Table of Contents
Craving a quick, flavor-packed dinner that feels restaurant-worthy but uses one pan and everyday staples? This Garlic Parmesan Baked Shrimp delivers juicy, garlicky seafood with buttery parmesan and a squeeze of bright lemon, all in under 20 minutes from oven to table—perfect for busy nights and effortless entertaining.
Why you’ll love this recipe
- Fast weeknight hero: With simple prep and an 8–10 minute bake time, this is one of those shrimp recipes easy cooks lean on when schedules get tight.
- Big flavor, minimal effort: Garlic butter, parmesan, and lemon create a savory, fresh finish that rivals the best baked shrimp recipes.
- Lighter, satisfying dinner: It fits right into healthy seafood dinners without sacrificing comfort or taste.
- Versatile serving ideas: Pile over pasta, spoon onto rice, tuck into tacos, or pair with crusty bread and a crisp salad.
- Sheet pan simplicity: This truly is oven baked shrimp at its most convenient—less mess, more taste.
Ingredient notes
- Shrimp: Large (16–20 per lb) or extra-large shrimp work best for juicy oven results; pat dry for better browning.
- Butter + olive oil: Butter gives richness; olive oil raises the browning point and keeps everything glossy.
- Garlic: Freshly minced for potency; roasted notes develop in the oven, adding depth.
- Parmesan: Finely grated so it melts evenly, creating a delicate, savory crust reminiscent of garlic parmesan shrimp.
- Lemon: Zest and juice lift the flavor, balancing the buttery richness.
- Seasonings: Sea salt, black pepper, and a pinch of red pepper flakes for warmth—adjust to taste.
- Parsley: Fresh herb finish for color and freshness.
Step-by-step instructions
- Prep the pan: Heat oven to 425°F and line a rimmed sheet pan with parchment for easy cleanup.
- Dry the shrimp: Pat very dry to avoid steaming and encourage better caramelization.
- Mix the sauce: Whisk melted butter, olive oil, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes.
- Toss and arrange: Coat shrimp evenly and spread in a single layer with space between pieces.
- Add parmesan: Sprinkle an even layer so it melts and lightly browns during baking.
- Bake: 8–10 minutes until shrimp are pink and just opaque; do not overbake.
- Optional broil: 1–2 minutes to deepen color and crisp parmesan edges.
- Finish: Shower with parsley; serve with lemon wedges.
Storage information
- Fridge: Store cooled leftovers in an airtight container for up to 2 days; reheat gently to avoid overcooking.
- Reheating: Warm in a 300°F oven for 6–8 minutes or briefly in a skillet with a splash of olive oil.
- Freezing: Cooked shrimp can be frozen up to 2 months, but texture is best fresh; thaw overnight in the fridge before reheating.
- Meal prep tip: Bake a double batch and split into portions for fast shrimp recipes for dinner throughout the week.
Helpful tips
- Dry thoroughly: Moisture prevents browning; blot with paper towels before seasoning.
- Even layer: Crowding leads to steaming—use two pans if needed for the best oven shrimp recipes results.
- Watch cook time: Shrimp turn rubbery if overcooked; pull as soon as they’re opaque and curled.
- Finish with acid: A final squeeze of lemon keeps flavors bright and balanced.
- Flavor boosters: Add a pinch of smoked paprika or fresh chili for heat, or grate extra parmesan for a richer crust.
Variations
- Cajun baked shrimp: Swap in Cajun seasoning and finish with green onions for a bold twist on easy baked shrimp.
- Lemon herb: Use dill and parsley with extra lemon for a lighter, zesty profile.
- Garlic butter only: Skip parmesan for a classic oven-baked shrimp with pure garlic-butter flavor.
- Parmesan panko: Mix 1/4 cup panko with parmesan for added crunch on baked shrimp recipes.
- Sheet pan dinner: Add asparagus or broccoli florets to the pan and bake alongside shrimp for a one-pan meal.
FAQ
- Can frozen shrimp be used? Yes—thaw fully, drain, and pat dry before baking to keep that golden, caramelized finish.
- Jumbo vs large shrimp? Larger shrimp provide a juicier bite and are more forgiving with cook times.
- How do I know they’re done? They turn pink, opaque, and curl into a loose “C”; tight “O” curls usually mean overcooked.
- Can I make it dairy-free? Use olive oil only and omit parmesan; add extra lemon and garlic for flavor.
- Is this healthy? It fits nicely within healthy seafood dinners when served with vegetables or whole grains.
Tools and equipment needed
- Rimmed sheet pan, parchment paper, mixing bowl, whisk, microplane for zesting, measuring spoons, tongs.
