Name: Baked Shrimp Parmesan Hero
Prep time: 20 min
Cook time: 12 min
Total time: 34 min
Cuisine: Italian
Ingredients: 1.5 lb large shrimp (16–20 count), peeled and deveined; 1 cup panko breadcrumbs; 1/2 cup finely grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper to taste; 2 eggs; 1 tbsp water; 4 hoagie rolls; 1/2 cup warm marinara sauce or garlic aioli; Low-moisture mozzarella cheese, sliced; Chopped parsley for garnish; Lemon wedges for serving

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I love a sandwich that feels indulgent but actually leaves you light and satisfied. This Baked Shrimp Parmesan Hero layers crisp, panko-crusted shrimp, bright lemon, melted mozzarella, and a touch of marinara on a toasted roll for a fresh take on an Italian classic. I’ve baked and broiled these shrimp dozens of times to get the crunch and timing just right.

Why Make This Recipe

Bright, savory flavor: the lemon, garlic, and Parmesan lift the shrimp without heavy frying.
Lighter than fried: baking on a wire rack reduces oil while keeping a golden crust.
Quick weeknight option: prep in about 20 minutes and bake in 8–12 minutes.
Crowd-pleaser for gatherings: easy to scale and serve on a platter for guests.
Personal insight: I love this recipe because it delivers the texture of a fried sandwich with much less mess—try it next time you want crisp shrimp without deep-frying.

Check out this seafood lasagna for another shrimp-forward meal idea: Delectable Seafood Lasagna with Shrimp and Crab Delight.

Recipe Overview

Prep time: 20 minutes (includes deveining and seasoning)
Cook time: 10–12 minutes (bake) + 1–2 minutes broil
Total time: 32–34 minutes
Servings: 4 heroes
Difficulty: Easy
Cooking method: Panko-parmesan dredge, oven-baked on a wire rack, finished under broiler to melt cheese and crisp edges

This riff pulls classic Italian flavors—think garlic, oregano, and tomato—into a quick baking method inspired by richer dishes like a Tuscan ragu, but much lighter and sandwich-ready.

My Experience Making This Recipe

When I first tested this, I overbaked the shrimp and ended up with rubbery bites. After a few trials I found the sweet spot: medium-large shrimp (16–20 count), baked at 425°F for 8–10 minutes, then a 1–2 minute broil to finish. Using a wire rack made the biggest difference for crisping without extra oil.

How to Make Baked Shrimp Parmesan Hero

Start by peeling and deveining 1.5 lb large shrimp (16–20 count), then pat them very dry. Make a dredging station: 1 cup panko, 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, salt and pepper in one bowl; whisk 2 eggs with 1 tbsp water in another. Dip each shrimp in egg, press into the panko mix, and place on a wire rack set over a rimmed baking sheet. Bake at 425°F for 8–10 minutes until opaquely pink (internal temp ~120–125°F), then top with a slice of low-moisture mozzarella and broil 1–2 minutes to melt. Toast 4 hoagie rolls, spread with 1/2 cup warm marinara or garlic aioli, layer the shrimp, sprinkle with chopped parsley and a squeeze of lemon, and serve.

Equipment notes: use a sturdy rimmed baking sheet, a wire cooling rack (metal), an instant-read thermometer, and a small handheld food processor if you want ultra-fine panko-Parmesan crumbs.

Expert Tips for Success

Dry your shrimp thoroughly: moisture prevents panko from sticking and lowers final crispness. Pat with paper towels for best results.
Use a wire rack: it lets hot air circulate and knits the crust without flipping or added oil. Line the sheet below for easy cleanup.
Watch the oven temperature: 425°F gives a quick bake that avoids overcooking. Check at 8 minutes for large shrimp.
Finish under the broiler briefly: 1–2 minutes melts cheese and browns edges—stay by the oven to prevent burning.
Pick the right shrimp size: 16–20 count balances bite-size and quick cook time; adjust bake time for smaller/larger shrimp and monitor internal temp (120–125°F for slightly firm, not rubbery).

