Description
Plump shrimp baked under a savory garlic-Parmesan topping and finished with a squeeze of lemon and chopped herbs. Fast to make, big on flavor, and perfect for weeknights or feeding a crowd.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup finely grated Parmesan
- 3 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp butter, melted
- 1 Tbsp fresh lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
- Pat the shrimp dry with paper towels. This helps them brown and lets the topping stick.
- In a mixing bowl, whisk together the Parmesan, minced garlic, olive oil, melted butter, lemon juice, paprika, salt, and pepper until it forms a loose paste.
- Add the shrimp to the bowl and toss until every piece is evenly coated in the cheesy garlic mixture.
- Arrange the shrimp in a single layer on the prepared sheet pan, leaving space between each so they roast instead of steam.
- Roast for about 8–10 minutes, until the shrimp turn opaque and pink and the Parmesan develops light golden spots. Watch closely so they stay juicy.
- Remove from the oven, sprinkle with the chopped parsley, and serve right away with extra lemon wedges if you like.
Notes
- Use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese won’t crisp the same.
- Do not overbake — pull the shrimp as soon as they’re opaque and just firm to the touch to avoid rubberiness.
- For extra zing, grate a bit of lemon zest over the shrimp just before serving.
- Multiply the ingredients and roast in batches or on multiple pans if you’re making this for guests.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 260
- Sugar: 0g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 180mg