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A white plate filled with Garlic Parmesan Baked Shrimp garnished with parsley and lemon wedges.

Garlic Parmesan Baked Shrimp

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Large Shrimp peeled and deveined
  • 3 cloves Garlic minced
  • 1/2 cup Parmesan Cheese freshly grated
  • 3 tbsp Extra Virgin Olive Oil or melted butter
  • 1 tbsp Lemon Juice fresh
  • 1 tsp Italian Seasoning
  • 1/2 tsp Paprika
  • 1/2 tsp Salt adjust to taste
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Parsley chopped

Method
 

  1. Preheat: Set oven to 400°F (200°C).
  2. Dry: Pat shrimp dry with paper towels and place in a large bowl.
  3. Mix: Combine oil/butter, garlic, lemon juice, Italian seasoning, paprika, salt, pepper, and half of the parmesan.
  4. Coat: Toss shrimp in the mixture until evenly coated.
  5. Arrange: Place shrimp in a single layer on a parchment-lined baking sheet.
  6. Bake: Cook for 8-10 minutes until pink and opaque.
  7. Finish: Top with remaining parmesan and parsley. Serve with lemon wedges.

Notes

  • Shrimp Selection: Use 16/20 or 21/25 count shrimp. If using frozen, thaw completely in cold water and pat bone-dry with paper towels to ensure the parmesan crust sticks rather than sliding off in the oven.
  • Temperature Control: 400°F (200°C) is the "sweet spot." It’s hot enough to melt the cheese and aromatics quickly without overcooking the delicate center of the shrimp.
  • The "C" Shape Rule: Watch your shrimp closely. When they curl into a "C" shape, they are perfectly tender. If they tighten into an "O" shape, they are overcooked and will be rubbery.
     
  • Cheese Quality: Always grate your Parmesan from a block. Pre-shredded varieties contain anti-caking agents (like cellulose) that prevent the cheese from melting into a cohesive, golden crust.
     
  • Oil vs. Butter: Use Extra Virgin Olive Oil for a lighter, more traditional Mediterranean profile, or melted grass-fed butter for a richer, more indulgent flavor.
  • Prep Ahead: You can toss the shrimp in the garlic-herb mixture up to 30 minutes before baking, but do not add the lemon juice until right before they hit the oven to prevent the acid from "cooking" the shrimp prematurely (like ceviche).