Shrimp Parmesan with a Parmesan Crust

This easy Shrimp Parmesan has a golden parmesan crust, marinara sauce, and melted mozzarella cheese. The coating is made with just 3 ingredients mixed in one bowl, so there's no need for flour or breadcrumbs. It's a low carb dinner that's ready in about 30 minutes!

Ingredients You'll Need

You only need a few simple ingredients to make this shrimp parmesan. The coating is made with eggs, parmesan, and garlic powder, so there's no flour or breadcrumbs to measure out.

• 12 ounces jumbo shrimp, peeled and deveined: If your shrimp are frozen, thaw them completely and pat them dry with paper towels before coating. You can leave the tails on, but I like to remove them so the shrimp are easier to eat.
• 2 large eggs, beaten: These mix with the parmesan to make the batter and help it form a crust in the skillet.
• ½ cup grated parmesan cheese: Use finely grated parmesan so it mixes evenly into the eggs. Long shreds won't coat the shrimp as well.
• ½ teaspoon garlic powder: This adds garlic flavor throughout the coating without having to chop fresh garlic.
• 32-ounce jar marinara sauce: Use a marinara you enjoy since it makes up a big part of this dish. I used Rao's. If you're keeping the recipe low carb, look for one with no added sugar.
• ¾ cup shredded mozzarella cheese: This goes over the shrimp before broiling. Use freshly shredded or pre-shredded mozzarella, whichever you have on hand.
• Extra grated parmesan and chopped fresh parsley: These are optional, but I like to sprinkle them over the finished dish before serving.

How to Make Shrimp Parmesan

Tips for the Best Parmesan Crust

The parmesan and egg form the crust as the shrimp cook, so a little care in the skillet helps keep that coating on the shrimp. Here are a few tips to get it golden without burning the cheese.

• Pat the shrimp dry. Extra moisture can thin the batter and make it harder for the coating to stick. After thawing frozen shrimp, blot them well with paper towels.
• Use finely grated parmesan. It mixes into the eggs more evenly than shredded parmesan and gives the shrimp a more even coating.
• Stir the batter between batches. The parmesan can settle as you work. Give it a quick stir before dipping more shrimp so each one gets some cheese.
• Use a non-stick skillet over medium heat. The egg and cheese coating is delicate, and a non-stick surface makes flipping easier. If the cheese starts browning before the shrimp cook through, lower the heat a little.
• Give the shrimp some room. Cook in batches if needed so you have space to slide a spatula under each shrimp without knocking the coating off another one.
• Let the crust set before flipping. Leave the shrimp alone until the bottom is golden, then gently turn with a thin spatula. Flipping too soon can pull the coating away.
• Add the shrimp to the sauce just before broiling. The coating will soften where it touches the marinara. Have the sauce hot and the cheese ready so the shrimp don't sit in the sauce longer than needed.

Substitutions and Variations

You can make a few simple changes to this shrimp parmesan based on what you have on hand. I would keep the egg and parmesan coating as written, though, since that's what forms the crust.

• Shrimp size: Large shrimp will work if you don't have jumbo. They'll cook faster, so watch them closely and remove them from the skillet once the coating is golden and the shrimp are opaque throughout.
• Marinara sauce: Use your favorite jarred marinara or homemade sauce. If you're keeping the recipe low carb, choose one with no added sugar.
• Mozzarella cheese: Try provolone in place of the mozzarella, or use a mixture of the two. Both melt well under the broiler.

What to Serve with Shrimp Parmesan

There's plenty of marinara in this shrimp parmesan, so I like to serve it with something to spoon the sauce over. Add a vegetable or a simple salad, and you have a complete dinner.

• Roasted broccoli: The browned edges add a little crunch alongside the saucy, cheesy shrimp. Spoon some of the extra marinara over the broccoli, too!
• Air fryer spaghetti squash: A great low carb option for serving under the shrimp. Use a fork to loosen the strands, then top with the shrimp, sauce, and melted cheese.
• Pasta: Spaghetti, angel hair, or your favorite high fiber pasta all work well. Cook it while you make the shrimp so everything is ready around the same time.
• Zucchini noodles: Keep the cooking time short so they don't get mushy, and drain off any extra liquid before adding the sauce.
• A simple green salad: Toss romaine or mixed greens with cucumber, tomatoes, and Italian dressing for an easy side.
• Garlic bread: If you aren't keeping the meal low carb, warm garlic bread is perfect for soaking up the extra marinara.

How to Store and Reheat

Shrimp parmesan is best served fresh, while the shrimp are tender and the parmesan crust still has some texture. You can save leftovers, but the coating will soften as it sits in the marinara.

• To store: Place leftovers in an airtight container and refrigerate for up to 3 days. Store any pasta or vegetable noodles separately so they don't soak up the sauce.
• To reheat on the stove: Place the shrimp and sauce in a skillet over low heat. Cover and warm gently until heated through. Avoid letting the sauce boil for a long time, which can make the shrimp rubbery.
• To reheat in the microwave: Place a serving in a microwave-safe dish and cover loosely. Heat in short intervals, checking between each one so the shrimp don't overcook.
• To freeze: You can freeze leftovers, but I prefer this recipe fresh. The coating will soften, and the shrimp can become chewy after thawing and reheating.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Thaw them completely, then pat them dry with paper towels before dipping them in the batter. Extra water can thin the coating and keep it from sticking well.

Can I use precooked shrimp?

I recommend raw shrimp for this recipe. Precooked shrimp can become tough from cooking in the skillet and then going under the broiler. Raw shrimp cook as the parmesan crust turns golden.

Can I use the parmesan cheese in the green container?

Yes, finely grated parmesan from the container works for this coating. Freshly grated parmesan also works, but grate it finely so it mixes evenly with the eggs.

Why is the coating falling off my shrimp?

Make sure the shrimp are dry before coating and use a non-stick skillet. Once the shrimp are in the pan, let the bottom form a crust before trying to flip them. Slide a thin spatula underneath to lift the coating along with the shrimp.

Will the parmesan crust stay crispy in the sauce?

The bottom will soften where it touches the marinara. For the best texture, heat the sauce before adding the shrimp, then top with mozzarella and broil right away.

Can I make shrimp parmesan ahead of time?

I would cook the shrimp just before serving for the best texture. You can thaw and dry the shrimp, measure the coating ingredients, and shred the mozzarella ahead of time. Keep the shrimp covered in the refrigerator until you're ready to cook.

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