Parmesan Encrusted Shrimp with Baked Herb Potatoes
A crave-worthy meal featuring juicy shrimp coated in crispy Parmesan breadcrumbs, paired with aromatic baked potato wedges.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4servings
Equipment
Mixing Bowl
Baking Sheet
Parchment Paper
Ingredients
Shrimp
1poundlarge shrimp, peeled and deveined
Coating
1cupgrated Parmesan cheese
1cupbreadcrumbs
2tablespoonsolive oil
1teaspoongarlic powder
1teaspoondried oregano
1teaspoonpaprika
to tasteSalt and pepper
Potatoes
4medium-sizedpotatoes, cut into wedges
2tablespoonsfresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the potatoes. In a large bowl, toss the potato wedges with 1 tablespoon olive oil, half the garlic powder, half the oregano, salt, and pepper. Spread the wedges out in a single layer on one half of the baking sheet.
Begin baking the potatoes. Place the potatoes in the oven and roast for 20 minutes.
Prepare the shrimp coating. In a shallow bowl, combine Parmesan cheese, breadcrumbs, paprika, the remaining oregano, and the remaining garlic powder.
Toss the shrimp. Drizzle the shrimp with 1 tablespoon olive oil, then season with salt and pepper. Coat each shrimp in the Parmesan-breadcrumb mixture, pressing to adhere.
Add the shrimp. After the potatoes have baked for 20 minutes, remove the pan and add the coated shrimp to the empty half of the baking sheet. Ensure the shrimp are in a single layer for even cooking.
Finish baking. Return the sheet pan to the oven and bake for 10-12 more minutes, until the shrimp are golden and firm and the potatoes are crispy and tender.
Serve. Sprinkle the shrimp and potatoes with fresh parsley just before serving. Enjoy hot and fresh!
Notes
For extra crunch, use panko breadcrumbs instead of regular. You can also swap out fresh parsley for fresh basil or dill for a different flavor twist.