In this easy shrimp Parmesan recipe, the shrimp are dipped in butter and coated in a mixture of grated Parmesan and spices. 10 minutes in a hot oven, and they emerge succulent and flavorful!
I always have shrimp in the freezer. They're quick to defrost and easy to cook. A few of my favorite shrimp recipes are grilled shrimp, sautéed shrimp, and shrimp curry. This recipe for shrimp Parmesan is especially good. The combination of butter, garlic, and cheese is delicious, and - just as important - this is an easy recipe. It's ready in 25 minutes!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Butter: I use salted butter.
- Grated Parmesan: Make sure you use finely grated Parmesan and not coarsely shredded.
- Spices: Freshly ground black pepper and garlic powder.
- Shrimp: Please use jumbo or large shrimp. I don't recommend using small shrimp in this recipe.
Variations
- You can use fresh garlic instead of garlic powder.
- Melted ghee works well instead of butter. You can also dip the shrimp in a lightly whisked egg instead of butter, but I think butter tastes better.
- Try sprinkling the shrimp with paprika before baking them to add some color. I do that on occasion. Sometimes, I use smoked paprika or chili powder.
- A garnish of chopped parsley looks nice, as you can see in the photos on this page.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Dip the shrimp in melted butter and dredge them in seasoned Parmesan cheese.
Arrange the coated shrimp on a rimmed baking sheet.
Bake them until golden and cooked through. Serve immediately.
I made a few of your shrimp recipes, and this is my favorite! Easy and delicious.
Josie
Read more comments
I made a few of your shrimp recipes, and this is my favorite! Easy and delicious.Recipe Tips
- It's important to avoid overcooking shrimp. When overcooked, they become stringy, and their flavor suffers too. 10 minutes in the oven should work for jumbo shrimp. If you use large shrimp, check them after 8 minutes. They should be ready faster.
- There's no need for any added salt in this recipe. The shrimp and cheese add plenty of saltiness.
Recipe FAQs
Yes, but you'll need to thaw them first. If you need to defrost them quickly, place them for 10 minutes in a bowl filled with lukewarm water, replacing the water once or twice. Drain them on paper towels and proceed with the recipe.
While you don't want to overcook shrimp, you also don't want to undercook them. Luckily, it's easy to know when shrimp are fully cooked. They are done when they turn from translucent to opaque.
No. Some similar recipes call for adding flour, but it's unnecessary. The Parmesan coating adheres to the shrimp just fine and comes out crispy and delicious.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power. Sometimes, instead of reheating them, I add them cold to a salad. They make a great addition to this arugula salad and can replace the chicken in this Cobb salad.
Serving Suggestions
I often serve shrimp parmesan on top of a pasta substitute, such as any of the following:
Alternatively, I serve them with a side dish that can be baked in the same 450°F oven, like roasted peppers, roasted yellow squash, or roasted broccoli.
Recipe Card
Easy Shrimp Parmesan Recipe
Video
Ingredients
- 3 tablespoons butter
- ¾ cup Parmesan cheese - grated; 60 grams
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound shrimp - jumbo size, 21-25 per pound, peeled and deveined, patted dry
- Avocado oil cooking spray
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Place the butter in a shallow, microwave-safe bowl. Melt it 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. Lightly spray them with avocado oil.
- Bake until cooked through, about 10 minutes. Serve immediately.
Notes
- After baking the shrimp, and assuming you used foil (not parchment), you can briefly broil them for about 1 minute to promote browning.
- To my palate, there's no need for added salt in this recipe. The shrimp and cheese add plenty of saltiness. However, I suggest you taste the dish when it's ready and decide if you'd like to sprinkle it with salt to taste.
- I don't recommend using small shrimp in this recipe.
- It's important to avoid overcooking shrimp. When overcooked, they become stringy, and their flavor suffers too. 10 minutes in the oven should work for jumbo shrimp. If you use large shrimp, check them after 8 minutes. They should be ready faster.
- You can use frozen shrimp, but you'll need to thaw them first. If you need to defrost them quickly, place them for 10 minutes in a bowl filled with lukewarm water, replacing the water once or twice. Drain them on paper towels and proceed with the recipe.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power. Sometimes, instead of reheating them, I add them cold to a salad.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
kimberly k johnston says
thank u for getting back to me. i just saved several of your recipes today and i cant wait to try them all. what i really appreciate is your portion sizes. i live alone and your portion sizes look great for a couple of meals to be made at once. im trying your roasted peppers tomorrow along with the sauteed mushrooms! thank u so much for giving us simple delicious recipes that use ingredients that we all have on hand. looking forward to more recipes from you
Vered DeLeeuw says
You're very welcome, Kimberly! Please come back and review the recipes you end up trying. Thank you so much.
kimberly k johnston says
can you use the shrimp that comes from the frozen section of the grocery store that all you have to do is thaw or do you actually need raw, deveined shrimp? these recipes look fantastic!
Vered DeLeeuw says
Hi Kimberly,
You can absolutely use packaged frozen shrimp! Thaw them overnight in the fridge, rinse, and drain thoroughly on paper towels.
Donna Lee Oneal says
can't wait to try it
Vered DeLeeuw says
I hope you like it, Donna!
Lois Woodcook says
I’m anxious to try the Parmesan shrimp but I can’t see what temp to set oven at. It just says hot oven.
Vered DeLeeuw says
Hey Lois,
You can find all the details here in the recipe card.
Josie says
I made a few of your shrimp recipes, and this is my favorite! Easy and delicious.
Vered DeLeeuw says
I'm so glad you like this recipe, Josie! Thank you for leaving a comment.