Crunchy, Fried Shrimp with Marinara and Mozzarella
Crispy breaded shrimp Parmigiana is my idea of the perfect Italian dinner at home! Golden-brown shrimp are nestled under a blanket of rich marinara and gooey melted mozzarella cheese, all warm and hot bubbly. A delicious alternative to the more conventional chicken parmesan!
Why this recipe works
- Perfectly crispy every single time! The combination of panko breadcrumbs and Parmesan creates a golden, crunchy coating that stays crisp, even under the sauce and melted cheese. Frying at the right temperature seals in the shrimp’s juiciness without becoming greasy. (If you love fried shrimp, give my shrimp po’ boy sandwiches a try next!
- Simple technique! With a straightforward breading process, easy-to-follow instructions, and a quick broiling step, it’s surprisingly simple to achieve restaurant-quality results at home!
- Always impressive! Whether being enjoyed as part of a larger Italian themed menu or the star of the show, crispy shrimp Parmesan is always a crowd pleaser!
For more delicious, easy-to-make shrimp recipes, try my creamy shrimp risotto with tomatoes and feta, spicy shrimp fra diavolo, or oven-roasted shrimp cocktail next!
What You’ll Need
You’ll want extra-large peeled and deveined shrimp, a simple flour mix (with kosher salt, garlic powder, and black pepper), some whisked eggs, and a blend of panko breadcrumbs with Parmigiano Reggiano.
A neutral, high-smoke-point oil is best for frying, and you’ll finish things off with marinara sauce, fresh whole milk mozzarella, and a sprinkle of chopped parsley.
Ingredient Substitutions
- Shrimp: Use chicken tender or eggplant slices for a variation. In fact, you might enjoy trying my cheesy layered eggplant parmigiana, which is enjoyed family-style.
- If using frozen shrimp, just be sure to thaw completely and pat dry before breading to ensure crispness.
- Breadcrumbs: Substitute with crushed crackers or Italian-seasoned breadcrumbs.
- Mozzarella: Provolone or Fontina work well as alternatives.
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
- Prepare the shrimp. Pat shrimp dry, devein, and set aside. Set up three bowls: flour with salt, garlic powder, and pepper; whisked eggs; and breadcrumbs mixed with Parmesan cheese.
- Fry the shrimp. Heat oil in a skillet to 375°F (191°C). Bread the shrimp by dredging in flour, dipping in eggs, and coating in breadcrumbs. Fry in batches for 2-3 minutes per side until golden. Transfer to a wire rack to drain.
- Add sauce and cheese. Spread marinara on a baking sheet, arrange fried shrimp, spoon sauce over, and top with mozzarella and Parmesan. Broil for 5 minutes until cheese is melted and bubbly.
- Serve! Garnish with fresh parsley and enjoy immediately!
Ari’s Best Tips!
- Don’t overcrowd the pan when frying; this helps maintain the oil temperature.
- Use a thermometer to monitor oil temperatures for perfect crispiness.
- Broil carefully, rotating the pan for even browning.
- For extra crunch, toast the breadcrumbs in a dry skillet before breading.
To bake instead of fry: Preheat the oven to 425°F (220°C) and bake breaded shrimp on a greased baking sheet for 10-12 minutes, flipping halfway through.
Honestly, I have a strong preference for frying these lil’ shrimpies. If you want a baked Italian shrimp dish, maybe give this shrimp oreganata a try instead.
Make-Ahead and Store
- To make-ahead: Bread the shrimp a few hours ahead and refrigerate on a wire rack. Fry just before serving.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375°F (191°C) oven for 10 minutes to restore crispiness.
Freezing instructions: Freeze breaded, uncooked shrimp on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Serving Suggestions
- Over spaghetti, fettuccine, or other pasta with extra marinara sauce. Or simply serve them on the side of whichever pasta dish you’re enjoying with dinner. (My current favorite shrimp pasta? This easy, buttery shrimp scampi with linguine!)
- Piled high on a sandwich! Italian bread or a hoagie roll work well here.
- With a side of garlic bread with anchovy butter and a Caesar salad with Romaine lettuce.
I literally dream about these crispy fried shrimp and those mounds of melted mozzarella cheese! Can you blame me?!
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Ridiculously Crispy Breaded Shrimp Parmigiana
Equipment
Ingredients
- 1 lb (454g) extra-large shrimp, peeled and deveined (instructions below if needed)
- ½ cup (60g) all-purpose flour
- 2 tsp kosher salt
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
- 3 large (150g) eggs
- 1½ cups (150g) panko breadcrumbs
- ½ cup (50g) + 2 Tbsp (25g) Parmigiano Reggiano, grated, divided
- Neutral oil, such as grapeseed, sunflower, or canola oil
- 1½-2 cups (~450g) marinara sauce, homemade or store-bought
- 8 oz (226g) whole milk fresh mozzarella, thinly sliced or hand ripped
- 3 Tbsp fresh parsley, finely chopped
Instructions
- To devein shrimp: Pat the shrimp dry on both sides, then use a paring knife to make a shallow cut along the back of the shrimp. Once exposed, use the paring knife to pull out and discard the dark vein.
- Setup the breading station. Grab 3 shallow bowls. In the first bowl, place ½ cup (60g) flour, 2 tsp kosher salt, 1 tsp garlic powder, and ¼ tsp black pepper, then stir to combine. In the second bowl, place 3 whisked eggs. In the third, mix together 1½ cups (150g) panko breadcrumbs and ½ cup (50g) grated Parmesan.
- Heat the oil. Add enough neutral oil in a large skillet to coat the bottom by about ¼-inch. Heat over medium-high until the oil is hot and reaches 375°F (191°C).
- Bread the shrimp. Dredge each shrimp fully on both sides in flour. Shake off any excess, then transfer and coat in eggs. Finally, move the shrimp to the breadcrumbs, coating evenly on all sides. Place on a wire rack until ready to cook. Repeat with remaining shrimp.
- Pan-fry the shrimp. Once the oil is hot, you’ll work in batches to fry the shrimp. Carefully lower breaded shrimp into the oil, leaving an inch or so of space in between. Cook for 2-3 minutes per side, or until they turn golden brown. Use tongs to flip each shrimp over, then cook for 2 minutes more. Immediately transfer to a paper towel lined wire rack, sprinkle with a pinch of kosher salt, then repeat until all shrimp are cooked.
- Add sauce and cheese. Preheat a broiler to high with a rack set 4-6 inches below. Spread about 1 cup (250g) of the marinara sauce on a rimmed baking sheet (or in a large skillet), then place the pan-fried shrimp in a single layer on top. Spoon a little bit of the remaining marinara sauce on top of each shrimp. Layer thin slices of mozzarella cheese on top, then sprinkle with the remaining 2 Tbsp grated Parmesan. Transfer to the broiler, then cook for about 5 minutes, or until the cheese is melted and golden brown. Keep an eye on the shrimp so they don’t burn and rotate the pan halfway through.
- Finish, then serve! Garnish immediately with a few tablespoons of chopped fresh parsley. Enjoy immediately!
Notes
- For any size shrimp, you can butterfly the shrimp so that they spread open like a flat book and pan fry them this way. No right or wrong way, this is just another option!
- To make-ahead: Bread the shrimp a few hours ahead and refrigerate on a wire rack. Fry just before serving.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375°F (191°C) oven for 10 minutes to restore crispiness.
- Freeze breaded, uncooked shrimp on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Nutrition
Photography by Katilin.
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