Name: Garlic Parmesan Roasted Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb Large shrimp (peeled and deveined, tails on) (Use fresh or thawed frozen large shrimp.); 2 tbsp Olive oil (Can substitute with avocado oil or a light vegetable oil.); 4 cloves Garlic (minced) (Fresh minced garlic gives the best flavor.); 1 tsp Smoked paprika (Can use regular paprika or cayenne for heat.); to taste Salt & pepper (Season to taste; start with less salt due to Parmesan.); ⅓ cup Grated Parmesan cheese (Use freshly grated for better melting.); 2 tbsp Fresh parsley (chopped) (Flat-leaf parsley is preferred.); to taste Lemon wedges (Squeeze over the cooked shrimp for brightness.)

This Garlic Parmesan Roasted Shrimp is a fast, bold-flavored dish with a crisp edge and tender center. The shrimp finish pink and slightly golden, with a salty, nutty Parmesan crust and bright garlic and parsley notes. Texture is a nice contrast: a light crunch from the cheese at the edges and a juicy bite inside. It’s simple and quick—ready in about 20 minutes—so it’s perfect for weeknights, a quick date-night meal, or a last-minute appetizer. Try serving it over a bed of rice or tossed with pasta for a complete plate, or wedge a lemon over the top for an instant bright lift. For another easy dinner idea with a similar Parmesan vibe, see this crispy Parmesan chicken recipe.

Why You’ll Love This Garlic Parmesan Roasted Shrimp – Crispy & Savory 20-Min Seafood Delight

Ready in 20 minutes from start to finish — great for busy nights.
Crispy, slightly golden edges from Parmesan give a satisfying texture contrast.
Bright garlic and parsley add fresh flavor without heavy sauces.
Minimal ingredients and steps make it easy to pull off every time.
Works as an appetizer, main course, or tossed into pasta or salad.
Uses simple pantry staples: olive oil, garlic, paprika, and Parmesan.
Easy to scale up or down for more or fewer people.
Tail-friendly (no alcohol or pork) and quick to adapt to dietary needs.

What Is Garlic Parmesan Roasted Shrimp – Crispy & Savory 20-Min Seafood Delight?

This is a roasted shrimp dish where peeled, deveined large shrimp are tossed in olive oil, garlic, smoked paprika, salt and pepper, then coated with grated Parmesan and fresh parsley. Roasting at a hot oven temperature cooks the shrimp quickly while letting the cheese brown slightly at the edges for a crisp finish. The taste is savory and garlicky with a hint of smoky paprika, finished by the salty, nutty Parmesan and fresh parsley. It feels like a bright, comforting weeknight dinner but is elegant enough for guests or a light brunch. The cooking method is oven-roasting; that simple heat concentrates flavor and keeps hands free to prepare sides.

Ingredients for Garlic Parmesan Roasted Shrimp – Crispy & Savory 20-Min Seafood Delight

For the Shrimp

Large shrimp – 1 lb (peeled and deveined, tails on)

For the Seasoning

Olive oil – 2 tbsp
Garlic – 4 cloves (minced)
Smoked paprika – 1 tsp
Salt & pepper – to taste

For the Finish

Grated Parmesan cheese – ⅓ cup
Fresh parsley – 2 tbsp (chopped)

To Serve

Lemon wedges – for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Shrimp: Use fresh or thawed frozen large shrimp. Keep tails on for better presentation and easier picking when served as an appetizer. If using smaller shrimp, reduce cook time slightly.
Olive oil: Can swap for avocado oil or a light vegetable oil if needed. For lower fat, use 1 tbsp oil and a spray of cooking spray, but expect less browning.
Garlic: Fresh minced garlic gives the best flavor. For a milder taste, use 2 cloves or add garlic powder (about 1/2 tsp) instead.
Parmesan: Use freshly grated Parmesan for better melting and browning. Pre-grated cheese works but may contain anti-caking agents and will brown differently.
Smoked paprika: Adds a subtle smoky note. If you don’t have it, regular sweet paprika or a pinch of cayenne can work (add less cayenne to control heat).
Parsley: Flat-leaf parsley is preferred, but curly parsley or a sprinkle of chopped chives will work.
Salt & pepper: Season to taste; Parmesan adds saltiness, so start with less salt and adjust after baking.

Step-by-Step Instructions

Step 1 – Preheat and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Visual cue: The oven should be fully preheated so the shrimp sears and the cheese browns quickly.

Step 2 – Toss shrimp with oil and seasonings
In a large bowl, combine the shrimp with 2 tablespoons olive oil, minced garlic, 1 teaspoon smoked paprika, salt, and pepper. Toss until every shrimp is lightly coated.

Step 3 – Add Parmesan and parsley
Add ⅓ cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley to the bowl. Gently toss so the cheese and herbs cling to the shrimp without mashing them.

Step 4 – Arrange on the pan
Spread the shrimp in a single layer on the prepared baking sheet. Give each shrimp space—crowding traps steam and prevents crisp edges.

Visual cue: Shrimp should sit on the sheet without overlapping; you should see cheese distributed across each piece.

Step 5 – Roast until done
Roast for 8–10 minutes, or until shrimp are pink and slightly golden on the edges. Remove from oven promptly.

Pro cue: Watch the shrimp closely at 8 minutes—overcooking makes them tough. Internal color should be opaque white with pink accents.

Step 6 – Serve
Serve immediately with lemon wedges for squeezing over the cooked shrimp. The lemon brightens the savory Parmesan and garlic.

