In this easy shrimp parmesan recipe, the shrimp are dipped in butter and then coated in a mixture of grated parmesan and spices. 10 minutes in a hot oven, and they emerge wonderfully succulent and flavorful! The entire recipe takes just 25 minutes.
I always have shrimp in the freezer. They're quick to defrost and easy to cook. They're tiny, so they're ready fast! A few of my favorite shrimp recipes are grilled shrimp, sauteed shrimp, and shrimp curry. This recipe for shrimp parmesan is especially good. The combination of butter, garlic, and parmesan is delicious, and - just as important - this is such an easy recipe.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Butter: I use salted butter in this recipe.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- Spices: Freshly ground black pepper and garlic powder.
- Jumbo shrimp: I don't recommend using small shrimp in this recipe. You really do need big ones.
- Cooking spray: I like to use avocado oil. It has a neutral flavor and a high smoke point, making it ideal for cooking.
Variations
- You can use fresh garlic instead of garlic powder. I like both versions!
- Melted ghee works well instead of butter. You can also dip the shrimp in a lightly whisked egg instead of butter, but I think that 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
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
Expert 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.
I don't recommend using small shrimp in this recipe. Jumbo shrimp work best. At the very least, use large shrimp.
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.
Serving Suggestions
I often serve shrimp parmesan on top of zucchini noodles, sauteed spinach, or sauteed kale.
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.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 3 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.
More Shrimp Recipes
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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. You really do need big ones.
- 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 3 days. Reheat them in the microwave at 50% power. Sometimes, instead of reheating them, I add them cold to a salad.
Nutrition per Serving
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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.
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.