Beverly Goldberg Shrimp Parm Recipe

Shrimp are all favorite and kids love them so much, that I get tired of making shrimp dishes. And honestly, my kids are getting bored with their mum’s repeated shrimp dishes

So, I tried something different today, I followed the Beverly Goldberg shrimp parm recipe and was waiting to know my family’s reaction, and they were happy with it. In fact, they compliment me “ they are confused it’s made by me or Beverly Goldberg”.

So do you also want to try this new shrimp dish?  Then you have to scroll down and be with me till the end. In this article, I will share the recipe with you, and will also give you the reasons to try this dish.

Beverly Goldberg Shrimp Parm Recipe

Recipe by Lindsay G. Cabral
0.0 from 0 votes
Cuisine: USADifficulty: Medium


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Beverly Goldberg’s shrimp parm is invented by Beverly Goldberg. First, she fried the coated shrimp until crisp and golden brown and then bake them in pasta sauce. This recipe is as simple as it sounds. 

You will need only a few ingredients that are mostly already available at your home and a few minutes at hand. And the result will be an unforgettable mouthwatering shrimp dish that will please anyone in your family.

And if you want, you can serve it to your guests as well. In addition, not only just as a snack but also as a main dish. Because the juicy Beverly Goldberg shrimp parm can fill your stomach and keep you full for a long time.

So are not you yet excited enough to give this recipe a try? If yes then let’s explore the full recipe below and enjoy creamy and cheesy shrimp parm. 


  • Enough oil for deep frying 

  • 1 pound ( 453.592 grams) large Shrimp

  • 1 cup Milk

  • 1 cup all-purpose flour

  • 2 tablespoon cornflour

  • 1 cup bread crumbs

  • 2 cup grated mozzarella cheese

  • ⅓ cup pasta sauce

  • 2 teaspoon salt

  • 2 teaspoon black pepper

  • 2 teaspoon garlic powder

  • Tools
  • Mixing Bowl

  • Frypan

  • Spatula

  • Oven

  • Small  Bowls

  • Serving plate

  • Paper towel

  • Cooking spray 

how to make Beverly Goldberg Shrimp Parm

  • Marinate The Shrimp: Take a mixing bowl, pour 1 cup of milk, and a little bit of salt, and stir to dissolve the salt. Now dip the shrimp in it. Set aside for 5-8 minutes. Meantime the shrimp will absorb the marination and be ready to get fried.
    Dip The Shrimp
  •  Ready the Coating: Take another mixing bowl, add 1 cup all-purpose flour, 1 cup bread crumbs, 2 tablespoon cornflour ( great for binding), 2 teaspoon salt, 2 tsp black pepper, 2 teaspoon garlic powder, and give it a good mix. 
    Ready the Coating
  • Coat the Shrimp: Put the frying pan half-filled with oil on medium heat and heat it well for 40-50 seconds. Meantime take out the soaked shrimp from the milk, dip it in the coating mixture, and coat properly. Ensure the shrimp is fully covered with the coating. 
    Coat the Shrimp
  • Fry the Shrimp: Now, lower the heat to low medium, and put the coated shrimp one by one on the frying pan. Flip and fry the shrimp until they turn golden brown. Meantime, put the oven at 350 degrees and leave it for 10 minutes. 

    Spread a paper towel on the plate and take out the shrimp from the oil. Press gently with the paper towel so it can absorb excess oil and you get oil-free crispy shrimp.
    Fry the Shrimp
  •  Design the Shrimp on the Baking Pan: Set an oven pan with cooking spray, add a layer of pasta sauce, then the shrimp on another layer, again a layer of pasta sauce. Finally, sprinkle the grated mozzarella cheese. Repeat this step until all the ingredients are finished. 
    Design the Shrimp on the Baking Pan
  • Bake the Shrimp: Wear oven gloves, put the oven pan on the preheated oven, and bake for 30 minutes. A sign of shrimp being baked is the cheese will completely melt and some little brown bubbles are showing up. 
    Bake the Shrimp
  • Serve: Take out the oven pan from the oven and keep it aside to chill and cool down. Now remove it from the pan or let it be as you wish. Take out some of it and serve it on a serving plate. Garnish with some grated mozzarella or serve as it is.

Recipe Video

How To Store Beverly Goldberg Shrimp Parm

Storing Beverly Goldberg shrimp parm is easy; if some leftovers are there, preserve them in the refrigerator, and they will be edible for upto two days. But as it’s dipped in sauce and mozzarella cheese, it’s better to avoid storing it. Still, if you want to store them for later use, you can store them using the frozen method.

Keep the coated shrimp in a tray keeping enough space, and a fridge for 2 hours. Then place them in an air-sealed bag or air-tight container and you can use them for two months.  

Tips and Tricks

  • To enjoy the real taste of Beverly Goldberg Shrimp Parm, use as much as big shrimp you can. 
  • Don’t marinate the shrimp for more than 10 minutes. Shrimp are very soft, if they absorb too much milk, they will break down, and the taste will also change.
  • Don’t skip using the corn flour in the coating mixture. It’s great for binding and will make the shrimp crisper.
  • If you want the shrimp to be crispier, fry them for an extra 1 minute on both sides.
  • You can add more or lower the amount of mozzarella cheese used as you love. 

Nutrition facts



Beverly Goldberg Shrimp Parm is a delicious and authentic dish. Whether it’s a family get-together, a party, or a picnic, it’s perfect for any occasion. All you need to do is follow the step-by-step guide I have shared above.

Here you have all the information you will need to make the Beverly Goldberg shrimp parm dish. Make sure you have not skipped any steps and properly followed my instruction.

Because this recipe I have learned from the Beverly cookbook, written by herself, and she strictly said to follow each little detail.

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