187 Reviews of Jumbo Shrimp Parmesan

From: sugarpea

On Dec 8, 2003

Superb! Wanted to see if this recipe would make good appetizers if smaller shrimp were used. It does! I used one pound of 41-50 count shrimp and the other ingredients and quantities as written. They baked in five minutes and were outstanding.

From: MizzNezz

On Oct 30, 2002

Absolutely, without a doubt, the best shrimp we have ever had!!! I made these with no additions or substitutions. They are wonderful!! Thanks Marie!! I will make these a lot!!

From: Chippie

On Feb 10, 2005

These were extremely easy to make and very tasty! Only change I made was using italian seasoned bread crumbs because that's all I had on hand. Also, to get these crispy may I suggest broiling them on LOW for approximately 10 minutes and make sure you flip them at least once. The breading on ours turned out nice and crunchy, so if you are looking for a crispy version of this recipe, try the broiler. Thanks Marie for a great recipe and these would also work great as an appetizer!

From: Big Momma

On Dec 28, 2003

This an all-around great recipe. Simple, easy, and delicious! My guests for Christmas dinner raved. I served the shrimp on beds of garlic-sauteed spinach. I'll be making this dish again soon. I think I might reserve the butter until after the shrimp have cooked, so the breading gets crispy. Thanks for a great recipe!

From: Carrie

On Jul 12, 2004

Wow,this honestly deserves 10 stars! It's a wonderful, wonderful recipe! Shrimp is my favorite food to eat at a restaurant and I think this surpasses any shrimp dish I have ordered out! I used Pecorino Romano cheese and Panko breadcrumbs and an extra clove of garlic! Thank you for sharing such a delicious recipe!

From: Emmy from Texas

On Aug 26, 2004

The recipe said go light on the batter, and I totally agree. I got a few shimp all battered up to see how they would compare, and since we drizzle butter on them, it makes them too soggy, and the cooking time increases. I noticed that cooking the shrimp long enough to get the bread crumbs really golden makes a big difference in flavor. Yumm! Also, I used store brand shredded parmesan, and the parmesan could not be tasted. Guess next time I gotta go for the expensive stuff! I REALLY enjoyed this recipe. I actually didn't change anything and I usually do! Thank you.

From: BonnieZ

On Nov 9, 2004

Delicious! I even omitted the butter & used spray margarine, added a tsp of Old Bay seasoning and it was melt in your mouth good. Thanks!

From: Marie Nixon

On Sep 1, 2003

Absolutely fabulous! I followed the directions exactly and the shrimps just melted in my mouth. I used a parchment lined 9" square baking pan. 12 shrimps fit perfectly in 3 rows of 4 shrimps. Company-worthy. Will make again as soon as the shrimp goes on sale. Thank you for a great recipe.

From: Gene-O

On Aug 31, 2003

This rivals any shrimp dish in a 5 star restaurant, so I give Marie 5 stars! The lemon over the shrimp just before eating makes them melt in your mouth!

From: Tebo

On Oct 17, 2002

Really easy to do and turned out really good. Did this as a "candle light and wine" dinner and it worked like a charm. Thanks Marie