Introduction

Hey there, friend! You know those nights when you crave something comforting and delicious, but the thought of juggling a bunch of pots and pans feels like too much? Yeah, I know exactly what you mean. That’s where this recipe comes in! This Parmesan Encrusted Shrimp with Baked Herb Potatoes is pure weeknight magic. It’s incredibly easy to pull off, tastes absolutely amazing, and best of all, you can get it all done right on one (or maybe two, depending on space!) baking sheet. It’s the kind of meal that feels a little bit fancy but requires zero fuss. Get ready for happy tummies and minimal cleanup!

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at under 40 minutes. Perfect for busy weeknights!
Easy: Simple steps, everyday ingredients, and baking does most of the work. No complicated techniques here!
Giftable: Okay, maybe not literally giftable, but it’s a fantastic meal to make when friends or family stop by unexpectedly.
Crowd-pleasing: Who doesn’t love crispy, cheesy shrimp and perfectly roasted potatoes? It’s a winner for almost everyone.
One-Pan Potential: With a little smart timing, you can cook the main components on the same baking sheet!

Ingredients

Gather ’round, let’s talk ingredients. Nothing fancy here, just simple stuff that creates serious flavor!

1 pound large shrimp, peeled and deveined: Fresh or frozen (thawed completely and patted dry!) works great. Make sure they’re peeled and the little vein is out.
1 cup grated Parmesan cheese: Go for the good stuff if you can, but pre-grated is totally fine for ease!
1 cup breadcrumbs: Plain or Panko both work. Panko will give you a slightly crispier coating, which I love!
2 tablespoons olive oil: Our best friend for getting those potatoes nice and crispy.
1 teaspoon garlic powder: Adds that essential savory depth without mincing fresh garlic.
1 teaspoon dried oregano: Classic herb flavor for our potatoes.
1 teaspoon paprika: Gives the potatoes a lovely color and a touch of warmth.
Salt to taste: Don’t be shy, but you can always add more later.
Pepper to taste: Freshly ground is always best!
4 medium-sized potatoes, cut into wedges: Russets, Yukon Golds, or even red potatoes work here. Just make sure your wedges are roughly the same size so they cook evenly.
2 tablespoons fresh parsley, chopped: A sprinkle of fresh green at the end brightens everything up beautifully. Don’t skip this if you can help it!

How to Make It

Alright, let’s get cooking! It’s easier than you think, I promise.

First things first, let’s get that oven hot. Preheat your oven to 400°F (200°C). While it’s heating, grab a big baking sheet.
Give those potatoes a good wash and chop them into nice, even wedges. Pop them into a medium bowl. Drizzle them with the olive oil, sprinkle on the dried oregano, paprika, salt, and pepper. Give everything a good toss with your hands or a spoon until every wedge is coated in that lovely seasoning mix.
Spread the seasoned potato wedges out in a single layer on your baking sheet. You want them to have some space so they roast instead of steam. Pop the sheet into the hot oven and let them bake for about 25-30 minutes. Set a timer to remind yourself to flip them halfway through, around the 12-15 minute mark, so they get golden and tender on all sides.
While the potatoes are doing their thing, let’s get the shrimp ready. Grab a shallow dish or plate – something wide enough to dredge shrimp in. In this dish, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, a pinch of salt, and pepper. Stir it up so everything is well combined.
Now for the shrimp! Make sure your peeled and deveined shrimp are nice and dry. I like to lay them out on a paper towel and blot them gently. This helps the coating stick beautifully!
Take each dry shrimp and dredge it in the Parmesan mixture. Press gently so the coating really adheres all around. You want a good crust!
Once the potatoes have been baking for about 15-20 minutes and are starting to get tender, it’s time to add the shrimp. You can either arrange the coated shrimp on a separate small baking sheet, or, if there’s enough room on your potato sheet without crowding, tuck them in during the last 10-12 minutes of the potato baking time. Make sure each shrimp has a little breathing room so they cook evenly.
Return the sheet(s) to the oven. Bake the shrimp for just 8-12 minutes. Shrimp cook super fast! You’ll know they’re done when they turn pink and opaque all the way through, and that glorious Parmesan coating is golden brown and crispy. Don’t overcook them, or they can get tough!
Once the potatoes are tender and the shrimp are perfectly cooked, pull them out of the oven. Sprinkle the baked potatoes generously with your chopped fresh parsley.
Plate up the Parmesan encrusted shrimp right alongside those beautiful herb potatoes. Serve immediately and watch them disappear!

