Effortless Garlic Parmesan Shrimp

Shake up your dinner plans with this tasty Garlic Parmesan Baked Shrimp, where juicy shrimp soak up loads of garlic and nutty parmesan in every bite. You can whip this up in just 15 minutes, so it's awesome for fancy dinners with friends or a quick weeknight meal. Hot out of the oven, the shrimp come out super tender, coated in a super flavorful layer of garlic and cheese. I actually found this at a time when things at home were way too busy, and I needed something quick but impressive for guests. I keep coming back to it since you barely have to do anything, but folks always rave.

Irresistible Ingredients Rundown

Lemon Zest: A little citrus zest wakes everything up Fresh Parsley: Gives things a pop of color and fresh vibe Olive Oil: Go extra virgin for a rich taste boost Parmesan Cheese: Shred some aged parm for top-notch melt and flavor Garlic: Use real cloves for the best kick Shrimp: Opt for big, fresh ones (16-20 per pound) so they don’t get overcooked

Top Tips For Awesome Results

Wrap It Up Pop on fresh parsley and squeeze some lemon right before eating. Keep An Eye On The Oven Don’t walk away—pull them as soon as they look pink. Set Up The Pan Spread shrimp apart on your tray so they all roast up right. Make The Flavor Mix Toss together garlic, herbs, and cheese so every shrimp gets flavor. Prep The Shrimp Blot them dry and rub them with oil and seasonings to help everything stick.

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Being part of a family that lived near the shore, I was always taught the trick is in timing. My mom would say, 'When they’re pink, that’s your sign they’re good to eat.' I still stick to that every time.

Tasty Pairing Ideas

Try your shrimp over creamy risotto, on fresh greens with lemony dressing, or mix with roasted asparagus. You can also toss them through simple herbed pasta for an easy dinner.

Switch It Up

Take it a new direction by tossing in thyme or basil, crank up the spice with a little dry chili, or go Mediterranean by adding sun-dried tomatoes and olives.

Keep It Fresh

Tuck leftovers into an airtight box and use them up within 2 days. Warm them low and slow in the oven so they don’t get rubbery, or just eat cold over a salad for something new. Making this over and over showed me that the simple stuff, when it’s good, is unbeatable. This proves that letting shrimp shine sometimes means doing less, not more.

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Frequently Asked Questions

→ Can I use pre-minced garlic?

Fresh is always best, but pre-minced garlic works if you’re short on time. Two teaspoons from a jar will do the trick.

→ What sides work with this?

Try it with rice, pasta, or even roasted veggies. Fresh salad or a nice thick bread works too.

→ Can I prep ahead of time?

You sure can. Clean and season your shrimp early, but bake right before you eat. It cooks up really fast.

→ How do I know shrimp is done?

When your shrimp turns pink and has a slight curl like a 'C,' it’s ready. If you see a super tight 'O,' it’s gone too far.

→ Is frozen shrimp okay?

Yup. Thaw it, dry it off, and you’re good to go. Frozen shrimp is great if fresh is hard to find.