This recipe is so effortless and so delicious, you'll want to have company over just to show off! Hats off to my friend, Clarice at Storybook Woods for the recipe, Parmesan-Crusted Baked Shrimp. Believe me, this lady really knows how to put a meal across the table.
Last night it was just the two of us, and when the sons are gone, Hubs and I like to eat foods that they often don't like. Shrimp is one of those foods. I have made a very good coconut shrimp recipe that we have enjoyed, but tonight I wanted to try Clarice's recipe. I added in about 1/3 cup of shredded coconut to the bread crumb mixture, instead of the Parmesan cheese, to see if it would be every bit as good as the deep-fried coconut shrimp I've made in the past.
It was scrumptious, scrumptious, scrumptious!!!
And I am sure that the original recipe is every bit as good as our shrimp dinner was tonight.
My alterations were as follows:
I didn't have Panko bread crumbs so just used plain bread crumbs.
I baked mine in a cast iron skillet that I started heating on the cook top with a little bit of olive oil before I put the shrimp in it to bake in the oven.
I also sprinkled a little sea salt and red pepper over the shrimp before adding the bread crumbs mixture over top.
Added coconut, deleted Parmesan cheese.
Otherwise, it was the same basic recipe.
I'm thinking what a terrific appetizer this would be, but it's a superb supper with a large, green salad served on the side. Serve it hot right in the skillet.
You'll like it!
Crispy yet tender.