Description
This Garlic Parmesan Baked Shrimp recipe is a quick and flavorful dish perfect for seafood lovers. Jumbo shrimp are coated in a garlicky, cheesy mixture and baked to juicy, tender perfection with a golden crust. Enhanced with fresh parsley and zesty lemon, this delicious and easy-to-make meal can be served as an appetizer or main course in just under 30 minutes.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Garnish
- Additional chopped parsley
- Lemon wedges
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Shrimp: In a large mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, grated Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Toss everything together until the shrimp are evenly coated.
- Arrange on the Baking Sheet: Spread the shrimp out in a single layer on the prepared baking sheet, ensuring they’re not crowded to allow even cooking and a crispy, golden texture.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the shrimp turn opaque, curl into a “C” shape, and develop a golden brown exterior.
- Garnish and Serve: Remove the shrimp from the oven, garnish with additional chopped parsley, and serve with lemon wedges for an extra burst of flavor.
Notes
- For the best results, use fresh shrimp if possible, or fully thaw frozen shrimp before cooking.
- Overcooking shrimp can make them rubbery; watch closely during baking to avoid this.
- You can add a pinch of red pepper flakes to the marinade for a spicy kick.
- Serve this dish over pasta, rice, or a fresh salad for a complete meal.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
