A super easy recipe for baked Parmesan shrimp. Shrimp are coated in Parmesan and garlic, then briefly baked in a hot oven into succulent perfection.
These baked Parmesan shrimp are amazing. The combination of garlic and Parmesan is delicious, and – just as important – this is such an easy recipe.
I often make these baked Parmesan shrimp on weeknights, because they are so easy to make. I always have frozen shrimp in the freezer, and they’re easy to thaw (10 minutes in a bowl filled with lukewarm water, replacing the water once or twice), that this is something I can decide to make at the very last minute.
It’s no wonder I have so many shrimp recipes on this blog – I love shrimp and consider them an easy, healthy homemade fast food.
Some baked Parmesan shrimp recipes call for the addition of flour, but I find that it’s completely unnecessary. The Parmesan coating adheres to the shrimp just fine, and comes out crispy and delicious. No need for starch!
A super easy recipe for baked Parmesan shrimp.
- 4 tablespoons butter
- 1 cup grated Parmesan
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 24 oz jumbo shrimp, 21-25 per lb., peeled and deveined, patted dry
- 1/2 teaspoon paprika
- Avocado oil cooking spray
Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Place the butter in a shallow microwave safe bowl. Melt in in the microwave, in 30-second increments.
In another medium bowl, whisk together the Parmesan, black pepper and garlic powder. Divide the mixture into two separate shallow bowls – this will ensure the Parmesan stays as dry as possible, making it easier to coat the shrimp.
Dip each shrimp in the melted butter to coat, then roll in the Parmesan mixture.
Arrange the coated shrimp in a single layer on the prepared baking sheet. Sprinkle them with paprika and spray with avocado oil.
Bake the Parmesan shrimp until cooked through, about 10 minutes. Serve immediately.