Easy Shrimp Parmesan Recipe

In this easy shrimp parmesan recipe, the shrimp are dipped in butter and then coated in a mixture of grated parmesan and spices.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 340kcal

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.

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.