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, hot, and bubbly. A delicious alternative to the more conventional chicken parmesan.
Homemade shrimp Parmesan is a fantastic addition to any Italian-themed spread or as the main event. Make it a complete meal alongside
Ingredient Notes
Fresh shrimp is ideal, but if using frozen shrimp just be sure to thaw completely and pat dry before breading to ensure crispness.
During testing, I tried both panko and Italian-seasoned breadcrumbs — either works, though panko will yield crisper results. And while I have a preference from fresh mozzarella cheese, you could play around with alternatives like sharp provolone or fontina cheese.
If you’re a big fan of crispy, breaded things slathered in marinara sauce (who isn’t? 😂), try my homemade chicken parmesan or my all-time favorite cheesy layered eggplant parmigiana next!
Quick Overview of Steps
Full instructions and ingredient quantities can be found in the recipe card below.
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.
And if you love fried shrimp, my shrimp po’ boy sandwiches are a must try next!
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 go for something like this shrimp oreganata instead.
Serving Suggestions
- Over spaghetti, fettuccine, or any pasta shape you love with lots of extra marinara sauce.
- 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?! Can’t wait to hear what you think of this one!
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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 (190°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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