Serving suggestions
- Pasta: Toss shrimp and pan juices with linguine and a splash of pasta water for a quick garlic parmesan shrimp pasta.
- Rice bowls: Spoon over jasmine rice with steamed broccoli and extra lemon.
- Garlic bread: Serve with crusty bread to soak up the buttery juices.
- Salads: Add to Caesar or chopped salads for protein-packed lunches.
Nutrition snapshot (approx.)
- Per serving (4 servings): 320 kcal; 28g protein; 3g carbs; 20g fat; sodium varies with salt and parmesan.
Related Recipes You’ll Love
- Explore more shrimp recipes, baked, easy baked shrimp recipes, and oven shrimp recipes on elitesrecipes.com for fast, flavorful dinners and healthy seafood dinner ideas.
Make-Ahead and Meal Prep
Baked shrimp is at its best fresh from the oven, but it also fits a smart meal-prep plan when handled thoughtfully for texture and flavor retention. Cool the shrimp completely, then portion into airtight containers with a spoonful of the garlicky pan juices to keep them moist and flavorful over 2–3 days. Reheat gently in a skillet over low heat with a splash of olive oil or serve chilled over salad greens with lemon for healthy seafood dinners that feel fresh without extra work.
Pairings and Serving Ideas
Lean into the buttery garlic profile with sides that amplify brightness and texture while keeping prep minimal for easy baked shrimp nights. Toss hot linguine with a bit of reserved pasta water and the shrimp pan juices for a fast garlic parmesan shrimp pasta, or spoon over fluffy jasmine rice with lemony asparagus for a balanced dinner. For low-carb options, pair with roasted broccoli, cauliflower rice, or a big chopped salad; a crisp sauvignon blanc or dry rosé matches the citrus and herb notes beautifully.
Scaling for a Crowd
When turning oven-baked shrimp into a crowd-pleaser, keep surface area and airflow in mind for even cooking and browning. Use two sheet pans and avoid stacking—shrimp should sit in a single layer with a little space between pieces to prevent steaming and preserve that tender snap. Rotate pans halfway through and hold the parmesan for the final minutes, then finish with a brief broil to achieve golden edges and a restaurant-style finish without complicating your process.
Troubleshooting and Texture Fixes
If your baked shrimp tastes bland or watery, the likely culprits are excess surface moisture or pan crowding, which inhibits caramelization. Pat shrimp very dry before tossing with garlic butter, and choose a preheated sheet pan to encourage quick sizzle and opacity within 8–10 minutes. If overcooked and rubbery, cool quickly and repurpose in creamy elements (like a lemony yogurt sauce or pasta) where moisture returns and the garlicky parmesan still shines in shrimp recipes easy enough for weeknights.
Diet and Lifestyle Swaps
This dish is naturally gluten-free and easily adaptable for a range of dietary needs common to baked shrimp recipes and healthy seafood dinners. For dairy-free, skip the parmesan and add extra lemon zest with fresh herbs for brightness; for keto, pair with zucchini noodles or roasted greens and keep the olive oil generous. If sodium is a concern, reduce the added salt slightly and finish with extra lemon juice and fresh parsley to maintain a vivid, satisfying flavor profile.
Leftover Transformations
Turn a small bowl of leftover baked shrimp into entirely new meals that still deliver garlic-forward, oven shrimp recipes. Chop and fold into a quick lemon-parsley quinoa, load onto garlic toast with arugula for shrimp toasts, or toss into a 5-minute skillet risotto with a squeeze of lemon to revive the buttery juices. For a light lunch, layer onto greens with shaved parmesan and a simple vinaigrette—proof that easy baked shrimp can stay exciting on day two without extra fuss.
PrintGarlic Parmesan Baked Shrimp
Juicy oven baked shrimp in a garlic butter and parmesan crust with bright lemon and parsley. A fast, flavorful weeknight dinner that’s perfect for healthy seafood dinners and sheet pan meals.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4
Ingredients
– 1.5 lb large shrimp, peeled and deveined
– 3 tbsp unsalted butter, melted
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup finely grated parmesan
– 1 tsp lemon zest
– 2 tbsp lemon juice
– 1/2 tsp sea salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 2 tbsp chopped parsley
– Lemon wedges, to serve
Instructions
1. Heat oven to 425°F; line a rimmed sheet pan.
2. Pat shrimp dry; whisk butter, oil, garlic, lemon, salt, pepper, flakes.
3. Toss shrimp; spread on pan; top with parmesan.
4. Bake 8–10 min until opaque; broil 1–2 min to brown.
5. Finish with parsley and lemon; serve.
Notes
Serve over pasta, rice, or salads. For extra crunch, add 1/4 cup panko mixed with parmesan. Avoid overcooking for the juiciest texture.