One of the things I remember eating a lot of growing up was chicken parm. My mom bought those breaded chicken cutlets, topped them with marinara, slices of provolone and grated parm, and then baked it in the oven. Served with heaps of spaghetti and garlic bread of course. That thick Texas toast variety..remember that? SO delicious but not the healthiest thing ever.
I wanted to make a bit of a lightened up version, but with shrimp! The shrimp is baked, and it gets super crispy from the panko..I absolutely love it. The rest of the dish is cooked in one skillet on the stove. Can’t beat it!
One pot dinners are the best for weeknights. Who wants to do a million dishes after working all day? Not me. This comes together in a little over 30 minutes and it’s super easy. It’s delicious reheated the next day too. There’s something about red sauce that always gets better the longer it sits in the fridge.
The shrimp. They’re coated in a mixture of regular breadcrumbs, panko, herbs, and parm, and baked until crispy and golden. Definitely my new favorite way to make crispy shrimp. I want to try baking it this way for tacos..stay tuned.
This also goes perfectly with a glass of red..pretty self explanatory.
Shrimp Parmesan Quinoa Skillet
- For the SHRIMP:
- 1/2 lb. large shrimp, peeled and deveined
- 1/4 c. plain breadcrumbs
- 2 T. panko breadcrumbs
- 1/3 c. grated parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 egg + 1 egg white
- olive oil for drizzling
- For the SKILLET:
- 1 T. olive oil
- 2 cloves garlic, minced
- 2 c. of your favorite marinara sauce
- 1 c. water
- 1 c. quinoa
- 4 oz. fresh mozzarella, sliced
- 1/4 c. grated parmesan cheese + extra for serving
- basil leaves for serving
- Preheat oven to 425℉. Line a baking sheet with parchment and spray with cooking spray.
In a small bowl, stir together the plain breadcrumbs, panko, grated parm, garlic powder, dried basil, dried oregano, salt, and pepper. In another small bowl, whisk together the egg and egg white until combined. Coat each shrimp in the egg, then in the breadcrumb mixture. Shake off any excess. Lay on parchment lined baking sheet. Drizzle lightly with olive oil. Bake for 7-8 minutes or until golden and crispy.
In the meantime, heat a large cast iron skillet over medium heat. Add olive oil and garlic, and sauté for 1-2 minutes or until fragrant. Add the marinara, water, and quinoa and bring to a boil. Once boiling, reduce heat to medium/low and cover. Cook for about 20 minutes or until quinoa is cooked and almost all liquid is absorbed. Preheat your broiler to high.
Arrange shrimp on top of skillet, then add the slices of mozzarella on top. Sprinkle with parmesan and broil for 7-10 minutes or until mozzarella is golden and melted. Garnish with fresh basil and extra grated parmesan and serve!