Baked Garlic Parmesan Shrimp

A buttery, garlicky tray-bake that’s ready in under 20 minutes — this Baked Garlic Parmesan Shrimp makes weeknights feel a little fancy without fuss. Tender large shrimp get tossed in melted butter, plenty of minced garlic, and sharp Parmesan, then oven-roasted until opaque and dripping with flavor. It’s the kind of dish you pull out when guests pop by, when you want a quick low-carb dinner, or whenever a comfortingly savory seafood hit is needed.

Why you’ll love this dish

Fast, flavorful, and elegant enough to serve for guests — that’s why this recipe keeps showing up at my table. It balances rich butter and Parmesan with bright lemon, and the oven does most of the work so you can focus on sides or conversation.

“I made this on a weeknight and everyone asked for seconds — crispy edges, garlicky kick, and the cheese gives it a really grown-up flavor.” — a frequent home cook

Reasons to try it:

• Ready in about 20 minutes from start to finish.
• Minimal ingredients but big flavor.
• Works as an appetizer, main, or tossed with pasta.
• Easy to scale up for a crowd.

For more quick seafood ideas that pair well with this, try a buttery salmon recipe like garlic butter salmon.

How this recipe comes together

A short roadmap so you know what to expect:

1. Preheat oven to 400°F (200°C) so it’s hot enough to brown edges quickly.
2. Mix melted butter with minced garlic, paprika, and grated Parmesan — this coats the shrimp and creates the flavor crust.
3. Toss peeled, deveined shrimp in the mixture, arrange in a single layer on a baking sheet, and sprinkle dried parsley, salt, and pepper.
4. Bake 10–12 minutes until shrimp are pink and opaque. Finish with a squeeze of lemon and serve.

This straightforward flow makes the dish forgiving — little room for mistakes and big rewards.

What you’ll need

• 1 pound large shrimp, peeled and deveined (tail-on works for presentation)
• 4 tablespoons unsalted butter, melted (use good-quality butter for flavor)
• 4 cloves garlic, minced (or 1–1½ tsp garlic powder in a pinch)
• 1/2 cup grated Parmesan cheese (freshly grated is best)
• 1 teaspoon paprika (smoked paprika adds depth)
• 1 teaspoon dried parsley (or 1 tbsp chopped fresh parsley)
• Salt and pepper to taste
• Lemon wedges for serving

Ingredient notes and substitutions:

• If you prefer less dairy, swap half the butter for extra-virgin olive oil and use 1/4 cup nutritional yeast in place of some Parmesan.
• Frozen shrimp can be used if fully thawed and patted dry (see FAQs).
• For a crispier topping, stir in 2 tablespoons panko breadcrumbs with the Parmesan.

Love cheesy handhelds? You might also enjoy these garlic-parmesan cheeseburger bombs for appetizer inspiration.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
2. In a medium bowl, whisk together the melted butter, minced garlic, paprika, and grated Parmesan until combined.
3. Add the shrimp and toss until each piece is well coated with the buttery mixture.
4. Arrange the shrimp in a single layer on the prepared baking sheet, making sure they aren’t piled on top of one another.
5. Sprinkle the dried parsley evenly, then season with salt and freshly ground black pepper.
6. Bake for 10–12 minutes, or until shrimp are pink, curled into a loose “C,” and opaque throughout. Don’t wait for a tight “O” curl — that means overcooked.
7. Remove from the oven, let rest 1 minute, then serve immediately with lemon wedges for squeezing.

Quick safety tip: shrimp should reach an internal temperature of 120–140°F and be fully opaque; residual heat will carry them a few degrees after removing from the oven.

Best ways to enjoy it

This shrimp is versatile — here are tried-and-true pairings:

• Serve over angel hair or linguine tossed with olive oil and parsley for a simple pasta dinner.
• Plate with steamed vegetables and a crisp salad for a balanced weeknight meal.
• Offer as an appetizer on a platter with toothpicks, crusty bread, and cocktail sauce.
• Pair with a citrus-forward white wine like Sauvignon Blanc or a light lager.

For a complementary seafood course, try serving this alongside a buttery fillet such as the garlic butter salmon for a surf-and-turf-style spread.