For a bright side salad pairing try this cozy Caesar with squash: Autumn Caesar Salad with Delicata Squash Croutons.

How to Serve Baked Shrimp Parmesan Hero

Classic assembly: warm marinara on the roll, layered shrimp, melted mozzarella, parsley, and a lemon wedge on the side.
Lighter side options: arugula salad tossed with lemon vinaigrette or steamed green beans. For a roasted veggie pairing, try Parmesan-crusted asparagus.
Entertaining tip: halve heroes and serve on a platter with toothpicks for a sandwich buffet.
Presentation: toast rolls until golden, wipe excess oil from the shrimp with a paper towel, and finish with flaky sea salt for contrast.

Storage and Reheating Guide

Keep components separate for best results: store baked shrimp in an airtight container in the fridge for up to 2 days and keep rolls in a bread bag at room temperature 1–2 days. To reheat, preheat oven to 350°F and warm shrimp on a wire rack for 6–8 minutes; add cheese and broil 30–60 seconds if needed. Avoid microwaving sandwiches—it makes bread soggy and shrimp rubbery. For longer storage, freeze cooked shrimp in a single layer on a tray, transfer to a freezer bag, and keep up to 3 months; thaw overnight in the fridge and reheat in a 350°F oven.

Recipe Variations

Gluten-free: use certified gluten-free panko or crushed gluten-free cornflakes and GF rolls. Bake the same way.
Dairy-free: replace Parmesan with 2 tbsp nutritional yeast and use dairy-free mozzarella to broil at the end.
Spicy arrabbiata hero: fold 1/2 tsp red pepper flakes into the marinara and add hot honey drizzle before serving.
Mediterranean twist: swap mozzarella for crumbled feta, add sliced kalamata olives and a tzatziki spread.

Nutritional Highlights

High in protein: shrimp provide lean protein and essential nutrients like selenium and vitamin B12.
Lower in saturated fat than fried versions: baking on a rack reduces added oil and calories.
Allergen information: contains shellfish and dairy (Parmesan, mozzarella); contains gluten unless made with GF substitutes.
Portion guidance: one hero serves as a full meal; halve for lighter appetites or serve with a salad for balanced portions.

Troubleshooting Common Issues

Soggy crust: shrimp weren’t dry or were crowded on the rack. Pat them dry and leave space between pieces for air circulation.
Overcooked shrimp: reduce bake time or use an instant-read thermometer; pull at 120–125°F and allow residual heat to finish cooking.
Panko falling off: press crumbs firmly when dredging and let shrimp rest 5 minutes on the rack before baking so coating adheres.

Frequently Asked Questions

Q: Can I use frozen shrimp straight from the freezer?
A: You should thaw frozen shrimp fully in the refrigerator overnight or under cold running water. Pat thoroughly dry before breading; excess water will prevent the panko coating from sticking and will cause steaming instead of crisping.

Q: How do I make these ahead for a party?
A: Bread the shrimp up to 6 hours ahead and arrange on the wire rack covered loosely in the fridge. Bake 8–10 minutes just before guests arrive and broil to finish. Assemble sandwiches a few minutes before serving to avoid soggy rolls.

Q: Can I switch to a different cheese?
A: Yes. Low-moisture mozzarella melts well. For a sharper bite, mix 1/4 cup grated Pecorino Romano with the panko. If using fresh mozzarella, pat it dry first to avoid extra moisture.

Q: What temp should I bake the shrimp and how do I check doneness?
A: Bake at 425°F for large (16–20) shrimp for 8–10 minutes. Use an instant-read thermometer; shrimp are done around 120–125°F for tender shrimp. They’ll be opaque and slightly firm to the touch.

Conclusion

If you enjoy lighter takes on Italian-American classics, this Baked Shrimp Parmesan Hero fits the bill and pairs well with other coastal and comfort dishes. For more inspiration on classic Italian-American cooking, see this collection of 21 Classic Italian-American Recipes. Print