Baked Shrimp Parmesan
25m prep 15m cook 40m ready
A quick and flavorful baked shrimp dish with crispy bread pieces, juicy tomatoes, and melted mozzarella and Parmesan cheese.
Ingredients
- 3 tbsp extra virgin olive oil
- 6 oz rustic bread torn into 3/4-inch pieces
- Kosher salt and pepper
- 2 clove garlic finely chopped
- 1 lb plum tomatoes cut into ½-inch pieces
- basil leaves torn, divided
- 1 lb large shrimp peeled and deveined
- 3 oz mozzarella cheese shredded
- 3 tbsp grated Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 269 mg
- Iron: 1.39 mg
- Magnesium: 24.5 mg
- Phosphorus: 211 mg
- Potassium: 301 mg
- Zinc: 1.65 mg
Let's Cook
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Step 1.
Heat the oven to 425°F. Heat 2 tablespoons of the olive oil in a 12-inch oven-safe skillet over medium-low heat. Add the torn bread pieces and toss to coat in the oil, then season with ¼ teaspoon each salt and pepper. Transfer the skillet to the oven and bake until the bread is golden brown and crisp, 8 to 10 minutes.
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Step 2.
Remove the skillet from the oven and transfer the toasted bread to a plate. Add the remaining 1 tablespoon olive oil and the chopped garlic to the skillet. Cook over medium-low heat, stirring constantly, until the garlic starts to turn golden brown, about 1 minute. Add the diced tomatoes and ¼ teaspoon each salt and pepper, and cook, tossing occasionally, until the tomatoes release their juices, 5 to 7 minutes. Fold in half of the torn basil leaves.
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Step 3.
Fold the peeled and deveined shrimp and the toasted bread pieces into the tomato mixture in the skillet. Sprinkle evenly with the shredded mozzarella and grated Parmesan cheese. Bake until the shrimp are opaque throughout and the cheese is golden brown and bubbling, 14 to 16 minutes. Scatter the remaining basil on top and serve immediately.
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