Storage and reheating tips

• Refrigerator: Store cooled shrimp in an airtight container for up to 3 days.
• Freezing: You can freeze cooked shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat gently in a 300°F (150°C) oven for 6–8 minutes to avoid overcooking, or pan-sear briefly on medium heat. Avoid microwaving on high for long periods — shrimp will get rubbery.
• Food safety: Do not refreeze shrimp that have been thawed. Discard if left at room temperature for more than 2 hours.

Pro chef tips

• Pat shrimp dry before tossing in the butter mixture — moisture is the enemy of browning.
• Let shrimp sit in the butter mixture for 5–10 minutes before baking to absorb flavor, but don’t marinate too long or acid (lemon) can start to “cook” them.
• Use freshly grated Parmesan; pre-grated varieties contain anti-caking agents that melt differently.
• For extra texture, broil for the last 1–2 minutes — watch closely to prevent burning.
• If your shrimp are small, reduce baking time to 6–8 minutes.

Creative twists

• Spicy kick: add 1/4–1/2 tsp red pepper flakes or a dash of cayenne.
• Mediterranean: swap paprika for smoked paprika + add chopped kalamata olives and cherry tomatoes after baking.
• Crunchy gratin: mix 2 tbsp panko with the Parmesan for a golden crust.
• Keto/low-carb: serve over zucchini noodles or cauliflower rice.
• Garlic-herb: add fresh chopped basil and thyme after baking for bright herbal notes.
• Old-fashioned party dish: arrange in a chilled mold with a creamy dressing for a retro shrimp mold presentation (see a classic shrimp mold).

Your questions answered

Q: How long does this take from start to finish?
A: About 15–20 minutes total: 5–8 minutes prep and 10–12 minutes in the oven.

Q: Can I use frozen shrimp?
A: Yes — thaw completely in the refrigerator, pat very dry, and proceed. Excess water will steam the shrimp and prevent browning.

Q: How can I tell when shrimp are done?
A: They turn pink and opaque and curl into a loose “C.” A tight “O” means overcooked. The safe internal temperature is roughly 120–140°F.

Q: Can I make this ahead?
A: You can prep the butter-parmesan mixture and coat the shrimp up to a few hours ahead, kept covered in the fridge. Bake just before serving. Cooked shrimp are best fresh; reheated shrimp will be slightly less tender.

Q: Is this gluten-free?
A: Yes, as written this recipe is gluten-free. If adding panko for crunch, choose gluten-free panko.

Conclusion

If you’d like another version to compare or draw inspiration from, this Garlic Parmesan Baked Shrimp Recipe offers a similar oven-based approach with helpful user reviews. For a roasted variation with slightly different seasoning and presentation, check out this Garlic Parmesan Roasted Shrimp write-up. Both links are great for side-by-side techniques and extra serving ideas.

Baked Garlic Parmesan Shrimp

A buttery, garlicky tray-bake that’s ready in under 20 minutes, making weeknights feel a little fancy without fuss.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Dish

Cuisine Italian, Seafood

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 pound large shrimp, peeled and deveined (tail-on works for presentation)
• 4 tablespoons unsalted butter, melted Use good-quality butter for flavor
• 4 cloves garlic, minced Or 1–1½ tsp garlic powder in a pinch
• 1/2 cup grated Parmesan cheese Freshly grated is best
• 1 teaspoon paprika Smoked paprika adds depth
• 1 teaspoon dried parsley Or 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
• In a medium bowl, whisk together the melted butter, minced garlic, paprika, and grated Parmesan until combined.
• Add the shrimp and toss until each piece is well coated with the buttery mixture.
• Arrange the shrimp in a single layer on the prepared baking sheet, making sure they aren’t piled on top of one another.
• Sprinkle the dried parsley evenly, then season with salt and freshly ground black pepper.

Cooking

• Bake for 10–12 minutes, or until shrimp are pink, curled into a loose 'C,' and opaque throughout. Don’t wait for a tight 'O' curl — that means overcooked.
• Remove from the oven, let rest 1 minute, then serve immediately with lemon wedges for squeezing.

Notes

Pat shrimp dry before tossing in the butter mixture. Let shrimp sit in the butter mixture for 5–10 minutes before baking to absorb flavor. Use freshly grated Parmesan; pre-grated varieties contain anti-caking agents that melt differently.

Keyword Easy Dinner, Garlic Parmesan Shrimp, Quick Seafood Recipe