Pro Tips for Success

Use large shrimp and thaw fully if frozen; partial thawing causes uneven cooking.
Pat shrimp dry with a paper towel before tossing—drier shrimp brown better.
Don’t overcrowd the pan; leave space for heat to circulate so edges crisp.
Freshly grate Parmesan if possible; it melts and browns better than pre-grated.
Minimize stirring after adding Parmesan—gentle tosses only—to keep the coating intact.
Keep an eye on the last 2 minutes of roast time. Shrimp go from perfect to rubbery fast.
Serve immediately; shrimp lose their crisp edge as they cool.
If you like more garlic, you can add a garlic butter drizzle after roasting (optional).

Flavor Variations

Optional Lemon-Garlic Butter: Melt 1–2 tbsp butter with an extra clove of minced garlic, drizzle over roasted shrimp just before serving.
Optional Spicy Kick: Add 1/4–1/2 tsp red pepper flakes or a pinch of cayenne to the seasoning mix for heat.
Optional Herby Twist: Replace parsley with basil or tarragon for a different fresh herb note.
Optional Citrus-Parmesan: Add 1 tsp lemon zest to the Parmesan before tossing for a brighter flavor.
Optional Panko Crunch: Mix 2 tbsp panko breadcrumbs with the Parmesan for extra crispness; toast lightly first for better texture.
Optional Low-Sodium: Omit added salt and use reduced-sodium Parmesan; finish with lemon to boost flavor.

Serving Suggestions

Over Rice: Spoon shrimp and any pan juices over steamed rice for a quick bowl.
Tossed with Pasta: Mix with cooked linguine or spaghetti, a drizzle of olive oil, and extra parsley.
On Greens: Serve warm over a simple green salad with a lemon vinaigrette for a light meal.
As an Appetizer: Plate on a platter with lemon wedges and toothpicks for parties.
With Crusty Bread: Offer slices of crusty bread to soak up juices and any garlicky bits.
Tapas Style: Pair with olives, roasted vegetables, and a simple cheese board for a small-plate meal.

Make-Ahead, Storage & Reheating

Make-ahead: You can peel and devein shrimp up to a day ahead and store covered in the fridge. Mince garlic and chop parsley in advance and keep chilled.
Storage: Store cooked shrimp in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a 350°F (175°C) oven for 5–7 minutes to restore some crispness. Avoid microwaving if possible; it can make shrimp rubbery.
Texture changes: Reheated shrimp will be less crisp than freshly roasted. Reheating in the oven or a hot skillet helps regain some edge but not fully.

Storage and Freezing Instructions

Freezing raw: If you buy frozen shrimp, thaw then use as directed. You can also freeze the raw seasoned shrimp (before adding Parmesan) for up to 1 month wrapped tightly; add Parmesan and parsley after thawing and before baking.
Freezing cooked: Freezing cooked shrimp is not ideal because texture will degrade. If necessary, freeze cooked shrimp in a sealed container for up to 2 months, but expect a softer, less crisp result.
Best practice: For best texture, cook from fresh or fully thawed raw shrimp and avoid freezing after roasting.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
≈208 kcal | ≈27 g | ≈2 g | ≈10.5 g | ≈0.5 g | ≈600 mg

Estimates vary by brands and portions.

FAQ About Garlic Parmesan Roasted Shrimp – Crispy & Savory 20-Min Seafood Delight

Q: How do I know when shrimp are done?
A: They turn pink, curl slightly into a loose “C” shape, and the flesh is opaque white. If tightly curled into an “O,” they’re overcooked.

Q: Can I use pre-grated Parmesan?
A: Yes, but fresh-grated melts and browns better. Pre-grated may not crisp as nicely.

Q: My shrimp release water while roasting. Why?
A: Shrimp can release water if not fully thawed or if crowded on the pan. Pat dry and give them space to roast.

Q: Can I make this without olive oil?
A: You can use a light spray of oil or 1 tablespoon of another oil, but less oil means less browning.

Q: Is smoked paprika required?
A: It adds a smoky note, but regular paprika or a pinch of cayenne can be used as a substitute.

Q: Can I bake at a lower temperature for longer?
A: Lower temp will cook shrimp but won’t brown the Parmesan as well. Stick to 400°F for best texture.

Notes

Use tails-on shrimp for a nicer look and easier handling for appetizers.
Wedge lemon over the shrimp just before serving to keep the crust crisp.
If serving over pasta, toss shrimp with the pasta immediately so the heat melts the cheese slightly into the sauce.
For cleaner plating, place shrimp on a pre-warmed plate to keep them hot longer.
If you prefer stronger garlic, let minced garlic sit 5 minutes after chopping to mellow slightly before mixing.

Troubleshooting

Bland flavor: Taste and adjust salt after baking; Parmesan adds salt, so add a small pinch more if needed and finish with lemon.
Overcooked shrimp: Reduce oven time and check at 8 minutes. Remove as soon as shrimp turn opaque and pink.
Watery shrimp: Make sure shrimp are fully thawed and patted dry. Don’t overcrowd the pan.
Burning cheese: Keep an eye in the oven; if cheese blacks early, reduce heat slightly or move the sheet away from top heating element.
Cheese not sticking: Toss cheese gently with shrimp; add a tiny bit more oil or a light spray to help it adhere.
Not golden enough: Use freshly grated Parmesan and a hot oven; finish under the broiler for 30 seconds if needed but watch closely.

Final Thoughts

This Garlic Parmesan Roasted Shrimp is an easy, fast dish that delivers big flavor with little fuss. Crisp edges, tender centers, and bright lemon make it a reliable go-to for weeknights or entertaining. Try the simple variations and serving ideas to make it your own. For another baked shrimp method with a garlic butter twist, see this Baked Shrimp Recipe (with Garlic Butter) – The Kitchn.