Twice Baked Parmesan Crusted Shrimp


My new favorite dish was an honest mistake I made this afternoon.

Remember how we’d spoken recently about my affectations regarding playing a little too much in the kitchen and ruining half of the dishes I attempt in the process?

Thankfully, I get it right on occasion, too, thank Betty Kracken (Clash of the Titans reference. Holla Liam!). Baking the shrimp twice makes it extra cheesy and crispy. It’s almost like seafood candy. Over broccoli. Which.. ok. Not a good visual. But it harkens back to those green bean casseroles covered with those French’s crispy onions. Remember that? Same vibe!

This is feel good, good for you comfort food.

Twice Baked Parmesan Crusted Shrimp

14 ounce package frozen, cooked peeled, deveined small shrimp
1/2 cup grated Parmesan cheese
12 ounce package frozen broccoli
optional: 1/4 cup shredded Parmesan Cheese

Preheat oven to 350 degrees Fahrenheit.

Rinse frozen popcorn shrimp under faucet to remove most of the ice. To thaw the rest of the way, let shrimp soak in water for about 5 more minutes. Rinse thoroughly.

In a Ziploc bag, pour about 1/2 cup Parmesan cheese. Toss shrimp in Parmesan to coat thoroughly.

Place shrimp on greased cookie sheet.

Bake at 350 degrees, stirring every 10 minutes for 10-15 minutes. Don’t be alarmed if cheese melts.

In the mean time, cook broccoli in the microwave in a covered dish for 4 minutes on high power.

Fill custard or small casserole cups (or really any oven friendly dish) with cooked, drained broccoli. Spoon shrimp over the top. Sprinkle with Parmesan cheese (at this point, if you have shredded Parm as well, it adds a nice texture).

Bake for 8-10 more minutes.

Makes 4 servings.

Nutritional Information w/out added Parm shred: Calories: 201, Carbohydrates: 5.5 g, Fiber: 2.5g, Net Carbohydrates: 3g, Fat: 7g


Nutritional Information w/Parm shred option: Calories: 221, Carbohydrates: 6 g, Fiber: 2.5g, Net Carbohydrates: 3.5g, Fat: 8g

Feel free to use the recipe for your own private purpose at home, but please only link to this recipe online to prevent my having to compete with my own work for pageviews. Thanks so much.

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Comments

  1. I made the shrimp the other day but it sat in liquid and it didn’t get crispy. I did use foil on my baking sheet so wondering if that was why? Before serving them, I sprinkled on a little garlic salt. The taste was great!

    • Hi, Bee! I usually make the shrimp in smaller casserole dishes (1/2 cup sizes), so I have a feeling that creates the ability to elevate so that if there is any excess liquid, it stays at the bottom and the Parmy goodness remains on top.

  2. Would this come out the same if I use medium shrimp? I’m sure cooking time may vary….

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