Delicious, healthy baked breaded shrimp coated in seasoned breadcrumbs, panko and grated Parmesan, then baked until golden and crisp. This easy, high-protein dish comes together quickly and is perfect for weeknights, casual dinners, or as a crowd-pleasing appetizer. Serve with lemon wedges for brightness and a simple salad or roasted vegetables to complete the meal.
Breaded Shrimp
These breaded shrimp are baked instead of fried, delivering satisfying crunch while keeping calories and fat lower than deep-fried alternatives. I like to use whole wheat Italian seasoned breadcrumbs for extra flavor and fiber, but gluten-free crumbs or plain panko work equally well. If you find yourself with extra crumbs after the first coating, double-dip the shrimp in the egg mixture and press them into the crumbs again for an extra-thick, crispy crust.
How to Serve
Serve the baked breaded shrimp hot with lemon wedges and a light dipping sauce such as plain Greek yogurt mixed with lemon zest and a touch of garlic powder, or a quick cocktail sauce. To build a complete dinner, pair with a crisp garden salad, roasted asparagus, or roasted green beans. You can also tuck the shrimp into a roll with marinara and mozzarella to make a shrimp parmesan hero. These shrimp disappear fast, so make extra if you’re feeding a crowd.
Ingredients
- 16 oz jumbo shrimp, peeled and deveined
- Salt and pepper, to taste
- 1/4 cup egg whites (or liquid egg substitute)
- 6 tbsp whole wheat Italian seasoned breadcrumbs (or gluten-free crumbs)
- 2 tbsp panko crumbs (or gluten-free panko)
- 2 tbsp grated Parmesan cheese
- Olive oil spray
Equipment
- Sheet pan (lined with parchment or lightly oiled)
- Two shallow bowls or plates for egg and crumb mixtures
- Tongs or fork for coating shrimp
Instructions
- Preheat the oven to 450°F (230°C). Lightly spray or oil a baking sheet and set it aside.
- Pour the beaten egg whites into one shallow bowl. In a second bowl, combine the whole wheat breadcrumbs, panko and grated Parmesan.
- Season the shrimp with salt and pepper. Working in small batches, dip a few shrimp at a time into the egg whites, turning to coat evenly.
- Transfer the shrimp to the breadcrumb mixture and press gently so the crumbs adhere. Place the breaded shrimp on the prepared baking sheet in a single layer, leaving a little space between pieces.
- If you have leftover crumbs after the first pass, double-dip: return the shrimp to the egg whites, then press them into the crumbs again for a thicker coating and extra crunch.
- Spray the tops of the shrimp generously with olive oil spray to promote browning. Bake on the middle rack for about 6–7 minutes.
- Carefully turn the shrimp over and bake for an additional 3 minutes, or until the shrimp are opaque and cooked through. Cooking times may vary slightly by oven and shrimp size—avoid overcooking to keep shrimp tender.
- Remove from the oven and serve immediately with lemon wedges and your preferred sides.
Nutrition (per serving)
Serving: 1/4 of the recipe. Calories: 149 kcal; Carbohydrates: 10 g; Protein: 20 g; Fat: 3 g; Saturated Fat: 1 g; Cholesterol: 145 mg; Sodium: 934.5 mg; Fiber: 0.5 g; Sugar: 1 g.
Tips, Variations & Notes
- For extra flavor, add a pinch of garlic powder, smoked paprika or lemon zest to the breadcrumb mixture.
- Use panko only for an even lighter, airier crust, or substitute gluten-free breadcrumbs for a gluten-free version.
- If using raw, larger shrimp, adjust baking time slightly; smaller shrimp will cook faster.
- For a lower-sodium option, reduce added salt and choose a low-sodium Parmesan or use less cheese.
- To make these ahead, bread the shrimp and refrigerate on the sheet pan for up to a few hours, then spray and bake just before serving for the best crunch.
More Shrimp Recipe Ideas
- Shrimp Scampi with Broccoli Orzo
- Creamy Shrimp and Celery Salad
- Harissa Shrimp and Chickpeas
- Zesty Lime Shrimp and Avocado Salad
- Shrimp Fajita Bowls
If you try this recipe, consider leaving a rating or note about any tweaks you made. Small changes—different seasonings, a double coating, or a swap of breadcrumbs—can turn a simple dish into a new favorite. Enjoy!