Substitutions & Additions

Want to shake things up? Here are a few ideas:

Cheese Swap: No Parmesan? Try Asiago or a blend of Italian cheeses.
Herb Power: Swap oregano for dried rosemary or thyme on the potatoes. You could even add a pinch of dried red pepper flakes if you like a little heat!
Different Protein: This coating would be amazing on chicken tenderloins or even firm tofu pieces (adjust baking time).
Veggie Boost: Toss some broccoli florets or bell pepper chunks with the potatoes at the start for an all-in-one veggie and starch side.
Dipping Sauce: Serve with a side of marinara sauce, ranch dressing, or a squeeze of fresh lemon!

Tips for Success

Just a few little pointers to make sure your dinner is perfect:

Don’t Crowd the Pan: This is the biggest one! Giving your potatoes and shrimp space ensures they roast and crisp up instead of steaming. If your baking sheet is small, use two!
Pat the Shrimp Dry: Seriously, don’t skip this step! Wet shrimp won’t hold onto the coating as well.
Even Potato Wedges: Try to cut your potatoes into similar-sized wedges so they cook at the same rate.
Watch the Shrimp: Shrimp cook fast! Keep an eye on them during that last 8-12 minutes to make sure they don’t overcook.
Prep Ahead: You can wash and cut the potatoes earlier in the day and keep them in a bowl of cold water in the fridge (drain and pat dry before seasoning!). You could also mix the Parmesan coating ahead of time.

How to Store It

If you happen to have any leftovers (a rare occurrence in my house!), let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2 days. Reheat gently in the oven at a lower temperature (around 300°F) or in an air fryer to help maintain some crispiness, though they won’t be quite as crispy as when fresh.

FAQs

Got questions? I’ve got answers!

Can I use frozen shrimp? Yes, absolutely! Just make sure they are completely thawed and very well-drained and patted dry before coating.
Can I make this recipe spicier? Sure! Add a pinch of red pepper flakes to the potato seasoning, or a dash of cayenne powder to the Parmesan coating.
What else can I serve with this? A simple side salad, some steamed green beans, or a crusty piece of bread would be lovely additions.
Why do I flip the potatoes? Flipping helps ensure even cooking and browning on all sides, giving you those delicious crispy edges!

Easy Parmesan Shrimp and Herb Roasted Potatoes

This Parmesan Encrusted Shrimp with Baked Herb Potatoes is pure weeknight magic. It's incredibly easy to pull off, tastes absolutely amazing, and best of all, you can get it all done right on one (or maybe two, depending on space!) baking sheet. It’s the kind of meal that feels a little bit fancy but requires zero fuss. Get ready for happy tummies and minimal cleanup!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Equipment

Baking Sheet One large, or two depending on space
Medium bowl
Shallow dish or plate Wide enough to dredge shrimp in

Ingredients

1 pound large shrimp peeled and deveined; fresh or frozen (thawed completely and patted dry!)
1 cup grated Parmesan cheese
1 cup breadcrumbs Plain or Panko (Panko for crispier)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
Salt to taste
Pepper to taste; freshly ground is always best!
4 medium-sized potatoes cut into wedges (Russets, Yukon Golds, or red)
2 tablespoons fresh parsley chopped

Instructions

Preheat your oven to 400°F (200°C). Grab a big baking sheet.
Wash and chop potatoes into even wedges. In a medium bowl, toss potatoes with olive oil, dried oregano, paprika, salt, and pepper until coated.
Spread potato wedges in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through (around 12-15 minutes).
While potatoes bake, mix grated Parmesan cheese, breadcrumbs, garlic powder, a pinch of salt, and pepper in a shallow dish.
Pat peeled and deveined shrimp dry using a paper towel.
Dredge each dry shrimp in the Parmesan mixture, pressing gently to coat.
After potatoes have baked for 15-20 minutes, add coated shrimp to the baking sheet (either on the same sheet if space allows, or a separate one) for the last 10-12 minutes of potato baking time. Ensure shrimp have breathing room.
Bake shrimp for 8-12 minutes, or until pink, opaque, and golden brown/crispy. Do not overcook.
Once potatoes are tender and shrimp are cooked, remove from oven. Sprinkle potatoes with chopped fresh parsley.
Plate and serve immediately.

Notes

Tips for Success: Don't Crowd the Pan – Gives potatoes and shrimp space to crisp instead of steaming. Pat the Shrimp Dry – Helps coating stick. Even Potato Wedges – Ensures even cooking. Watch the Shrimp – They cook fast and can get tough if overcooked. Prep Ahead: Wash and cut potatoes ahead (store in cold water, drain/pat dry before seasoning). Mix Parmesan coating ahead.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven (around 300°F) or air fryer for best results, though crispiness may be reduced.