shrimp lined up on a layer of tinfoil on a baking sheet

F.A.Q.

What to serve with baked shrimp?

– My favorite way to eat this shrimp is over a bed of pasta with vodka sauce. You can also do marinara, pesto, or a lemon butter sauce. The parmesan flavor will be a perfect complement to either!

– Simply serve with some roasted veggies or a salad for a lighter meal.

– Instead of chicken, try a Shrimp Caesar salad. Omit the croutons if you want to reduce your carb intake. You’ll still get a good crunch from the breadcrumb coating!

– These crunchy baked parmesan shrimp can also be served on their own as an appetizer along with a marinara or creamy pesto dipping sauce.

Is baked shrimp healthy?

Yes! Baked shrimp are healthier than fried or sautéed shrimp because you’re using much less oil/butter. Shrimp are actually a great nutritional source. They are a low calorie, high-protein, healthy-fat food. In addition to antioxidants and omega-3 fatty acids, shrimp also have a high level of iodine, which is ideal for thyroid function. Though people have been concerned about the amount of cholesterol in shrimp, studies have shown that it actually increases good cholesterol levels and has not been associated with higher risks of heart disease.

Can you use frozen cooked shrimp?

No. Please don’t. You’ll typically find raw and cooked shrimp in the frozen foods sections at the grocery store and you’ll want to get the raw ones. Cooked shrimp are fine for things like seafood salads or shrimp cocktail. Since you’ll be baking this shrimp for a little longer to get the breadcrumbs nice and golden, it’s ideal to use raw shrimp so you don’t end up with overcooked tough shrimp.

How to reheat breaded shrimp?

Ideally, you want to reheat breaded shrimp in the oven, toaster oven, or air fryer. Microwaving will make them soggy and sautéing in a pan with butter defeats the health bonus of baking (and is a waste of a pan to wash 😬.) Reheat on 400F degrees for about 3-4 minutes in the air fryer or about about 5-7 minutes in the oven. For time and convenience, I usually use my toaster oven because it has a permanent home on my counter top and is quicker than the oven. Because of the huge variation in toaster oven types and settings I won’t suggest the ideal reheating time/temp and just assume if you use a toaster, you’ll know how yours operates best!

Can you freeze breaded shrimp?

Yes, however I’d recommend you freeze it after breading, but before baking. Just line them up on a baking sheet or a few plates (depending on what fits in your freezer) and let them fully freeze before throwing them into a freezer bag or container. Though you can freeze them after cooking, they will loose some flavor when re-heated and be a little tougher.

Can you make these breaded shrimp in the air fryer?

Absolutely! Depending on the size of your air fryer and how much shrimp you’re making, you may need to cook these in batches. Make sure to keep them in a single layer and leave a little space around each one so the air can get all around and fry the edges nice and golden. Bake at 400F for 4 minutes, flip, and then another 3 minutes.

crispy breaded shrimp piled onto a square brown plate with a silver metal fork holding up one shrimp

My 2 Cents About Shrimp

I highly recommend Argentinian Red Shrimp. They are a larger size and have a milder sweet flavor. I buy big bags of these frozen ones at Sam’s Club and just take out however much I need when I make a meal.
Buy frozen shrimp rather than “fresh”. The “fresh” shrimp at the grocery store are actually the same frozen shrimp but have been thawed for you that day. That’s because shrimp are frozen right after being caught to maintain their freshness. Larger bags of frozen shrimp are more cost efficient and super convenient for last minute dinners. Just put them into a bowl of cold water or into a strainer under running cold water. They’ll be defrosted by the time you get the rest of your ingredients prepped.
Peeled and deveined shrimp are so worth the time savings! And if you don’t buy deveined, make sure to devein them yourself. That little black line along the back is the digestive tract. So yes, you are eating shrimp poop if you leave it in. 😏