In this easy shrimp parmesan recipe, the shrimp are dipped in butter, 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 to make.
I always have a bag of shrimp in the freezer. They are quick to defrost and very easy to cook. They're tiny, so they cook really fast! Plus, my entire family loves them so I make them fairly often.
I love making recipes such as grilled shrimp, sauteed shrimp, broiled shrimp, and shrimp curry.
These oven-baked shrimp parmesan are especially good. The combination of butter, garlic, and Parmesan is delicious, and - just as important - this is such an easy recipe.
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Ingredients
You'll only need a few simple ingredients to make this tasty shrimp 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: I use 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 in butter, but I think that butter tastes better.
- Try sprinkling the shrimp with a little 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.
Shrimp Parmesan Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- First, dip the shrimp in melted butter. (Photos 1-2).
- Next, dredge them in seasoned parmesan cheese. (Photo 3).
- Arrange the coated shrimp on a rimmed parchment-lined baking sheet. (Photo 4).
- Then bake them until golden and cooked through. (Photos 5-6).
Expert Tips
- It's really 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 on 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 defrost them first. If you need to defrost them quickly, simply place them for 10 minutes in a bowl filled with lukewarm water, replacing the water once or twice.
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 fairly easy to know when shrimp are fully cooked. They are done when they turn from translucent to opaque.
No. Some similar 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.
Serving Suggestions
These tasty shrimp go well with so many side dishes. I often serve them with one of the following:
- Zucchini noodles
- Sauteed kale
- Spinach fritters
- Cauliflower mac and cheese
- Broccoli tots
- Brussels sprouts casserole
- Cauliflower au gratin
- Roasted peppers or roasted yellow squash - I like the fact that I can bake them in the same 450°F oven.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them very gently, 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 they can replace the chicken in this Cobb salad.
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Recipe Card
Shrimp Parmesan
Ingredients
- 3 tablespoons butter
- ¾ cup Parmesan cheese - dry-grated (60 grams)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound shrimp - jumbo size, 21-25 per lb., peeled and deveined, patted dry
- Avocado oil cooking spray
Instructions
- Preheat your oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup).
- Place the butter in a shallow microwave-safe bowl. Melt it in the microwave, in 30-second increments.Â
- 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.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Josie
I made a few of your shrimp recipes, and this is my favorite! Easy and delicious.
Vered DeLeeuw
I'm so glad you like this recipe, Josie! Thank you for leaving a comment.