The first time I made this garlic Parmesan roasted shrimp, it vanished before I could set a timer.
It’s fast, salty, and bright—perfect for a weeknight dinner or an easy appetizer.
If you like crunchy cheese edges with juicy shrimp, this recipe is a winner every time.
For a cozy side that echoes the same golden-crisp flavor, try pairing it with air fryer garlic Parmesan potatoes.
Why You’ll Love This Recipe
- Ready in about 15 minutes from start to finish.
- Minimal ingredients, big flavor payoff.
- Versatile: serve over pasta, salad, or with crusty bread.
- Easy to scale up for a crowd without losing texture.
The shrimp finish juicy inside with a savory, crisp Parmesan crust that browns in the oven without becoming chewy.
Garlic provides aromatic depth while lemon lifts the whole dish, making each bite bright and balanced.
The contrast between the cheese’s toasted bits and the tender shrimp is what keeps people reaching back for seconds.
“My guests asked for the recipe and the second batch disappeared faster than the first. Simple, impressive, and foolproof—five stars!” — Reader, Jenna M.
Key Ingredients
Shrimp (1 pound large, peeled and deveined)
Large shrimp matter because they stay juicy under high heat and are easier to coat evenly.
Buy wild-caught or responsibly farmed when possible; frozen-then-thawed large shrimp often give the best price-to-quality ratio.
Parmesan cheese (1/2 cup, finely grated)
Finely grated Parm melts and then crisps, forming little golden shards that cling to the shrimp.
Use a real Parmigiano-Reggiano wedge if you can—pre-grated has anti-caking agents that reduce browning.
Garlic (3 cloves, minced)
Fresh garlic is non-negotiable here for its sharp, savory punch.
Roasted garlic would be sweeter and change the profile; stick to fresh minced for the recipe as written.
Butter + Olive Oil (2 tablespoons butter, melted; 2 tablespoons olive oil)
The butter adds nuttiness and helps the Parm brown, while olive oil raises the smoke point and stretches the flavor.
Use unsalted butter if you want tighter salt control, and a good extra-virgin olive oil for aroma.
Full ingredient list:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup Parmesan cheese, finely grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prep the oven and baking sheet
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper for an easy cleanup and even browning.
Pro tip: If you want extra crispy edges, use a rimmed baking sheet and place the tray in the upper third of the oven.
Step 2: Toss the shrimp with the seasoning mix
In a large bowl, combine the shrimp with the grated Parmesan, minced garlic, olive oil, melted butter, lemon juice, paprika, salt, and black pepper.
Toss gently until every shrimp is evenly coated in the cheesy garlic mixture.
Pro tip: Use your hands or a silicone spatula to fold the mix over the shrimp—too vigorous stirring can cause shrimp to lose their coating.
Step 3: Arrange shrimp on the sheet
Spread the shrimp in a single layer on the prepared baking sheet, leaving a little space between each piece.
Crowding causes steam and prevents the Parmesan from crisping.
Visual cue: You should see single shrimp with a visible parmesan paste coating—none should be stacked on top of another.
Step 4: Roast until done
Roast for 8 to 10 minutes, or until the shrimp turn pink and opaque and the cheese is golden in spots.
Time will vary by shrimp size; large shrimp often finish around 9 minutes.
Pro tip: You’ll know the shrimp are ready when they curl into a loose "C" and the meat flakes easily when prodded with a fork. Avoid a tight "O" curl, which means overcooked.
Step 5: Finish and serve
Sprinkle with fresh chopped parsley and serve immediately while the cheese is still crisp.
A squeeze of extra lemon at the table brightens the salted Parmesan crust.
Pro tip: Serve on warm plates to keep the cheese from congealing too fast. For a sharing platter, add lemon wedges and crusty bread.
Expert Tips for Success
- Temperature is everything: 400°F gives you a fast roast that browns the cheese without drying the shrimp. Lower temps will cook more gently but won’t crisp the Parmesan as well.
- Use room-temperature shrimp: If your shrimp are cold, let them sit at room temperature for 10–15 minutes to promote even cooking. Do not leave them out longer than 30 minutes.
- Pat shrimp dry: Moisture is the enemy of crispiness. After thawing, blot shrimp with paper towels before tossing with the Parmesan mixture.
- Grate your own Parmesan: Pre-grated cheese often contains cellulose that interferes with browning. Freshly grated Parm melts and crisps much better.
- Watch the oven in the last few minutes: Ovens vary—start checking at 7 minutes if your shrimp are on the smaller side.
- Use a light hand with salt: Parmesan brings saltiness, so taste it in the bowl (if using a piece) or err on the low side and finish with a squeeze of lemon.
- Try a broil finish: If your oven struggles to brown, move the tray under the broiler for 30–60 seconds, watching closely to avoid burning.
- Equipment note: An insulated rimmed baking sheet helps circulate heat; avoid dark nonstick pans if you want the crispiest results.
