Crispy Garlic Parmesan Shrimp is a quick, high-flavor dish where shrimp are lightly coated and pan-fried or baked until crunchy, then tossed in a buttery garlic–Parmesan finish.
Here’s a reliable stovetop version that stays crisp.
Ingredients
- 500 g large shrimp (peeled and deveined, tails optional)
- ½ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup breadcrumbs (panko gives extra crunch)
- ½ cup grated Parmesan cheese
- 3–4 cloves garlic (minced)
- 3 tbsp butter
- 1–2 tbsp olive oil (for frying)
- Salt and black pepper
- 1 tsp paprika (optional, for color)
- Fresh parsley or chili flakes (optional)
Instructions
1. Prep the shrimp
Pat shrimp dry (this is key for crispiness). Season lightly with salt, pepper, and paprika.
2. Set up coating station
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs mixed with half the Parmesan
3. Coat
Dredge shrimp in flour → egg → breadcrumb mixture. Press lightly so coating sticks well.
4. Fry until crispy
Heat butter + olive oil in a pan over medium-high heat.
Cook shrimp 2–3 minutes per side until golden and crisp. Don’t overcrowd the pan.
Remove and place on paper towel.
5. Garlic-Parmesan finish
In the same pan, lower heat and add minced garlic. Sauté 20–30 seconds (don’t burn).
Return shrimp to pan, toss quickly. Sprinkle remaining Parmesan and let it melt slightly into a light coating.
6. Serve
Top with parsley or chili flakes. Serve immediately while crispy.
Tips for best texture
- Dry shrimp well before coating.
- Use panko breadcrumbs for extra crunch.
- Don’t overcook—shrimp turn rubbery fast.
- Serve immediately; crispiness fades over time.
If you want, I can also give a baked version (less oil) or a spicy Cajun twist.