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Parmesan Encrusted Shrimp with Baked Herb Potatoes

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A comforting yet elegant meal of juicy shrimp with a crispy Parmesan crust, paired with tender herb-roasted potatoes.

Ingredients

  • 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)

Instructions

  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.

Notes

  • For a spicy kick, add cayenne or smoked paprika to the shrimp crust.
  • Swap rosemary for dill or tarragon for a fresh twist in the potatoes.
  • For a gluten-free version, replace breadcrumbs with crushed gluten-free crackers or almond flour.
  • Sprinkle shredded cheddar on the potatoes in the last 5 minutes for cheesy potatoes.
  • Leftovers can be stored in an airtight container for up to 2 days and reheated at 350°F (175°C) for 8-10 minutes.

Nutrition

Find it online: https://cookedbysarah.com/parmesan-encrusted-shrimp-with-baked-herb-potatoes/