Can I use frozen shrimp?

Yes, just thaw the shrimp fully and pat dry before baking for the best texture and flavor.

How do I know when the shrimp are done?

Shrimp are ready when pink, opaque, and curled; overbaking makes them rubbery, so check at 12 minutes.

Which Parmesan works best?

Freshly grated Parmesan melts evenly and provides better flavor than pre-shredded varieties.

What sides pair well?

Pair with pasta, rice, roasted vegetables, or a light green salad to complement the flavors.

Can I add other herbs or spices?

Absolutely; try adding crushed red pepper for heat or swap parsley with basil or chives for a twist.

Baked Garlic Parmesan Shrimp with Fresh Herbs and Lemon

A plate of Baked Garlic Parmesan Shrimp with lemon wedges on top. | myhomemaderecipe.com

Juicy shrimp coated in a garlicky Parmesan crust and baked until perfectly tender make for one of my all-time favorite easy seafood dinners. This recipe is my quick answer to restaurant-style shrimp cravings at home. It comes together fast with little prep and brings the irresistible aroma of roasted garlic into your kitchen.

The first time I made this I barely had time to pull out plates before everyone started sneaking shrimp right out of the pan. It is one of those dishes that disappears almost instantly every time.

Ingredients

Large shrimp: Choose fresh or well-frozen ones for juicy texture and clean flavor. Look for shrimp that smell like the sea not fishy.
Garlic: Minced fresh garlic gives the deepest flavor boost. Pick plump firm cloves for best results.
Unsalted butter: Melted butter brings richness and ensures every piece soaks up the seasoning evenly
Freshly grated Parmesan cheese: Use real Parmesan and grate it yourself for melty crispy tops. Pre-shredded cheese will not brown quite the same.
Italian seasoning: A dried herb blend that brings big flavor to the coating. Check that your jar smells fresh and fragrant.
Paprika: A touch adds color and gentle warmth. I prefer sweet paprika for this recipe.
Salt and black pepper: Go for flaky sea salt and freshly ground pepper to wake up all the other flavors.
Fresh parsley: Optional but adds brightness and color at the end. Choose crisp vibrant leaves.
Lemon wedges: Squeeze over before serving for a burst of freshness that balances the richness.

Instructions

Prepare the Shrimp:: Pat shrimp dry with paper towels and double check that they are evenly peeled and deveined. This ensures a neat presentation and helps seasoning stick better.
Make the Garlic Butter Sauce:: In a bowl mix melted butter with minced garlic Italian seasoning and paprika. Stir until the mixture turns golden and the herbs look well distributed in the fat. This step awakens the spice flavors and makes sure garlic does not burn in the oven.
Arrange and Coat the Shrimp:: Spread shrimp in a single even layer in a lightly greased baking dish. Pour the seasoned butter mixture over the shrimp turning pieces if needed so each one is coated and shiny.
Add Cheese and Season:: Sprinkle grated Parmesan over the shrimp making sure each piece gets some cheese. Lightly season with salt and freshly ground pepper to taste.
Bake:: Bake at three hundred fifty degrees Fahrenheit for twelve to fifteen minutes. The cheese should be bubbling and golden around the edges. Shrimp will curl and turn pink and opaque when perfectly cooked.
Garnish and Serve:: Scatter fresh parsley over the hot shrimp and serve straight from the baking dish with lots of lemon wedges for squeezing.

A bowl of shrimp with lemon and herbs, served with a side of lemon wedges. | myhomemaderecipe.com

My favorite thing is the crispy golden edge of Parmesan that forms where the cheese meets the pan. Every time I set it out for friends it brings back memories of family beach vacations and those laughter-filled dinners when no one could wait their turn to dig in.

Storage Tips

Store any leftover shrimp in a container in the fridge for up to two days. To reheat use a gentle oven heat around three hundred degrees so the shrimp stay tender not rubbery. I never microwave because that can overcook them in seconds.

Ingredient Substitutions

You can use smaller shrimp but watch the baking time since they will cook even faster. Feel free to swap fresh basil or dill for parsley if that’s what you have on hand. Grated Pecorino Romano is a good stand-in for Parmesan too and brings a sharper flavor.

Serving Suggestions

I love spooning these shrimp over buttery linguine and letting the juices become the sauce. They are also great on top of a Caesar salad or with a bowl of steamed rice to soak up all the extra garlic butter.

Cultural and Historical Context

Parmesan and garlic have been beloved flavor partners for centuries in Mediterranean cooking. Combining seafood with these classic ingredients brings the best of coastal Italian cuisine home. The oven-baked cooking method keeps things quick and fuss-free with no oil splatters.

A plate of shrimp and lemon wedges, served with a garlic sauce. | myhomemaderecipe.com

If you try this for a special dinner you will discover it is a dish that impresses far more than the effort it takes. Baked Garlic Parmesan Shrimp is a go to dinner when you want something celebratory without the stress. Enjoy every cheesy garlicky bite

Frequently Asked Questions

→ Can I use frozen shrimp?: Yes, just thaw the shrimp fully and pat dry before baking for the best texture and flavor.
→ How do I know when the shrimp are done?: Shrimp are ready when pink, opaque, and curled; overbaking makes them rubbery, so check at 12 minutes.
→ Which Parmesan works best?: Freshly grated Parmesan melts evenly and provides better flavor than pre-shredded varieties.
→ What sides pair well?: Pair with pasta, rice, roasted vegetables, or a light green salad to complement the flavors.
→ Can I add other herbs or spices?: Absolutely; try adding crushed red pepper for heat or swap parsley with basil or chives for a twist.