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4.8 of 5 (69)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 8.6 g
  • Cholesterol: 67.0 mg
  • Sodium: 328.6 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 10.2 g

View full nutritional breakdown of PrairieHarpy's Parmesan Shrimp calories by ingredient
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PrairieHarpy's Parmesan Shrimp

Submitted by: PRAIRIEHARPY
PrairieHarpy's Parmesan Shrimp

Introduction

Fairly light, yummy, and very easy! Fairly light, yummy, and very easy!
Number of Servings: 2

Ingredients

    14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
    1 tbsp extra virgin olive oil
    1/2 clove garlic, minced
    2 dashes lite salt
    1/4 tsp creole seasoning
    2 dashes fresh ground pepper
    1/8 cup Panko breadcrumbs
    1 tbsp shredded parmesan cheese
    1 squirt butter flavored cooking spray

Directions

PREP TIME DOES NOT COUNT 30 MINUTES OF MARINADE NOR PEELING OF SHRIMP. I've used both fresh and thawed pre-peeled shrimp.


Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour.


Preheat oven to 475 degrees.


Add bread crumbs and parmesan to baggie and gently turn to coat.


Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Spray quickly with butter flavored cooking spray.


Broil for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired. (Lemon not included in nutritional info.)


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Recipe is calculated for 2 servings of 7 shrimp each. PHDH approval rating = "Keeper!" Served myself 5 and him 9. That was more than enough for me.


I used regular plain breadcrumbs the first time. Based on feedback, I tried Panko and have updated the recipe accordingly. Both work nicely. Stats with regular breadcrumbs: 146 cals, 9g fat, 1.9g saturated fat, 67mg cholesterol, 370mg sodium, 182.7mg potassium, 5.7g carbs, .3g fiber, .4g sugar, 10.6g protein.


PH's shortcuts/subs used in nutritional calculation: Organics Extra Virgin Olive Oil, pre-peeled raw frozen shrimp (thawed), pre-minced jarred garlic, Morton Lite Salt Mixture, Emeril's Bayou Blend creole, Lucerne pre-shredded fresh Parmesan, NutsOnline Bulk Pepper.

Number of Servings: 2

Recipe submitted by SparkPeople user PRAIRIEHARPY.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    I added more garlic and used Italian Spices instead of the Cajun seasoning. I only broiled the shrimp for 2 minutes on one side, turned it over and 1 minute on the other side. It was great. I'm adding this to my "Keeper" list! - 1/14/10

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  • Incredible!
    2 of 2 people found this review helpful
    Awesome! We had it with salad and baked potatoes.
    We had some left over and I heated it the next day for lunch! Still YUMMY! - 12/13/09

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  • 1 of 2 people found this review helpful
    FYI... Shrimp do not take 10 min to broil. If you broil it that long you will have Parmesan rubber balls. - 5/13/13

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  • A family hit!!!! Made it with TONY CHACHERE'S Creole seasoning and it was amazing!!! Felt like I was splurging! definitely will make again. - 12/9/14

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  • I served this with 100% Whole Grain Rotini Pasta and it was delicious. - 1/21/14

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  • I didn't have much time and don't like much spice, so I just added garlic powder to the dry mixture with salt and pepper. My husband and I liked it very much. I will make this again. - 1/12/14

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  • I made this tonight for my family and we all loved it. Although I didn't have the creole spice or the Panko crumbs, I used regular bread crumbs and my husband said he could eat it all night. Now that is the ultimate compliment from him. I will make this again, but double the recipe. - 11/27/13

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  • this is just divine!!!! I will make this often! Thank you so much for sharing!!! - 10/7/13

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  • Wonderful and so quick and easy. - 9/26/13

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  • I didn't have panko, so I used crushed pork rinds, which might have masked the parmesan flavor a little (my husband asked if I was sure I added it). Next time I'll add more - and there will be a next time, because we both loved this recipe. So full of flavor and the shrimp was cooked perfectly. - 9/13/13

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  • Loved this. Made it in an electric skillet instead of baking, so as not to heat up the kitchen. Used "no additional oil" Absolutely wonderful!! - 8/7/13

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  • This was awesome. Absolutely will be making this again and again. - 4/6/13

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  • Fabulous! Will double next time for the whole family! - 1/16/13

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  • This was great! I love Shrimp and I am always on the look out for a good recipe. This was easy to make and very delicious. - 1/8/13

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  • Delicious and easy! I, too, added a bit more garlic and used Italian Seasoning (did't have the Creole). I think that 8 minutes would probably be better at this high temp. - 10/20/12

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  • That's a nice recipe, but it needs some more flavor -- maybe lemon/lime (as suggested) or a little bit of cilantro would do well. - 10/7/12

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  • This was phenomenal! I will cook this again and again!! Made the recipe as is (except used a whole clove of garlic) - 9/22/12

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  • I made this tonight with a whole clove of garlic and substituted Italian Seasoning for the Creole. Very tasty & oh so easy. I will make again. - 9/8/12

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  • My husband and I loved these. We will definitely make these again. - 6/9/12

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  • This was amazing! Definitely important to have the oven really hot, so the crumbs will be crispy. My family is looking forward to having this one again. Thanks for sharing! - 5/8/12

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  • This was very tasty! - 4/25/12

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  • I cooked this recipe on low for about 30 minutes and on high for about 20 minutes in the crockpot. Again, the crust was soft, but this tasted so good! I added extra cheese because my husband loves cheese and I used dried seasonings. In a big rig, it is easier to store dried seasonings than fresh. - 2/21/12

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  • Have made this twice. I baked at 400 degrees & put them in with my Alexia french fries, for 20 minutes. I use pre-cooked shrimp (easier) & did use Italian breadcrumbs this time. Came out good with both regular & Panko. - 2/14/12

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  • This recipe was a big hit. We loved it, and this will be a keeper dish at my house - 2/5/12

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  • This was awesome! Loved it! - 1/30/12

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