Garlic Parmesan Baked Shrimp

Dish Snapshot

There’s something instantly comforting about the scent of garlic sizzling in butter, brightened by a squeeze of lemon and finished with the nutty, salty kiss of Parmesan — that combination arrives in spades with this Garlic Parmesan Baked Shrimp. As the oven warms the kitchen, the aroma becomes mouthwatering: roasted garlic notes, warm butter, and the sea-fresh sweetness of shrimp. Each bite delivers a delicate snap of perfectly cooked shrimp, a silky, garlicky coating studded with crisped Parmesan and flecks of fresh parsley.

This recipe is wonderfully versatile — fast enough for a weeknight dinner, elegant enough for a small dinner party, and cozy enough to feel like a treat on a rainy afternoon. If you love the idea of the same flavors done in a different method, consider an air-fryer version for even quicker, extra-crisp results.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Servings: 4
• Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights

Nutrition (estimated per serving — recipe yields 4 servings)

These values are calculated from USDA FoodData Central ingredient nutrient profiles (shrimp, butter, olive oil, Parmesan) and represent an estimate per one-quarter of the recipe:

• Calories: ~240 kcal
• Protein: ~29 g
• Total Fat: ~14 g
  • Saturated Fat: ~6 g
• Carbohydrates: ~1 g
  • Sugars: 0 g
  • Dietary Fiber: 0 g
• Sodium: ~850 mg

Notes on accuracy and health context:

• Nutrient values are approximate and will vary with exact shrimp size, whether butter is salted, and brand of Parmesan. The USDA FoodData Central is the primary source used for ingredient-level values.
• For sodium guidance, many health authorities (e.g., Mayo Clinic) recommend limiting sodium intake to less than 2,300 mg per day for most adults, so this preparation contributes a moderate portion of that daily limit if you use the full teaspoon of salt listed in the recipe.

Why You’ll Love It

This recipe shines because it balances craveable flavor with remarkable ease. The garlic-butter-Parmesan trio is irresistibly savory and aromatic, creating a quick, restaurant-style dish in under 25 minutes. Serve it when you want to impress without fuss — it’s social-food friendly (perfect for passing around at gatherings), nutritious (high in protein and low in carbs), and seasonally flexible: light and bright in summer with lemon and parsley, or cozy and indulgent in winter with a side of roasted potatoes.

How to Make Garlic Parmesan Baked Shrimp

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Optional ingredients and substitutions:

• Use 1/4 teaspoon red pepper flakes for heat.
• Substitute 1 tablespoon Greek yogurt mixed with the butter for a tangier coating (adds moisture, reduces oil).
• For lower sodium, omit the teaspoon of salt and use a low-sodium Parmesan or reduce to 1/4 teaspoon.
• To make it dairy-free, replace butter and Parmesan with a dairy-free butter and 2 tablespoons nutritional yeast for a cheesy note.

Method & Process

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the melted butter, olive oil, minced garlic, salt, black pepper, and paprika.
3. Add the shrimp to the bowl and toss to coat evenly.
4. Arrange the shrimp in a single layer on a baking dish.
5. Sprinkle the Parmesan cheese over the shrimp.
6. Bake in the preheated oven for 10–12 minutes, or until the shrimp are opaque and cooked through.
7. Remove from the oven and garnish with chopped parsley.
8. Serve with lemon wedges on the side.

Practical tips

• Avoid overcooking: shrimp go from perfectly tender to rubbery quickly. They’re done when they turn opaque and curl into a gentle “C” (a tight “O” often means overcooked).
• Don’t overcrowd the pan: arrange in a single layer so each shrimp bakes evenly and the Parmesan can crisp.
• Let butter and oil cool slightly before tossing with the shrimp; very hot fat can start cooking raw shrimp prematurely and cause uneven texture.
• Taste and adjust salt after baking if you’re unsure — Parmesan adds saltiness, so you may be able to reduce added salt.

Best Pairings

Serve It Up

• Simple weeknight plate: Spoon the baked shrimp over a bed of buttery pasta or zucchini noodles for a quick, satisfying dinner.
• Light and fresh: Pair with a crisp green salad and lemon vinaigrette for a bright, low-carb meal.
• For cozy sides: Roast or mash potatoes make a comforting accompaniment — try garlic-Parmesan potato wedges for a matching flavor profile (a recommended potato side).
• Appetizer or small plates: Serve the shrimp hot on toasted slices of baguette with extra parsley and a brush of garlic butter.
• Wine pairing: A dry Sauvignon Blanc, Pinot Grigio, or a light, unoaked Chardonnay complements the seafood and garlic flavors.

Storage Instructions

Keeping it Fresh

• Room temperature: Do not leave cooked shrimp at room temperature for more than 2 hours (1 hour if ambient temperatures exceed 90°F / 32°C) — bacteria growth risk increases quickly.
• Refrigeration: Store cooled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F / 150°C) for 5–8 minutes or briefly in a covered skillet; avoid high heat that will toughen shrimp.
• Freezer: You can freeze leftover cooked shrimp for up to 2 months. Place in a freezer-safe container or vacuum-seal, leaving minimal air. Thaw overnight in the refrigerator before reheating gently.

Chef’s Advice

Pro Tips & Tricks

• Best shrimp choice: Large (16/20 or 21/25 count per pound) work well — substantial enough to remain juicy and are easy to serve. Wild-caught or fresh-frozen thawed both work fine.
• Dry the shrimp: Pat shrimp very dry with paper towels before tossing with the butter mixture; surface moisture prevents proper browning and can dilute flavor.
• Parmesan finish: For crispier topping, broil for 30–60 seconds at the end of baking — watch closely to avoid burning.
• Flavor layering: Add a splash of white wine or a teaspoon of lemon zest to the butter mixture for an aromatic lift.
• Texture cue: If shrimp curl into a tight “O” they’re overcooked. Remove just as they form a relaxed “C.”

Creative Twists

Fun Flavor Ideas

• Spicy Citrus: Add 1/2 teaspoon cayenne and the zest of one orange for a sweet-spicy glaze.
• Herb-forward: Replace parsley with chopped basil and tarragon, and finish with a drizzle of herb-infused olive oil.
• Smoky-Bacon: Toss in 2 slices of crisped bacon crumbled over the top for a smoky, savory addition.
• Vegan alternative: Use large king oyster mushroom “scallops” or hearts of palm, brush with vegan butter, garlic, and nutritional yeast, and bake using the same method for a plant-based spin.
• Serve-with inspiration: Try the potatoes linked above as a hearty side that echoes the Parmesan note and makes the meal feel complete.

Recipe Q&A

• Can I use frozen shrimp? Yes — thaw fully in the refrigerator overnight or under cold running water, then pat dry before seasoning to ensure even cooking.
• How can I make this lower in sodium? Reduce the added salt (or omit it entirely) and use a lower-sodium or reduced-quantity Parmesan.
• What if my shrimp are rubbery? That’s a sign of overcooking. Cook just until opaque and gently curled; if reheating, use low heat.
• Can I prepare this ahead? You can mix shrimp with the butter mixture up to 1 hour ahead and refrigerate, then bake just before serving. Avoid marinating much longer in salty mixtures to prevent textural changes.

Conclusion

Bring Garlic Parmesan Baked Shrimp to your table for an effortless dish that tastes far fancier than its prep time suggests. Try the method as written, experiment with one of the creative twists, and share your photos and notes — I’d love to hear how your version turns out. For another take on this classic flavor, see this Garlic Parmesan Baked Shrimp Recipe – Allrecipes and this detailed technique at Baked Shrimp With Garlic And Parmesan – Melanie Cooks.