perfect shrimp parmesan!
I’ve found the secret to making perfect shrimp parmesan!
a short and sweet post to start the new year!
We are big “parm” fans around here, and I’ve found that there are a few simple tips to make this already-easy dish just that much better:
- use panko for the crispiest crust
- shred your own mozzarella, never buy the pre-shredded stuff
- place the cutlets on a wire rack set over a baking sheet before broiling, to keep the undersides from getting soggy
Easy, right? I use a good jarred sauce and lots of extra grated parm for serving on the side, and this is a standard go-to meal that always delivers.
A while back Conor asked for shrimp parm, and I basically followed the same formula that I use for chicken, but it wasn’t quite as good as I’d hoped. I couldn’t put my finger on it but something was “missing”.
here’s the secret to perfect shrimp parmesan!
Conor was coming up for dinner recently and once again asked for shrimp parm. This time I did some research and found my answer:
Always butterfly the shrimp before breading/frying.
Such a simple, yet brilliant solution!
butterflying your shrimp takes your parm next level and is so easy to do!
To butterfly shrimp, simply slice the peeled shrimp down the entire back, being careful not to cut all the way through. You’ve seen me do this with boneless chicken breasts, to create thinner pieces for more even cooking.
Once butterflied, coat with your egg/breadcrumb mixture and proceed with the recipe as you normally would. By doing this you are essentially creating a larger, flatter surface which is a good thing for a few reasons:
- more room for breadcrumbs and cheese!
- a flatter surface will hold the cheese more evenly
- by creating a thinner and larger surface area you’ll achieve a super crispy coating
I buy frozen shrimp that have been shelled and deveined so it’s just a little more work to slice them further to butterfly. And it was well worth that extra effort.
Am I the last person to know about this? How do you make shrimp parm?
Perfect Shrimp Parmesan!
Ingredients
- 1 pound large shrimp, shelled and deveined
- 2 large eggs, at room temperature
- 2 cups panko breadcrumbs, gluten free or regular
- kosher salt and freshly ground pepper
- vegetable oil, for frying
- 8 ounces mozzarella, grated on the large holes of a box grater
- freshly grated parmesan, plus extra for serving
- 3 cups jarred marinara sauce
- 8 - 16 ounces spaghetti
Instructions
- Pre-heat the oven to broil. Spray a wire cooling rack with non-stick cooking spray and set over a foil lined baking sheet. Line another baking sheet with wax or parchment paper.
- Using a small paring knife, slice each shrimp lengthwise down the back, deep enough to open flat without slicing all the way through.
- Create a breading station by placing the eggs and breadcrumbs in 2 separate pie plates or other wide shallow bowls. Beat the eggs to blend and season with salt and pepper.
- Working with one shrimp at a time, dip in the eggs, then breadcrumbs, coating thoroughly at each step and pressing down on the shrimp to create a large, flat surface. Transfer to your parchment lined baking sheet and repeat with the remaining shrimp.
- While you're breading, heat about an inch of vegetable oil in a large, heavy duty skillet, and heat a large pot of water to boiling.
- Fry the shrimp, turning as needed, till golden brown on both sides. Use tongs to transfer to your wire rack to drain. Top with the shredded mozzarella, followed by a generous amount of grated parmesan.
- Broil till the cheese is melted and golden brown, then remove from the oven and set aside.
- You can wipe out the skillet or use a separate saucepan to heat the marinara sauce till hot. Cook and drain the spaghetti according to package directions, return to the pot and toss with some of the heated sauce to prevent sticking.
- To serve. place a helping of spaghetti into a pasta bowl, followed by the shrimp. Spoon a generous amount of sauce over, and garnish with grated parmesan. Serve immediately.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
