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–+ servings

Baked Garlic Parmesan Shrimp

Juicy shrimp baked under a savory garlic-Parmesan crust, finished with fresh lemon and herbs. A quick, flavor-packed dinner perfect for weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner, Quick Meals
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons California olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh Meyer lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat your oven to 400°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
  2. Pat the shrimp dry with paper towels to ensure they brown nicely and the topping adheres.
  3. In a mixing bowl, combine the grated Parmesan, minced garlic, olive oil, melted butter, lemon juice, paprika, salt, and pepper. Stir until a thick paste forms.
  4. Add the shrimp to the bowl and toss well, ensuring every piece is evenly coated with the garlic-Parmesan mixture.
  5. Spread the shrimp in a single layer on the prepared baking sheet, leaving a little space between each so they roast rather than steam.
  6. Roast for 8 to 10 minutes, until the shrimp turn opaque and pink, and the Parmesan develops light golden spots. Keep an eye on them to maintain juiciness.
  7. Remove from the oven, sprinkle with chopped parsley, and serve immediately with extra lemon wedges if desired.

Nutrition

Calories: 285kcalCarbohydrates: 3gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 235mgSodium: 780mgSugar: 1g

Notes

For best results, use large or jumbo shrimp so they stay plump during baking. If you prefer a milder garlic flavor, reduce the garlic to 2 cloves. Leftovers can be refrigerated for up to 2 days, but the shrimp are best enjoyed fresh. To make ahead, prep the garlic-Parmesan paste and store it in the fridge for up to 24 hours; toss with shrimp just before baking. Avoid overcrowding the pan to ensure the shrimp roast, not steam. Serve over rice, pasta, or alongside a crisp green salad for a complete meal.

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