Description

This magic crispy baked shrimp recipe delivers golden, crunchy, oven-fried shrimp with a savory parmesan-panko coating—no deep frying required. It’s a quick, crowd-pleasing appetizer perfect for parties or a special snack, ready in under 30 minutes.

Ingredients

Scale

1 pound large raw shrimp (16–20 count), peeled and deveined, tails on or off
1 1/2 cups panko breadcrumbs
1/2 cup freshly grated parmesan cheese
1/2 cup all-purpose flour
2 large eggs
2 tablespoons olive oil or melted butter (for toasting panko)
1 teaspoon garlic powder
1/2 teaspoon paprika (smoked or sweet)
Salt and freshly ground black pepper, to taste
1 tablespoon water (for egg wash)
Lemon wedges, for serving
Fresh chopped parsley, for garnish (optional)
Hot sauce or aioli, for dipping (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. If you have a wire rack, place it over the sheet.
In a skillet over medium heat, add 2 tablespoons olive oil or melted butter. Add panko breadcrumbs and toast, stirring, for 2-3 minutes until golden. Remove from heat and let cool.
Set up three shallow bowls: one with flour mixed with 1/2 teaspoon salt and 1/4 teaspoon black pepper; one with eggs beaten with 1 tablespoon water; and one with the cooled toasted panko, parmesan, garlic powder, paprika, and a pinch of salt.
Pat shrimp dry with paper towels.
Dredge each shrimp in the flour, then dip into the beaten egg, then coat thoroughly in the panko-parmesan mixture, pressing crumbs on gently.
Arrange breaded shrimp in a single layer on the prepared baking sheet or rack, leaving space between each.
Bake in the center of the oven for 8-10 minutes, until shrimp are pink, opaque, and the crust is golden. Flip halfway through if not using a rack.
Squeeze fresh lemon over shrimp as soon as they come out of the oven. Sprinkle with chopped parsley if desired.
Serve hot with your favorite dip, such as aioli, cocktail sauce, or more lemon wedges.

Notes

For gluten-free, use gluten-free panko and flour. Toasting the panko before breading is key for maximum crunch. Pat shrimp very dry before breading to help coating stick. Work in batches if needed to avoid crowding the pan. Breaded shrimp can be prepped up to 4 hours ahead and refrigerated before baking. Leftovers keep in the fridge for up to 2 days; reheat in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: About 4-5 shrimp per serving
Calories: 220
Sugar: 1
Sodium: 600
Fat: 9
Saturated Fat: 2
Carbohydrates: 12
Fiber: 1
Protein: 22

Keywords: baked shrimp, crispy shrimp, oven-fried shrimp, party appetizer, easy shrimp recipe, panko shrimp, parmesan shrimp, seafood appetizer, holiday snack, finger food