Shrimp Parmigiana Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, trim now. Season the shrimp lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Set up breading station

Place the 3 tbs flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tbs milk until smooth. In a third shallow bowl, combine 1 cup breadcrumbs, 1 tbs grated Parmesan, 1 tsp Italian seasoning and a pinch (~1/4 tsp) of salt and pepper; mix well.

Working in batches, dredge each shrimp first in flour (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Place breaded shrimp on a wire rack or baking sheet while you finish the rest.

Heat a large ovenproof skillet (10–12-inch) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When oil is shimmering and butter melted, add half the shrimp in a single layer. Cook 1–1 1/2 minutes per side until golden brown and just cooked through (shrimp will be opaque and curl). Transfer cooked shrimp to a plate and repeat with remaining oil, butter, and shrimp. Do not overcook; shrimp will finish in the oven briefly.

Wipe out excess oil from the skillet leaving about 1 tbs. Return skillet to medium heat. Add remaining 1 tbs olive oil and the minced garlic; sauté 20–30 seconds until fragrant but not browned.

Add 2 cups crushed tomatoes (or marinara), 1 tsp dried oregano, 1 tsp red pepper flakes (optional), 1 tsp salt, 1/2 tsp black pepper and 1 tsp tomato paste if using. Stir to combine, bring to a gentle simmer and cook 6–8 minutes to slightly thicken. Taste and adjust seasoning. Stir in chopped basil leaves off the heat.

Preheat broiler to high (or oven to 450°F / 230°C if not broiling). Spoon a thin, even layer of sauce across the bottom of the skillet (or a baking dish if you used a separate pan). Arrange browned shrimp in a single layer over the sauce.

Spoon additional sauce over the shrimp (about 3/4 cup), then evenly sprinkle the 1.5 cups shredded mozzarella and 1/2 cup grated Parmesan over the top.

Place skillet under the broiler 4–6 inches from the heat and broil 2–4 minutes until cheese is melted, bubbling and lightly golden. If using a 450°F oven, bake 8–10 minutes until cheese is melted and shrimp are heated through. Watch carefully to avoid burning.

Remove from oven and let rest 2 minutes. Sprinkle chopped fresh parsley and additional grated Parmesan if desired. Serve with lemon wedges for squeezing over the shrimp and extra basil if you like.

Suggested accompaniments: serve over cooked pasta, steamed rice, or with crusty bread to mop up the sauce.