Crusty Garlic Parmesan Shrimp

Crusty Garlic Parmesan Shrimp make a great appetizer or easy dinner! Large shrimp coated in bread crumbs and Parmesan cheese with a wonderful garlic flavor... pan-fried to crusty perfection. Can’t get much easier than that!

Crusty Garlic Parmesan Shrimp

Yield: 16 – 20 shrimp

Ingredients:

1-pound large raw shrimp (16 – 20), cleaned & deveined
2 tablespoons lemon juice or 1/2 fresh lemon
2 cloves garlic, minced
1/2 teaspoon kosher salt
1 cup flour (regular or gluten free)
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 large eggs, beaten
1 cup bread crumbs (seasoned or gluten free)
1/3 cup Parmesan cheese, grated
3 tablespoons olive oil
3 tablespoons butter
1/2 fresh lemon, cut into wedges

Equipment needed:

Medium mixing bowl
3 pasta or large cereal bowls (or Pampered Chef breading set)
Dry measuring cups
Measuring spoons
Fork or small whisk
Dinner plate lined with waxed paper
Larger 10 – 12 inch oven proof skillet
Tongs
Paring knife

The first time I made this dish was for the 15th Anniversary dinner I prepared for my hubby! Wanted an easy appetizer I didn’t have to slave over at the last minute too. This easy recipe can be prepped ahead and then pan fried 20 minutes before you serve it. Finished off in the oven while you are greeting guests or finishing the rest of your meal... Can’t get any easier! Can also be prepared gluten free! Grab your shrimp and let’s cook!

To start, you will need 1 pound of large or jumbo shrimp. Shrimp is sold by the count per pound. For this recipe I use 16 – 20 count shrimp, but have used jumbo (10 – 12 count) shrimp too. Depends on your budget and how many you are feeding. Appetizer portion is 2 - 3 shrimp per person and entrée serving size 4 – 5. I don’t about you, but I can eat more than 4 shrimp... kind of rich and filling, so up to you! First you will need to peel the shrimp. Keep the tails on for easy handling and meal appeal, especially if serving as an appetizer. Place the cleaned, peeled shrimp in a medium mixing bowl and add lemon juice, garlic and kosher salt. Toss well with your fingers and allow to marinate while you gather the remaining supplies, ~ 10 minutes.

While shrimp is marinating, create your dredging assembly line. I love the Pampered Chef’s breading set I purchased a year ago and find it makes the dredging process so easy. Three shallow bowls work well too! Crack the eggs into one and beat well. In the second, combine the flour, garlic powder, salt, and pepper and blend together well. In the third station you will combine the bread crumbs and parmesan cheese. Line a diner plate with waxed paper. Your assembly line is complete!

Preheat oven to 375 F, if cooking immediately.

To prepare the shrimp, start with drained marinated shrimp. One at a time, roll the shrimp in flour to coat, shake off excess. Quickly dip coated shrimp in egg, again shaking off excess. Dredge shrimp in bread crumb/cheese bowl and set on line pan. Continue process with all remaining shrimp. At this point, shrimp can be lightly covered and refrigerated until you are ready to pan fry them.

Place a 10 – 12 inch skillet over medium high heat with olive oil and butter for ~ 3 – 4 minutes or butter melts and bubbles. (Pan should be large enough to hold all the shrimp at once.) Place shrimp on first side and pan fry for 2 minutes. Bottom of shrimp should start to turn light pink and crust golden. Using tongs, turn shrimp over the second side. Be careful to loosen shrimp first before lifting, not to tear off the breading on the bottom of the pan. Shake pan slightly to redistribute remaining fat in pan. Continue to pan fry for another 1 -2 minutes. Using a pot holder, carefully place entire skillet into a preheated 375 F oven for 5 – 7 minutes. This will seal in the delectable flavors and cook the shrimp thoroughly. Shrimp should be cooked, but not dried out and tough.

Remove the pan from the oven and squeeze a bit of lemon over shrimp! Your kitchen will smell amazing and guests will be drooling. Plate 2 - 3 shrimp on small appetizer plates and garnish with extra lemon and a sprig of parsley. For a dinner entrée, plate shrimp with fresh vegetables or serve over a side of Creamy Risotto or Pesto Pasta and a garden salad... Enjoy!!