Parmesan Pan-Roasted Shrimp is mixed with a chunky medley of tomatoes, white beans, garlic, and shallots.

Parmesan Pan-Roasted Shrimp Recipe


Simple Parmesan pan-roasted shrimp is elevated by a quick, chunky medley of tomatoes, shallots, garlic, cannelini beans, and Parmesan cheese. Fast and easy on busy nights as a main dish or salad. A signature dish from Food Network’s Iron Chef Michael Symon, this is a diner’s favorite from his Lola restaurant. You can have this delicious shrimp recipe on the table in less than 30 minutes.

Parmesan Pan-Roasted Shrimp Recipe

2 shallots, minced (about 2 Tablespoons – See Notes)
1 clove garlic, minced
Kosher salt and ground black pepper
Juice of 2 lemons
1/2 cup (4 ounces) extra virgin olive oil plus 1 Tablespoon for shrimp
1/2 cup grape tomatoes, halved
1 cup freshly cooked or canned white beans, such as cannellini
1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
1/4 cup fresh dill, chopped
1 pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt and mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese, and dill. Mix well and set aside.  

• You Might Also Like: Venetian Shrimp with Garlic Recipe

To pan-roast shrimp:
Heat remaining 1 Tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.   

Add warm shrimp to prepared mixture and toss. Serve immediately.  

Yield: 4 to 6 servings  

• Fine-minced sweet onions may be substituted for the shallots. Standard yellow cooking onions may be a bit too harsh, since the onions are used raw. Sliced scallions (green onions) will also work and will add nice color.

Recipe Source: Chef Michael Symon and The Wisconsin Milk Marketing Board
Reprinted with express written permission.

Shrimp with Parmesan Cheese Recipe Photo © 2010 The Wisconsin Milk Marketing Board, licensed to

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