Ingredients:

  • 5 lbs (680 g) Large Shrimp (Prawns), peeled, deveined, and tail-on
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour
  • ¼ teaspoon Garlic Powder
  • 2 Large Eggs, lightly beaten
  • 1 tablespoon Whole Milk
  • 1 ½ cups Panko Breadcrumbs
  • ½ cup Finely Grated Parmesan Cheese
  • 1 teaspoon Dried Italian Herbs (e.g., oregano and basil mix)
  • ½ cup Olive Oil or Neutral Oil (for pan-frying)
  • 2 ½ cups High-Quality Marinara Sauce (Warmed)
  • 8 oz Low-Moisture Mozzarella Cheese, freshly shredded
  • ¼ cup Freshly Grated Parmesan Cheese (for topping)
  • 2 tablespoons Fresh Basil, chiffonade (for garnish)

Instructions:

  1. Prep the Shrimp and Oven: Pat the shrimp dry thoroughly. Season lightly with salt and pepper. Preheat the oven to 400°F (200°C) and lightly oil your casserole dish. Gently warm the marinara sauce on the hob while prepping the shrimp.
  2. Set up the Dredging Station: Combine flour and garlic powder in the first dish. Whisk eggs and milk in the second dish until frothy. Combine Panko, grated Parmesan, and dried herbs in the third dish, mixing well to ensure even distribution.
  3. Coat the Shrimp: Working one piece at a time, lightly coat the shrimp first in the flour mixture, shaking off excess. Dip the floured shrimp into the egg wash. Finally, press the shrimp firmly into the Panko mixture to ensure a thick, even crust. Place coated shrimp onto a clean wire rack.
  4. Cook the Shrimp Crust: Heat the olive oil in the skillet over medium-high heat until shimmering. Cook the shrimp in batches (do not overcrowd) for 1 ½ to 2 minutes per side until the crust is golden brown and crispy. The shrimp should be about 70-80% cooked. Transfer the crispy shrimp back onto the clean wire rack or a paper towel-lined plate.
  5. Assemble and Bake: Ladle about one cup of the warmed marinara sauce into the bottom of the prepared casserole dish, spreading it evenly. Arrange the crispy shrimp snugly in the dish. Spoon the remaining sauce over the shrimp. Top generously with the shredded mozzarella and the final sprinkle of grated Parmesan.
  6. Finish and Serve: Bake for 8–10 minutes, or until the sauce is bubbly and the mozzarella is melted. For a golden-brown finish, switch the oven to the broiler/grill setting (high) and broil for 1–2 minutes, watching carefully. Remove from oven and let rest for 5 minutes. Garnish with fresh basil chiffonade before serving piping hot.