Parmesan Encrusted Shrimp with Baked Herb Potatoes

I adore serving this Parmesan Encrusted Shrimp with Baked Herb Potatoes for a comforting yet elegant meal. Juicy shrimp coated in a crispy Parmesan crust are paired with tender herb-roasted potatoes—simple but so satisfying.

Why You’ll Love This Recipe

I all the time crave dishes that feel fancy but are entirely doable on a weeknight. I love how the shrimp’s golden, cheesy crust complements the potatoes’ earthy herbs. The whole meal comes together with minimal fuss, and it’s been a hit whenever I serve it—friends ask for seconds almost every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined)

• Grated Parmesan cheese

• Breadcrumbs (preferably panko for extra crisp)

• Garlic powder, salt, and pepper

• Eggs (for dredging)

• Baby potatoes (halved or quartered)

• Olive oil

• Fresh or dried herbs (rosemary, thyme, parsley)

• Lemon (for zest and wedges)

directions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss potatoes with olive oil, herbs, salt, and pepper. Spread on a baking sheet in a single layer.

3. Bake potatoes for 20 minutes, flipping halfway through, until golden and tender.

4. Meanwhile, whisk eggs in one shallow bowl. In another bowl, combine Parmesan, breadcrumbs, garlic powder, salt, pepper, and lemon zest.

5. Dip each shrimp into the egg, then coat thoroughly with the Parmesan mixture. Place on a parchment-lined baking sheet.

6. Bake alongside the potatoes for about 10–12 minutes, until shrimp are cooked through and crust is light golden.

7. Let everything rest for a minute, then serve the shrimp and potatoes together with lemon wedges.

Servings and timing

This recipe serves 4 people.

• Preparation time: about 15 minutes

• Cooking time: around 25 minutes

• Total time: approximately 40 minutes

Variations

• Spicy kick: I like adding a pinch of cayenne or smoked paprika to the shrimp crust.

• Herb swap: I sometimes swap rosemary for dill or tarragon in the potatoes for a fresh twist.

• Gluten-free: I replace breadcrumbs with crushed gluten-free crackers or almond flour.

• Cheesy potatoes: I sprinkle shredded cheddar over the potatoes in the last 5 minutes—so melty!

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I spread the shrimp and potatoes on a baking sheet and warm at 350°F (175°C) for about 8–10 minutes, just until everything is heated through and the crust regains crispness.

FAQs

1. Can I use frozen shrimp instead of fresh?

Absolutely. I thaw them completely in cold water before patting dry and proceeding with the egg and Parmesan dredge. Dry shrimp produce a crispier crust.

2. What potato varieties work best?

I prefer baby Yukon or red potatoes because they roast evenly and develop a tender interior with a crisp exterior. Larger russets work too, though I cut them smaller.

3. Can I make this ahead of time?

I sometimes prepare the shrimp coating and chopped potatoes in advance and keep them refrigerated. When ready, I bake straight from the fridge, adding a few extra minutes for cooking.

4. Is this recipe nut-free and dairy-free adaptable?

For dairy-free, I use a vegan Parmesan cheese and a suitable breadcrumb blend. Everything else remains the same, and the result is still crunchy and flavorful.

5. Can I grill the shrimp instead?

Yes—I gently press the Parmesan coating on the shrimp, then grill over medium heat for about 2–3 minutes per side. The potatoes still roast in the oven to stay flavorful and tender.

Conclusion

I love how this dish feels like a restaurant-quality meal but is so easy to prepare at home. Parmesan-crusted shrimp brings the crunch and flavor, while the baked herb potatoes round it out beautifully. Whether it’s a weeknight dinner or a special occasion, this combo is one I reach for again and again—and I know I’ll put it on repeat.