A super easy recipe for baked Parmesan shrimp. The shrimps are coated in a mixture of grated cheese and spices, then briefly baked in a hot oven into succulent perfection.
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 🦐so I make them fairly often.
These baked Parmesan shrimp are amazing. The combination of garlic and Parmesan is delicious, and – just as important – this is such an easy recipe.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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: Black pepper, garlic powder, and paprika. Make sure they are fresh! A stale spice can easily ruin a dish.
Jumbo shrimp: Don’t use small shrimp in this recipe. Here are some good tips for eating seafood in a healthy way.
Cooking spray: I like to use avocado oil. It has a neutral flavor and a high smoke point, making it ideal for cooking.
How to make parmesan shrimp
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
First, I dip the shrimp in melted butter.
Next, I dredge them in seasoned parmesan.
Then I bake them until golden and cooked through. That’s it!
Some similar recipes call for the addition of flour, but I find that it’s completely unnecessary. The coating adheres to the shrimp just fine and comes out crispy and delicious. So there’s no need for starch!
Shrimps are very easy to cook
I often make this recipe on weeknights because it is so easy to make. It’s no wonder I have so many shrimp recipes on this blog! They cook so fast, I always say they’re like fast food, only they are much better for you.
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), so this is something that I can decide to make at the very last minute.
How to serve baked parmesan shrimp?
They go well with so many side dishes. I often serve them with buttered zucchini noodles and with sauteed kale. They’re also good with roasted peppers, and I like the fact that I can make both dishes in the same 450°F oven.
What about 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, on 50% power.
More tasty shrimp recipes
These Cajun broiled shrimp are so flavorful. And broiling is such an easy way to cook shrimp!
I also love this shrimp salad. It’s a wonderful light meal, especially in summer.
And shrimp in cream sauce is such an amazing dish. They are rich, delicious, and very easy to make.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
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.