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garlic parmesan baked shrimp 111467310

Garlic Parmesan Baked Shrimp

Juicy baked shrimp with a golden garlic Parmesan crust, finished with bright lemon and parsley. A 20-minute weeknight dinner that feels fancy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course, Seafood
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil preferably California extra-virgin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice preferably from a Meyer lemon
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Preheat the oven to 400°F (200°C). A hot oven is key for quick, tender shrimp.
  2. In a bowl, stir together the melted butter, olive oil, garlic, Parmesan, oregano, basil, salt, and pepper until well combined.
  3. Add the shrimp to the mixture and toss until every piece is evenly coated.
  4. Arrange the shrimp in a single layer on a baking sheet or oven-safe dish so they roast rather than steam.
  5. Bake for 8 to 10 minutes, until the shrimp are pink and opaque and the topping has turned golden brown.
  6. Remove from the oven, drizzle with lemon juice, and sprinkle with fresh parsley before serving.

Nutrition

Calories: 230kcalCarbohydrates: 1gProtein: 25gFat: 13gSaturated Fat: 5gCholesterol: 195mgSodium: 510mg

Notes

Avoid overcooking: shrimp are done the moment they turn pink and opaque; check at 8 minutes.
For extra crispiness, broil for 1 to 2 minutes at the end.
Use freshly grated Parmesan; pre-shredded cheese doesn't melt or brown as well.
If using frozen shrimp, thaw completely and pat dry before coating.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.
Serve with crusty sourdough bread or over pasta to soak up the buttery sauce.
Swap dried herbs with 1 1/2 teaspoons total of fresh oregano and basil if you have them.

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