Baked Shrimp Parmesan Bites
Jumbo shrimp baked with a garlic-parmesan panko crust, make fresh today and enjoy for a light Italian-style pescatarian protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g jumbo shrimp dry on kitchen paper. Toss with 1 tbsp lemon juice, 1 tbsp olive oil, 2 grated garlic cloves, 0.25 tsp salt, and 0.25 tsp black pepper. In a shallow bowl, combine 32g panko, 24g parmesan, 1 tbsp parsley, 1 tbsp basil, zest of 1 lemon, and a small pinch of chili flakes.
Bake
Preheat oven to 220°C (425°F) and line a small baking tray with parchment. Press each shrimp firmly into the panko-parmesan coating on both sides. Space evenly on the tray. Bake 10–12 minutes until the crust is golden and shrimp are pink, opaque, and cooked through.
Rest
Cool the shrimp fully on the tray, about 5 minutes. Portion into 2 airtight containers or freezer bags (6 shrimp each). Refrigerate up to 3 days or freeze up to 30 days and plate: Serve warm shrimp with cherry tomatoes, sliced cucumber, or yogurt dip on the side for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.