I still remember the first time I tossed a bowl of shrimp with plenty of garlic and grated Parmesan and slid it into a hot oven — ten minutes later we had a fast, flavorful dinner that felt special without any fuss. Garlic Parmesan Roasted Shrimp is simply shrimp coated in garlic, olive oil, and Parmesan, finished with fresh herbs and a hit of salt and pepper. It’s ideal when you want something fast for a weeknight, elegant enough for guests, and easy to scale up for a crowd. If you enjoy that creamy garlic Parmesan flavor profile in other dishes, try the Creamy Garlic Parmesan Chicken Breast for a complementary main to serve alongside.

Why you’ll love this dish

This recipe hits a sweet spot: it is fast, low-cost, and delivers big flavor with minimal technique. Shrimp cook in minutes, so you get a dinner that’s ready as quickly as pasta but far more impressive. It’s also flexible — use peeled or unpeeled shrimp, switch herbs to suit your pantry, or double the batch for guests.

"A lifesaver for weeknights — garlicky, cheesy, and ready in under 15 minutes. My family asked for seconds."

The cooking process explained

Overview first: you marinate the shrimp briefly with garlic, olive oil, Parmesan, and herbs, arrange them in one layer, then roast at 400°F (200°C) until pink and just cooked through. The Parmesan gives a savory crust while the garlic and herbs perfume the shrimp. Expect the active prep to take 5 to 10 minutes and the oven time to be about 10 minutes, so total time is under 20.

What you’ll need

• 1 pound (about 450 g) raw shrimp, peeled and deveined, tails optional
• 3 garlic cloves, minced (or more if you love garlic)
• 2 tablespoons extra virgin olive oil
• 1/3 cup grated Parmesan cheese (freshly grated for best melt and flavor)
• 1 tablespoon chopped fresh parsley or basil, plus extra for garnish
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Ingredient notes and substitutions in brief:

• Shrimp size: medium to large (deveined) works best so they don’t overcook.
• Parmesan: freshly grated melts and browns better than pre-grated powders.
• Herbs: swap parsley for basil, oregano, or a pinch of thyme for a different profile.
• Olive oil: use a good quality oil for flavor; you can substitute melted butter for a richer finish.

Step-by-step instructions

1. Preheat your oven to 400°F (200°C). Position a rack in the center.
2. Pat the shrimp dry with paper towels. Dry shrimp develop better texture and browning.
3. In a large bowl, combine the minced garlic, olive oil, grated Parmesan, and chopped herbs. Stir to make a loose paste.
4. Add the shrimp to the bowl and toss until each piece is evenly coated. Season with salt and pepper to taste.
5. Spread the shrimp in a single layer across a baking sheet lined with parchment or a lightly oiled rimmed tray. Avoid crowding so they roast rather than steam.
6. Bake for about 10 minutes, checking at 8 minutes if your shrimp are large. They are done when pink, opaque, and curled, with an internal temperature around 145°F if you use a probe.
7. Remove from the oven and serve warm, garnished with extra chopped herbs and a squeeze of lemon if desired.

Best ways to enjoy it

Serve these shrimp straight from the baking sheet over simple sides to let the garlic-Parmesan flavor shine. Try:

• Tossed with spaghetti or linguine and a splash of reserved pasta water for an instant pasta supper.
• Over a bed of herbed rice or creamy polenta for a comforting plate.
• On top of a crisp salad with mixed greens, cherry tomatoes, and a lemony vinaigrette.
• Skewered on warm flatbreads with a drizzle of extra olive oil and fresh basil.

Pair with a light green salad and crusty bread to mop up any cheesy garlic bits.

Storage and reheating tips

Cool leftovers quickly and refrigerate within two hours. Store in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 6 to 8 minutes until warmed through, or quickly warm in a skillet over medium heat with a splash of olive oil to prevent drying. To freeze, arrange cooked shrimp in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Always discard shrimp that smells off or shows sliminess.

Pro chef tips

• Pat shrimp dry before tossing with the mixture; excess moisture prevents browning.
• Use freshly grated Parmesan for the best texture and flavor. Pre-grated versions often contain anti-caking agents that affect melt.
• Keep an eye on the oven; shrimp go from perfect to rubbery quickly. Start checking at 8 minutes.
• If you want crispier edges, broil for 1 minute at the end but watch closely.
• For a creamy twist on the side, serve with a spoonful of garlic-Parmesan sauce or follow a similar flavor profile in the creamy garlic Parmesan chicken breast to create a matching menu.

Recipe variations

• Spicy Garlic Parmesan: Add 1/4 teaspoon red pepper flakes to the mix for a gentle heat.
• Lemon-Herb: Add lemon zest and a tablespoon of lemon juice to brighten the dish.
• Pesto Parmesan: Toss finished shrimp with a tablespoon of basil pesto for an herbaceous spin.
• Crunchy Topping: Sprinkle panko mixed with a little olive oil and extra Parmesan over the shrimp before baking for added texture.
• Make it a bowl: Serve over quinoa with roasted vegetables and a dollop of Greek yogurt for a hearty grain bowl.

Your questions answered

How long does it take to cook shrimp in the oven?

At 400°F (200°C), shrimp typically need about 8 to 10 minutes depending on size. Start checking at 8 minutes. They are done when opaque and pink throughout and the flesh flakes easily.

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp overnight in the refrigerator or run under cold water in a sealed bag for a quick thaw. Pat thoroughly dry before tossing with the garlic-Parmesan mixture to avoid excess moisture.

Can I prepare this ahead of time?

You can toss the shrimp in the garlic-Parmesan mixture up to 30 minutes ahead and refrigerate, but avoid marinating for hours as the acid from lemon or salt can begin to change the shrimp’s texture. You can also prepare the coating mix in advance and combine just before baking.

Is it safe to reheat cooked shrimp more than once?

It is best to reheat shrimp only once. Repeated reheating and cooling increases the risk of bacterial growth and degrades texture. Store leftovers properly and reheat just enough for serving.

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