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–+ servings

Garlic Parmesan Baked Shrimp

Juicy shrimp with a golden Parmesan crust and bright Meyer lemon, this garlic parmesan baked shrimp is a fast, luxurious 20-minute dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Seafood
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp (21-25 count), peeled and deveined
  • 3 cloves garlic, peeled and minced
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil preferably California olive oil
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh Meyer lemon juice about 1/2 lemon
  • 1 tablespoon chopped fresh flat-leaf parsley

Method
 

  1. Preheat the oven to 400°F (200°C). A well-heated oven keeps the shrimp quickly cooked and moist.
  2. In a medium bowl, stir together the melted butter, olive oil, minced garlic, Parmesan, oregano, basil, salt, and pepper until evenly combined into a fragrant mixture.
  3. Add the shrimp and toss until every piece is thoroughly coated with the buttery garlic Parmesan mixture.
  4. Arrange the shrimp in a single layer on a rimmed baking sheet, leaving slight space between them so they roast rather than steam.
  5. Bake for 8 to 10 minutes, until the shrimp are pink and opaque and the Parmesan forms a delicate golden crust.
  6. Drizzle the lemon juice over the hot shrimp and scatter the fresh parsley on top before serving.

Nutrition

Calories: 220kcalCarbohydrates: 1gProtein: 29gFat: 11gSaturated Fat: 5gCholesterol: 240mgSodium: 350mg

Notes

Freshly grated Parmesan melts and browns better than pre-shredded. Use a rimmed baking sheet so the butter glaze stays in place. Shrimp can be coated in the garlic butter up to 4 hours ahead and refrigerated until ready to bake. Don't overbake: shrimp turn rubbery if left in the oven past the 10 minute mark. For a spicy kick, add 1/4 teaspoon red pepper flakes to the butter mixture. Leftovers keep in an airtight container in the fridge for 2 days, though the shrimp are best served right away. Serve over pasta, grits, polenta, or crusty sourdough to soak up the garlic butter.

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