- For feeding a crowd: Keep shrimp warm on a low oven (200°F) on a wire rack set over a baking sheet to preserve crispness while you finish other dishes.
- Flavor layering: A pinch of smoked paprika adds complexity, but start small—you can always add more to taste.
Storage & Freezing
Fridge storage: Cool cooked shrimp to room temperature for no more than two hours.
Transfer to an airtight container and store in the refrigerator for up to 3 days.
Reheating from fridge: Reheat on a baking sheet at 300°F for 6–8 minutes to revive crispiness.
Avoid microwave reheating; it makes the cheese rubbery and the shrimp rubbery.
Freezing: While cooked shrimp can be frozen, the Parmesan crust loses some texture on thawing.
If you must freeze, flash-freeze the baked shrimp on a tray, then transfer to freezer bags. Freeze up to 2 months.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat in a 325°F oven until just heated through, about 8–10 minutes.
For best texture, re-crisp under the broiler for 20–30 seconds, watching carefully.
Variations & Substitutions
Lemon-Herb Twist: Add 1 teaspoon lemon zest and 1 tablespoon chopped dill for a brighter, herb-forward finish.
This pairs beautifully with a simple green salad.
Spicy Kick: Mix 1/4 teaspoon crushed red pepper or a dash of cayenne into the seasoning for a warm heat.
Balance the spice with an extra squeeze of lemon at the end.
Panko Crunch: Stir 1/4 cup panko breadcrumbs into the Parmesan mixture for an extra crunchy mastication contrast.
Toast the panko lightly in a dry pan first for a nuttier flavor.
Dairy-free option: Use finely ground roasted almonds or nutritional yeast to mimic the umami and toasting effect of Parmesan.
Toss with a tablespoon of olive oil and a little extra lemon to complement the shrimp.
Frequently Asked Questions
Q: Can I use medium or jumbo shrimp instead of large?
A: Yes. Medium shrimp will cook a bit faster—start checking at 6–7 minutes. Jumbo shrimp may take 10–12 minutes. Always watch the color and curl as your primary doneness signals.
Q: Is this recipe gluten-free?
A: As written, yes—if you use pure Parmesan and avoid panko. Double-check labels on pre-grated cheeses for additives if you have a strict gluten allergy.
Q: Can I make this on the grill instead of in the oven?
A: Absolutely. Use a heavy grill pan or skewers and grill over medium-high heat for 2–3 minutes per side until the cheese has toasted and shrimp are opaque. Turn carefully to preserve the crust.
Q: How do I prevent the shrimp from getting rubbery?
A: The biggest causes are overcooking and starting with very cold shrimp. Keep an eye on oven time and remove shrimp as soon as the meat is opaque and flakes easily.
Q: Can I double the recipe for a party?
A: Yes—spread shrimp across two baking sheets to avoid overcrowding. Roast one sheet at a time for the crispiest results, or rotate sheets halfway through if your oven bakes unevenly.
Final Thoughts
This garlic Parmesan roasted shrimp is one of those recipes that feels fancy but takes almost no effort.
It’s ideal for busy nights, makes a great appetizer, and plays well with pasta or salads.
For another creamy, garlicky accompaniment, check out this creamy garlic Parmesan tortellini with sausage and broccoli.
Conclusion
If you want another take on the same crowd-pleasing concept, compare this version with the original Garlic Parmesan Roasted Shrimp for technique notes and plating ideas.
For a tested, oven-baked variation with similar seasoning ratios, see the Garlic Parmesan Baked Shrimp Recipe on Allrecipes.
Please leave a star rating in the recipe card below and pin this to Pinterest so you can find it again.
Garlic Parmesan Roasted Shrimp
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined Use wild-caught or responsibly farmed shrimp for best quality.
- 1/2 cup Parmesan cheese, finely grated Freshly grated Parmesan crisps better than pre-grated.
- 3 cloves garlic, minced Use fresh garlic for sharp flavor.
- 2 tablespoons olive oil Use extra-virgin olive oil for flavor.
- 2 tablespoons butter, melted Unsalted butter allows for better salt control.
- 1 tablespoon lemon juice Fresh lemon juice brightens the dish.
- 1/2 teaspoon paprika Adds color and a bit of smokiness.
- 1/2 teaspoon salt Adjust to taste, considering the saltiness of Parmesan.
- 1/4 teaspoon black pepper Freshly ground for better flavor.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- In a large bowl, combine the shrimp with the grated Parmesan, minced garlic, olive oil, melted butter, lemon juice, paprika, salt, and black pepper. Toss gently until every shrimp is evenly coated.
Cooking
- Spread the shrimp in a single layer on the prepared baking sheet without crowding.
- Roast for 8 to 10 minutes, or until the shrimp are pink and opaque and the cheese is golden.
- Sprinkle with fresh chopped parsley and serve immediately.
