Shrimp alla Parmigiana

Borgata Hotel Casino & Spa


  • 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
  • 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. 


Calories per serving:

2,398 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 148g 227%
  • Carbs 204g 68%
  • Saturated 32g 160%
  • Fiber 13g 51%
  • Trans 0g
  • Sugars 20g
  • Monounsaturated 90g
  • Polyunsaturated 16g
  • Protein 63g 126%
  • Cholesterol 446mg 149%
  • Sodium 2,212mg 92%
  • Calcium 1,046mg 105%
  • Magnesium 116mg 29%
  • Potassium 1,223mg 35%
  • Iron 12mg 68%
  • Zinc 5mg 33%
  • Phosphorus 854mg 122%
  • Vitamin A 417µg 46%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 87%
  • Niacin (B3) 18mg 90%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 317µg 79%
  • Vitamin B12 2µg 27%
  • Vitamin D 2µg 1%
  • Vitamin E 23mg 117%
  • Vitamin K 109µg 136%
Have a question about nutritional data? Let us know.
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