Breaded Shrimp

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Delicious and healthy baked breaded shrimp, coated with seasoned breadcrumbs, panko and grated cheese, then baked until golden.

breaded shrimp

Breaded Shrimp

Serve this with lemon wedges and you will have one happy family. You may want to make extra, because these shrimp disappear quickly! Some of my favorite quick shrimp recipes I love to make are Air Fryer Fried Shrimp Sandwich with Tartar Sauce, One-Skillet Mexican Shrimp Diablo and Buffalo Shrimp Lettuce Wraps.

Baked breaded shrimp on a sheet pan

When making this recipe, I had a lot of extra bread crumbs left after I breaded the shrimp. So, I decided to double dip the shrimp into the egg mixture and breadcrumbs once again until I used them all up which gave the shrimp an extra coating and crispiness. I used whole wheat Italian seasoned breadcrumbs but you can also use gluten free breadcrumbs or Panko.

How To Serve

You can make this a meal with lemon wedges with garden salad, or a side of roasted vegetableskins like asparagus or roasted green beans, or turn it into a Shrimp Parmesan Hero. Hope you enjoy !

breading station for shrimp

More Shrimp Recipes You Might Enjoy:

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Healthy Breaded Shrimp

5 from 4 votes
Delicious and healthy baked breaded shrimp, coated with seasoned breadcrumbs, panko and grated cheese, then baked until golden.
Course: Dinner
Cuisine: Italian
breaded shrimp
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 1 /4th of shrimp



  • 16 oz jumbo shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/4 cup egg whites, or egg beaters
  • 6 tbsp whole wheat Italian seasoned breadcrumbs, or gluten-free crumbs
  • 2 tbsp panko crumbs, or gluten-free panko
  • 2 tbsp grated Parmesan cheese
  • olive oil spray


  • Preheat oven to 450F. Spray a baking sheet with oil.
  • Put the beaten eggs in one bowl, and the breadcrumbs, panko and parmesan cheese in another.
  • Season shrimp with salt and pepper, then put a few at a time in the bowl with the eggs to coat.
  • Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.
  • Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.
  • Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
  • Turn shrimp over then cook another 3 minutes or until cooked though.
  • Remove from oven and serve right away with lemon wedges, if desired.

Last Step:

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Serving: 1 /4th of shrimp, Calories: 149 kcal, Carbohydrates: 10 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 145 mg, Sodium: 934.5 mg, Fiber: 0.5 g, Sugar: 1 g