Italian · Snack
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.
$
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
248Calories
38gProtein
7gFat
6gCarbs
0gSugar
0gFiber
520mgSodium
210mgChol
Goes well with
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Instructions
1
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 pinch of chili flakes.
2
Bake
Preheat oven to 220°C (425°F) and line a 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.
3
Rest
Cool the shrimp fully on the tray, about 5 minutes. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) jumbo raw shrimp
- 32g (1.1 oz) panko breadcrumbs
- 24g (0.8 oz) Parmesan
- 1g (small pinch) fresh parsley
- 1g (small pinch) fresh basil
- 1 lemon
- 2 garlic cloves
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 0.1 tsp red chili flakes