Easy Baked Shrimp with Garlic and Parmesan
Tender, juicy baked shrimp coated in garlic and Parmesan cheese. Ready in just 25 minutes with minimal cleanup. Perfect for busy weeknights when you need a quick, delicious dinner everyone will love.
Ingredients
- 1 1/2 lb large shrimp peeled and deveined
- 3 tbsp olive oil extra virgin works best
- 3 cloves garlic fresh, minced fine
- 1/2 tsp paprika adds color and mild flavor
- 1/4 tsp red pepper flakes optional for heat
- Salt and pepper to taste
- 1/3 cup Parmesan cheese finely grated
- Lemon wedges for serving, fresh squeezed
Instructions
- Preheat oven: Preheat your oven to 425°F and let it fully preheat.
- Prepare shrimp: If using frozen shrimp, thaw completely and pat bone dry with paper towels. Any moisture will create steam instead of the beautiful baked texture you want.
- Arrange in baking dish: Spread the shrimp in a single layer in your baking dish. Don't crowd them - this is key for proper baking, not steaming.
- Season: Drizzle the olive oil over the shrimp. Scatter the minced garlic over top. Sprinkle with paprika, red pepper flakes (if using), salt, and pepper.
- Coat evenly: Toss everything together right in the dish with your hands. Make sure every shrimp gets coated with the oil and seasonings.
- Add cheese: Spread the shrimp back out in a single layer. Top evenly with the grated Parmesan cheese, covering the whole dish.
- Bake: Place in the preheated oven for 7 minutes, or until the shrimp turn pink throughout.
- Broil for golden crust: Switch your oven to broil and cook for 1-2 minutes maximum, watching carefully. This creates the beautiful golden top. Watch it like a hawk - it goes from perfect to burnt in seconds.
- Serve: Remove from oven immediately. Serve hot with fresh lemon wedges for squeezing over top.
Notes
Shrimp Size: Large shrimp (26-30 per pound) work best. Medium shrimp will cook in 5 minutes; jumbo shrimp may need 8-9 minutes total.
Don't Oversalt: Shrimp are naturally salty and Parmesan adds more salt, so season lightly at first. You can always add more after tasting.
Dry the Shrimp: This is critical. Moisture is the enemy and creates steam, which ruins the texture. Pat them completely dry with paper towels.
Fresh Garlic: Makes a huge difference in flavor. If using granulated garlic instead, use 3/4 teaspoon.
Cheese Quality: Use freshly grated Parmesan from the cheese counter, not pre-shredded from a tub. It melts better and tastes significantly better.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 5-7 minutes after bringing to room temperature.
Serving Suggestions: Serve over rice, cauliflower rice, or pasta. Pairs perfectly with roasted asparagus, green beans, or a simple garden salad.
Make Ahead: You can arrange everything in the baking dish with seasonings and refrigerate for up to 2 hours. Add the Parmesan right before baking, not earlier.Claude is AI and can make mistakes. Please double-check responses.
Don't Oversalt: Shrimp are naturally salty and Parmesan adds more salt, so season lightly at first. You can always add more after tasting.
Dry the Shrimp: This is critical. Moisture is the enemy and creates steam, which ruins the texture. Pat them completely dry with paper towels.
Fresh Garlic: Makes a huge difference in flavor. If using granulated garlic instead, use 3/4 teaspoon.
Cheese Quality: Use freshly grated Parmesan from the cheese counter, not pre-shredded from a tub. It melts better and tastes significantly better.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 5-7 minutes after bringing to room temperature.
Serving Suggestions: Serve over rice, cauliflower rice, or pasta. Pairs perfectly with roasted asparagus, green beans, or a simple garden salad.
Make Ahead: You can arrange everything in the baking dish with seasonings and refrigerate for up to 2 hours. Add the Parmesan right before baking, not earlier.Claude is AI and can make mistakes. Please double-check responses.