Shrimp alla Parmigiana Recipe


Cal/Serving: 2,398
Daily Value: 120%

Vitamin A2913IU58%
Vitamin C5mg9%
Thiamin (B1)1mg72%
Riboflavin (B2)1mg87%
Niacin (B3)18mg90%
Vitamin B61mg37%
Folic Acid (B9)317µg79%
Vitamin B122µg27%
Vitamin D2µg1%
Vitamin E23mg117%
Vitamin K109µg136%
Fatty acids, total monounsaturated90g0%
Fatty acids, total polyunsaturated16g0%
Have a question about the nutrition data? Let us know.

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  • 4 head-off shrimp with tail, peeled and deveined
  • 1 cup marinara sauce
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/2 cup shredded Mozzarella cheese
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko
  • 1/2 cup olive oil
  • Salt and pepper, to taste


Make sure the shrimp has been gently cut through the back and deveined. Lay a piece of plastic wrap on a sturdy counter or cutting board. Lay the sliced shrimp flat on the plastic wrap and fold the other half of the wrap over the top. Gently pound the shrimp with a meat tenderizer or mallet or the side of a clever or a reasonably heavy can until it is flattened. Repeat with the other 3 shrimp.

Place the flour, beaten egg, and crumbs in three separate containers. Season the pounded shrimp with salt and pepper. Dredge the seasoned shrimp carefully in the flour, eggs, and crumbs and place on a tray with waxed or parchment paper. Heat a skillet over medium flame for 1-2 minutes. Add the olive oil. Heat the oil for 20-30 seconds. Add the breaded shrimp and slightly reduce the flame. Cook to a golden brown on each side, turn off the heat, and remove the shrimp to a platter with paper towels, about 6 minutes. 

Pre-heat the oven to 450 degrees. Place the shrimp evenly on a baking sheet. Spoon a bit of sauce on each, or to your taste. Sprinkle the sauced shrimp with grated Parmigiano and then the mozzarella. Bake the shrimp in the pre-heated oven for 8 minutes until you like the color of the cheese. Remove the baked shrimp from the oven, place each on a plate, and sprinkle with a bit more grated cheese. 

Recipe Details

Servings: 1

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