When a fresh, flavorful and light meal is what you crave, my garlic parmesan shrimp with orzo is just the dish to whip up. Prepared with garlic-marinated shrimp pressed into parmesan and panko, then seared to create a golden crust, topped with tomato-basil relish and served with simple lemon orzo, this garlic parmesan shrimp recipe is popping with bright, fresh flavor!
Succulent Garlic Shrimp with a Parmesan Crust
In these brighter, warmer months, fresh fare brimming with bright flavor is much appreciated after a colder season filled with lots of cozy, stick-to-the-ribs comfort food.
Shrimp paired with a simple and delicate pasta is just the ticket! And to make things extra mouthwatering, I like to pair it with a few colorful and delectably fresh ingredients...
I marinate the shrimp in a tasty combination of lemon, garlic, olive oil and dried herbs, then press it into a mixture of both grated and shedded parmesan cheese, plus crisp panko.
The shrimp is then seared in a hot skillet to create a savory, golden outer crust that's absolutely irresistible. I top it with a fresh tomato-basil relish for juicy, seasonal flavor, and serve over top of delicate, warm orzo pasta dressed with a kiss of lemon and olive oil.
My garlic parmesan shrimp is loaded with flavor, but easy and quick to prepare and make a complete meal out of.
Simple, light, delicious... just the dish to usher in the warmer seasons!
My Recipe for Garlic Parmesan Shrimp with Orzo
For the shrimp, I like to use a colossal (10/12 count) shrimp for some succulent bite. And if I can get peeled and deveined, so I don't have to do that work myself, then that's even more convenient.
To create that savory flavor, I marinate it for about 30 to 40 minutes in a simple combination of olive oil, garlic, lemon juice and zest, plus a sprinkle of Italian seasoning.
For the crispy outer crust, the shrimp get a little dip in whisked eggs, then a firm press into a combo of both grated and shredded parmesan cheese, plus panko breadcrumbs to create a bit of texture. This way the shrimp become golden-brown and slightly crisp on the outside once they're added to a hot skillet and seared for a few moments.
To serve this garlic parmesan shrimp, I love a fresh little topper...
I finely dice some tomatoes and combine them with a bit of olive oil, lemon, fresh basil, salt and pepper, and use this as a fresh relish for a burst for juicy flavor.
All of this is served very simply over warm lemon orzo, an easy and tasty little accompaniment!
Here's a glance my garlic parmesan shrimp with orzo recipe: (or just jump to the full recipe...)
- To get started, I marinate my shrimp in a garlicky marinade for 30 to 40 minutes, or even up to an hour if possible.
- While the shrimp marinate, I cook my orzo according to package instructions, then drain, toss with olive oil, lemon, parmesan and parsley, and keep warm or room temp.
- Next, I prepare my simple tomato-basil relish, and keep that cold or at room temp until ready to use.
- Once the shrimp has marinated, I dip the shrimp in the whisked eggs, then press it into my parmesan and panko mixture.
- Then, I get a non-stick skillet very hot, and working in batches, sear the shrimp for a few moments on each side, until golden and cooked through.
- To serve, I spoon some lemon orzo into a bowl, top with garlic parmesan shrimp, then spoon over top some of the tomato-basil relish.
Garlic Parmesan Shrimp with Orzo
by Ingrid Beer
This garlic parmesan shrimp is a light, fresh dish bursting with flavor, topped with tomato basil relish and served with lemon orzo!
Yield: Serves 6
Nutrition Info: 477 calories per serving
Prep Time: 20 minutes (does not include marination time)
Cook time: 20 minutes
Total time: 40 minutes
Garlic Parmesan Shrimp Ingredients:
- 1 ½ to 2 pounds colossal shrimp (10/12 count), peeled and deveined
- Olive oil
- Black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, pressed through garlic press
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ cup panko breadcrumbs
- ½ cup grated parmesan
- ½ cup shredded parmesan
- 2 eggs, whisked
Lemon Orzo Ingredients:
- 8 ounces uncooked orzo pasta
- Olive oil
- Black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons grated parmesan (optional)
- 1 to 2 teaspoons chopped flat-leaf parsley
Tomato Basil Relish Ingredients:
- 1 ½ cups diced cherry tomatoes
- 1 clove garlic, pressed through garlic press
- Squeeze lemon juice
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon julienned or torn basil leaves
- Olive oil
- Begin by gathering and prepping all of your garlic parmesan shrimp ingredients according to the ingredient list above the have ready and organized for use.
- Place the shrimp to a bowl and add in about 1 tablespoon of the olive oil, a good pinch of salt and pepper, the Italian seasoning, the garlic, and the lemon zest and juice. Toss to coat, and allow to marinate for at least 30 to 40 minutes, or longer.
- While the shrimp marinates, gather and prep all of your lemon orzo ingredient according to the ingredient list above to have ready and organized for use.
- Cook your orzo according to package instructions, then drain thoroughly. Add it to a bowl, and drizzle in about 1 to 2 tablespoons of the olive oil, sprinkle in a generous pinch or two of salt and black pepper, plus the lemon juice and zest, the parmesan (if adding), and the chopped parsley. Toss to coat very well, and cover to keep warm, or allow to come to room temp.
- Next, gather and prep your tomato-basil relish ingredients according to the ingredient list above to have ready and organized for use.
- Add all of the ingredients to a small bowl, and using a spoon, combine until well coated. Keep cold, or leave at room temp until ready to serve.
- To prepare the shrimp, combine the panko breadcrumbs and the grated and shredded parmesan cheeses in a shallow bowl.
- Then, dip each shrimp into the whisked eggs, and press firmly into the panko/parmesan mixture to coat. Place the coated shrimp onto a platter to hold.
- When all the shrimp are coated, heat some olive oil (a bout ¼ cup) in non-stick skillet, and once hot, work in batches to sear the shrimp on both sides, about 2 to 3 minutes per side, until a deep golden brown. Drain on a wire rack and repeat until all shrimp are seared and crispy.
- To serve, spoon some of the lemon orzo into a shallow bowl or onto a plate, top with a few of the garlic parmesan shrimp, and spoon over top some of the tomato-basil relish, and enjoy.
Tips & Tidbits for my Garlic Parmesan Shrimp recipe:
- Colossal (10/12 count) shrimp: I like this larger size shrimp for this recipe so that the shrimp have a bit of bite, and are not too small once cooked. If you can find peeled and deveined, then opt for that for convenience sake; otherwise, you can peel and devein yourself.
- Marinate in your garlicky marinade for at least 30 minutes: To allow the shrimp to take on lots of savory flavor, allow for at least 30 to 40 minutes of marination time. If you have the time, you can marinate the shrimp overnight, as I like to do when I'm planning ahead. The longer the better, as the flavor will penetrate.
- Orzo, a simple pasta side: Tender and delicate orzo pasta is terrific with this garlic parmesan shrimp, and it's quick to cook as well! But if you prefer another type of pasta, feel free to use that, as bow ties or angel hair are also terrific. You can substitute quinoa, which is another delicious alternative.
Craving more delectable shrimp recipes? Check out this Chimichurri Shrimp Bowl, this Cajun Shrimp Pasta, these Shrimp Tostada Bites, this Shrimp and Corn Soup, this Shrimp Scampi, or this Coconut Curry Shrimp!