There’s something about a plate of crispy breaded shrimp that just makes dinner feel special — without a lot of extra effort. I started making this version years ago when I wanted something lighter than deep-fried shrimp but still packed with that crunchy, satisfying bite.
Now it’s become one of my family’s favorite weeknight meals. The best part? These shrimp bake up golden and crisp in the oven, no frying needed, so cleanup is a breeze. If I don’t make a double batch, I almost always regret it because they disappear faster than I can set them on the table!
Why You’ll Love This Recipe
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Light but satisfying: Crispy coating with a fraction of the oil from traditional fried shrimp.
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Quick and easy: Ready in under 30 minutes from start to finish.
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Customizable: Works with regular, whole-wheat, or even gluten-free breadcrumbs.
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Perfect for family dinners or entertaining: Everyone loves them, and they look restaurant-quality.
Tips for Perfect Crispy Shrimp
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Pat the shrimp dry first: This helps the egg wash stick and gives you an even coating.
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Double-dip for extra crunch: Coat the shrimp, dip them back into the egg mixture, and coat again. It uses up extra breadcrumbs and makes the shrimp irresistibly crispy.
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Use a wire rack if you have one: Lifting the shrimp slightly helps air circulate and keeps the coating crisp on all sides.
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Don’t skip the cheese: A little Parmesan in the breadcrumb mix adds so much flavor.
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Serve immediately: These shrimp are best when hot and crispy right out of the oven.
What You’ll Need
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Shrimp: Medium or large, peeled and deveined. Tail-on or tail-off both work.
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Breadcrumbs: Whole-wheat seasoned breadcrumbs, plain breadcrumbs with Italian seasoning, or gluten-free if needed.
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Panko: For that extra crunch.
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Parmesan cheese: Freshly grated adds the best flavor.
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Egg: Helps the coating stick.
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Salt and pepper: To season simply and perfectly.
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Lemon wedges: For that bright, fresh finish.
How I Make It
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Preheat the oven: Set it to 425°F and line a baking sheet with parchment or foil.
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Prep the coating: Mix breadcrumbs, panko, Parmesan, salt, and pepper in a shallow bowl.
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Dip the shrimp: First in beaten egg, then into the breadcrumb mixture. For extra crunch, dip again in the egg and breadcrumbs.
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Arrange and bake: Place the coated shrimp in a single layer and bake for about 10–12 minutes until golden and cooked through.
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Serve hot: Add a squeeze of lemon and serve immediately.
Serving Ideas
This recipe is so versatile that I use it in countless ways. Here are a few favorites:
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Simple dinner: Pair with a fresh garden salad and roasted green beans.
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Shrimp Parmesan hero: Tuck the shrimp into a toasted roll, add marinara and melted mozzarella, and dinner is done.
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Light appetizer: Serve with a side of cocktail sauce or a tangy yogurt dip for parties.
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Shrimp bowls: Layer over cauliflower rice or brown rice with roasted veggies for a balanced meal.
Make-Ahead and Storage
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Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer for best crispiness.
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Freezer: Freeze the breaded shrimp (before baking) on a tray, then store in a freezer bag for up to 1 month. Bake straight from frozen, adding a few extra minutes.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them first and pat them dry before coating.
Can I air-fry these instead?
Absolutely — air fry at 375°F for about 7–9 minutes, flipping halfway through for even crispiness.
Can I skip the Parmesan?
You can, but the Parmesan adds that extra savory note that makes the shrimp pop.
How do I know when the shrimp are done?
They should be opaque and firm to the touch. Overcooked shrimp can get rubbery, so keep an eye on them.
Healthy Breaded Shrimp
Enjoy perfectly crispy shrimp without the guilt! These baked breaded shrimp are coated in a flavorful mix of panko, Parmesan, and seasoned breadcrumbs, then baked until golden and juicy.
Ingredients
- 16 oz jumbo shrimp, peeled and deveined
- 6 tbsp whole wheat Italian seasoned breadcrumbs (or gluten-free)
- 2 tbsp panko crumbs (or gluten-free panko)
- 2 tbsp grated Parmesan cheese
- ¼ cup egg whites (or liquid egg substitute)
- Olive oil spray
- Salt and pepper, to taste
Instructions
- Preheat the oven to 450°F and lightly coat a baking sheet with olive oil spray.
- In one bowl, whisk together the egg whites. In another bowl, mix the breadcrumbs, panko, and Parmesan.
- Season the shrimp with a pinch of salt and pepper. Dip each shrimp into the egg whites, letting any excess drip off, then coat evenly in the breadcrumb mixture.
- Arrange the coated shrimp in a single layer on the prepared baking sheet. If you have extra crumbs, lightly press them onto the shrimp for an even crispier finish.
- Generously spray the tops of the shrimp with olive oil spray, then bake on the middle rack for 6–7 minutes.
- Flip the shrimp and bake for another 3 minutes, or until the coating is golden and the shrimp are cooked through.
- Serve hot with fresh lemon wedges or your favorite dipping sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 371Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 242mgSodium 1643mgCarbohydrates 37gFiber 4gSugar 2gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This healthy baked breaded shrimp is proof that you don’t need a fryer to get that golden, crispy goodness. It’s quick, versatile, and perfect for both busy weeknights and weekend dinners when you want something a little special.
Once you make it, you’ll see why I always double the batch — because around here, these shrimp never last more than a few minutes on the table.
