We used to serve this shrimp in our event studio and I made thousands of these incredible shrimp. They were the biggest hit.
Recipe & food styling Mari Loewen. Photography Ross Cornish.

Recipe & food styling Mari Loewen. Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Parmesan-crusted shrimp

  • 24 jumbo shrimp, peeled, deveined

  • 3 cups panko

  • 1/2 cup tarragon or flat-leaf parsley

  • Zest of 2 lemons

  • 1 cup grated Parmesan

  • 3 large eggs, whisked

Fennel salad

  • 1 small red onion, thinly sliced

  • 1 Granny Smith apple, peeled, thinly sliced

  • 2 cups fennel, thinly sliced

  • 2 red grapefruit, segmented

  • 2 cups arugula


For salad, place all vinaigrette ingredients into jar, shake and set aside. For salad, place in large bowl and toss with vinaigrette just before serving.

For shrimp, preheat oven to 425°F. Place shrimp in egg bath, then toss in plastic bag with all remaining ingredients. Place on parchment-lined baking sheet and bake for 10 - 12 minutes. 

To serve, place salad with 3 shrimp on each plate, or serve family style on large platter.