Garlic Parmesan Baked Shrimp

Shake up your dinner with this cozy Garlic Parmesan Baked Shrimp, loaded with juicy shrimp, lots of garlic, and plenty of cheesy parmesan flavor. You’ll whip it up in just 15 minutes, and the payoff is so worth it. It feels fancy, but you barely have to do anything. When you pull the shrimp out of the oven, they’re super tender and wrapped in a rich, garlicky, cheesy topping. I stumbled on this dish during a wild week, and now it’s my favorite shortcut when I want to impress friends but don’t want to spend forever cooking. Everyone is always shocked it’s so easy for how good it looks and tastes.

Must-Try Ingredient List

Shrimp: Go for big, fresh shrimp (think 16-20 per pound) for the juiciest bite Lemon Zest: A little zest makes things pop with bright citrus Olive Oil: Splash in a good extra virgin oil for deeper taste Parmesan Cheese: Freshly grated stuff melts best and tastes amazing Parsley: Chop it fresh, sprinkle on for color and freshness Garlic: Using real cloves makes all the difference in flavor

Nail The Method

Finish Up Toss on some fresh parsley and lemon right as you're about to eat. Bake and Watch Keep your eye on the shrimp so you don’t dry them out. Line 'Em Up Lay the shrimp out with space on your tray so they cook right. Mix the Good Stuff Mix parmesan, chopped garlic, and herbs before tossing with the shrimp. Get Shrimp Ready Pat them dry first, then coat them in olive oil and your seasonings.

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Since I grew up near the coast, timing shrimp just right was a big lesson at home. My mom always said, 'If they're pink, stop baking!' That still works for me every time.

Great Matches

Try layering over creamy risotto, pairing with roasted asparagus, or serving on twirly angel hair pasta with a drizzle of olive oil and fresh herbs. If you want something lighter, pile them onto mixed greens and splash on some lemony vinaigrette.

Switch Things Up

Try swapping in thyme or basil, toss in red pepper flakes for heat, or give it a Mediterranean feel with chopped olives and sun-dried tomatoes mixed in.

Keep It Fresh

Leftovers? Pop them in a sealed container for a couple days, max. If you warm them up, go low and slow in the oven so they're still juicy, or just have them cold on salad for a fun twist. The more I make this meal, the more I realize letting the shrimp shine with just a few simple ingredients is what makes it all work. Simple can be super impressive when everything’s fresh and cooked just right.

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Common Recipe Questions

→ Is frozen shrimp okay to use?

Absolutely! Just make sure they've thawed and are dried well first. Frozen's perfect when you can't get fresh shrimp.

→ When will I know the shrimp's done?

Once the shrimp is pink, see-through no more, and shaped like a 'C,' you're good. If it curls up real tight into an 'O,' that's too much.

→ Can I get this ready early?

Sure, you can prep and season ahead. But toss it in to bake right before it's time to eat for best flavor. Shrimp cooks super fast.

→ Which sides are tasty with this?

It's awesome over pasta or rice, or with a crisp salad. Roasted veggies or a chunk of bread work too.

→ Do I need to use fresh garlic?

Fresh is tops for flavor but jarred minced garlic works if that's what you have. Use about 2 teaspoons from the jar.