You can make mouthwatering Garlic Parmesan Shrimp in less than an hour! You'll love this baked shrimp that emerges from the oven in a pool of garlic butter!
I have to thank Cooking with Mamma C readers for suggesting a shrimp version of my wildly popular Parmesan-Crusted Cod back in 2016.
Because this Garlic Parmesan Shrimp tastes amazing! It's one of our favorite seafood recipes.
Picture shrimp dipped in melted butter, then coated in a seasoned Parmesan mixture with fresh parsley and lemon zest. It emerges from the oven in a pool of garlic butter you'll want to drink with a spoon.
Mamma mia! We could eat this every day.
Recipe ingredients
See the card at the end of this post for the full recipe, but here's an overview.
Shrimp: You'll need two pounds of raw, frozen, peeled and deveined shrimp with tails on. (You'll use the tails as handles when you're dredging it in the cheese mixture.)
Thaw the shrimp according to the package instructions before starting this recipe.
If you find the shrimp you bought still has black veins, see the next section for how to remove them.
Parmesan: Use fresh, finely grated grated Parmesan cheese for the best taste and texture. I keep triangles of Parmesan in my fridge or freezer and grate them in my Vitamix blender (affiliate link).
Paprika: Use regular or sweet paprika in this dish. Smoked or hot paprika would likely be overpowering here. You'd have to use much less.
Garlic Powder: For convenience, I've always used garlic powder in the cheese mixture. You could try chopped garlic instead, if you wish. Either way, you'll end up with a pool of garlic butter in the pan when the baked Parmesan shrimp comes out of the oven.
Butter: I always use salted butter here and don't add salt to the recipe. If you use unsalted butter, you'd probably have to add a touch of salt, but you could wait to taste the baked shrimp first.
How to devein shrimp
Remove the outer black vein running along the back of the peeled shrimp. This is the digestive tract. You can use a shrimp cleaner (affiliate link) or a dessert fork to pick it out easily.
Rinse the shrimp afterward to remove any remaining black goop.
Next, check for the inner vein, which might be clear or blue. Technically, you don't have to remove it, but we always do.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Dunk the thawed shrimp in melted butter.
- Stir the Parmesan cheese with the seasonings, parsley and lemon zest, then dredge the shrimp in it to coat both sides.
- Place the prepared shrimp on a greased baking sheet. If there is any extra melted butter, drizzle it on top.
- Bake at 400 for 8-10 minutes, or until cooked through. Squeeze lemon juice on top.
Recipe tips
- It works best to lightly dredge the shrimp in the Parmesan mixture instead of just sprinkling the cheese on top. You'll get more flavor!
- The amount of butter and Parmesan mixture used will depend on how much you coat the shrimp as you go. Have some extra butter and additional ingredients for the Parmesan mixture on hand, in case you need more.
What to serve with it
I always serve this Garlic Parmesan Shrimp over rice cooked like pasta, which keeps the meal gluten-free. You also could serve it atop creamy polenta.
But if you're not concerned about gluten, you could serve it over orzo or linguine if you wish. And don't forget the crusty Italian bread to dip in that garlic butter!
For side dishes, consider broccoli with lemon and parsley, rapini greens, tarragon asparagus or any of these Italian sides.
Frequently asked questions
Bake shrimp at 400 degrees F for 8 minutes or until it is cooked through but not tough. It may need up to 10 minutes.
Whether you're cooking shrimp in the oven or on the stove, shrimp is done when its color becomes white and pink and it's no longer translucent. It should be firm on the outside, tender and opaque on the inside, and be slightly curled.
Shrimp should reach an internal temperature of 145 degrees F, according to the United States Department of Agriculture (USDA). This is considered a safe minimum temperature.
More recipes like this
Don't miss my other gluten-free, Parmesan-crusted recipes like baked chicken drumsticks, oven-fried onion rings, jalapeño poppers with prosciutto and keto Parmesan crisps.
More shellfish recipes to try
Enjoy!
If you try this Garlic Parmesan Shrimp recipe, please leave a comment and a rating!
Garlic Parmesan Shrimp
Ingredients
- 2 pounds raw shrimp, 26/30 count, thawed (Buy it frozen with tails on, peeled and deveined. Preferably Icy Ocean brand.)
- 1 cup freshly grated Parmesan cheese
- ½ of a lemon (zest plus juice)
- 2 tablespoons fresh parsley (cut small or chopped)
- 2 teaspoons paprika (regular or sweet)
- ¾ teaspoon garlic powder
- 4 tablespoons salted butter (melted)
Instructions
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
- Thaw the shrimp under cold water, if needed. Make sure both the inner and outer veins (digestive tract) are removed. (Loosen them with a small knife, shrimp tool, or the pointy tip of a metal skewer, then pull them out in one piece with your fingers.) Rinse the shrimp and wash your hands well.
- Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
- Rinse the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
- Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
- Melt the butter in a microwave-safe measuring cup. (It will make it easier to dunk your shrimp in it.) Set up an assembly line from left to right with the shrimp, the butter, the cheese mixture, and the sheet pan.
- Place a few shrimp into the measuring cup with the butter. Take each piece of shrimp out of the butter (grasp it by the tail) and lightly dredge it in the cheese mixture, coating both sides. Place the coated shrimp onto the sheet pan and continue with the rest of the shrimp.
- Bake for 8-10 minutes, or until the shrimp is cooked through but not tough.
- Squeeze the juice of half a lemon over the shrimp and serve over rice for a gluten-free option. Or, serve it with crusty bread for dipping in the garlic butter. Store leftover shrimp in the refrigerator for up to four days.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on October 12, 2016 and updated now with new photos and additional information.)
Nancy Griffin says
Amazingly delicious. I served these shrimp over polenta and poured the drippings over the shrimp on top. So good, so easy and quick! I am happy I found your site. Made your manicotti yesterday and felt impressed with myself for making the crepes.
Mamma C says
Hi Nancy - I love the idea of serving the shrimp over polenta! I'm go glad you found my site and are enjoying my recipes!