Parmigiano-Reggiano Crusted Shrimp

Ingredients

Lemon wedges

1 lemon, cut into 8 wedges

Fresh parsley

1/4 cup, finely chopped

Extra virgin olive oil

2 tablespoons

Egg

1, beaten

Salt

1/2 teaspoon

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Garlic powder

1 teaspoon

Italian breadcrumbs

1 cup

Parmigiano-Reggiano cheese

1 cup, freshly grated

Shrimp

1 pound, peeled and deveined

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the freshly grated Parmigiano-Reggiano cheese, Italian breadcrumbs, garlic powder, paprika, salt, and pepper. Mix well to evenly distribute the spices.
3. Dip each shrimp into the beaten egg, ensuring it is fully coated. Then dredge it in the Parmigiano-Reggiano breadcrumb mixture, pressing slightly to adhere. Shake off any excess.
4. Place the coated shrimp on the prepared baking sheet, leaving some space between each to ensure even cooking.
5. Drizzle the shrimp with extra virgin olive oil. This will help the crust become golden and crispy.
6. Bake for 8-10 minutes, or until the shrimp are opaque and the coating is golden brown and crispy. Keep an eye on them during the last few minutes of baking to prevent overcooking.
7. Remove from the oven and immediately garnish with finely chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the shrimp before eating.