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Easy Baked Shrimp with Garlic and Parmesan
Some dinners feel like a big production. This one is not. These Easy Baked Shrimp with Garlic and Parmesan come together in under 15 minutes with just a handful of pantry staples and the result is juicy, garlicky shrimp with golden, crispy Parmesan edges that taste like something from a nice Italian restaurant.
You toss everything in the baking dish, sprinkle on the Parmesan, bake for 7 minutes, hit the broiler for one final golden minute, and dinner is done. It’s naturally low‑carb and gluten‑free, which means it works for keto nights and everyone else at the table too.
If quick, flavor‑packed dinners are your love language, save this recipe to Pinterest right now so it’s always just one click away on your busiest weeknights.
Why You’ll Love This Recipe
- On the table in 15 minutes flat: 5 minutes of prep, 7 minutes in the oven, 1 minute under the broiler dinner is done before anyone gets impatient.
- Only 6 ingredients: Shrimp, olive oil, garlic, paprika, red pepper flakes, and Parmesan. Real food, no fuss.
- Naturally low‑carb and gluten‑free: No breading, no flour just clean ingredients that work for keto, paleo, and everyday healthy eating.
- Crowd‑pleasing flavor: Garlicky, slightly spicy, nutty Parmesan crust the whole family will be asking for seconds.
- Versatile: Serve it over cauliflower rice, zucchini noodles, pasta, or with crusty bread this shrimp works with almost any side.
Ingredient Notes
- Large shrimp (peeled and deveined): Use fresh or thawed frozen shrimp; large or extra‑large shrimp (21–30 count per pound) bake up the juiciest without drying out.
- Olive oil: Coats the shrimp and carries the garlic flavor through every bite; you can swap in melted butter for a richer finish.
- Fresh garlic (minced): Fresh garlic is key here don’t sub garlic powder if you can help it; the real thing caramelizes beautifully in the oven.
- Paprika: Adds gentle warmth and a beautiful reddish color to the finished shrimp.
- Red pepper flakes: A small amount gives just enough heat to balance the richness of the Parmesan; reduce or skip if cooking for kids.
- Finely grated Parmesan: Use freshly grated Parmesan rather than the pre‑shredded variety it melts more evenly and crisps beautifully under the broiler.
- Lemon wedges (for serving): A squeeze of fresh lemon at the table brightens everything and cuts through the richness perfectly.
Step‑by‑Step Instructions
Step 1 – Prep the oven and pan
- Preheat your oven to 425°F (220°C).
- Grab a 9×13‑inch glass or ceramic baking dish (or any large baking dish); no need to grease it.
Step 2 – Season the shrimp
- Spread the peeled and deveined shrimp out in a single layer in the baking dish.
- Drizzle the olive oil evenly over the shrimp and toss to coat.
- Sprinkle over the minced garlic, paprika, and red pepper flakes, then season lightly with salt and black pepper.
- Toss everything together right in the pan until the shrimp are evenly coated, then spread them back out in a single layer.
Step 3 – Add the Parmesan
- Sprinkle the finely grated Parmesan cheese evenly over the seasoned shrimp, making sure each piece gets some coverage.
Step 4 – Bake
- Bake at 425°F for 7 minutes, until the shrimp are bright pink and cooked through.
- Immediately switch the oven to broil and broil for 1 minute until the Parmesan is golden and just starting to crisp on top. Watch it closely the broiler works fast.
Step 5 – Serve
- Remove from the oven and serve immediately shrimp don’t like to sit, as they continue to cook from residual heat.
- Serve with lemon wedges on the side for squeezing, and your choice of sides.The second you pull that golden, garlicky pan out of the oven, take your hero shot and share it on Instagram then leave a star rating below to help other weeknight cooks find this recipe.
Tips, Variations & Substitutions
- Thaw frozen shrimp properly: Run them under cold water in a colander for 5 minutes or thaw overnight in the fridge. Pat them dry before seasoning so they don’t steam in the oven.
- Don’t crowd the pan: Keep shrimp in a single layer with a little space between them so they roast, not steam. Use two pans if needed.
- Butter instead of olive oil: Swap olive oil for melted butter for a richer, more scampi‑style flavor profile.
- Add fresh herbs: Toss in some chopped fresh parsley right after baking for a pop of color and freshness.
- Lemon zest boost: Add ½ teaspoon of lemon zest to the seasoning mix before baking to deepen the bright citrus flavor.
- Spicier version: Double the red pepper flakes or add a pinch of cayenne for a bolder, spicier kick.
What to Serve with Baked Shrimp
- Keto / low‑carb: Cauliflower rice, zucchini noodles, or sautéed spinach.
- Classic American: Garlic bread, angel hair pasta tossed in olive oil, or a simple green salad.
- Light and fresh: Serve over a bed of arugula with a lemon vinaigrette for an elegant, restaurant‑style plate.
Serving, Storage & Meal Prep
- Serving: Shrimp are best eaten right out of the oven. Plate immediately and squeeze lemon right at the table.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp can turn rubbery when reheated in the microwave, so gently warm them in a skillet over low heat for 1–2 minutes instead.
- Meal prep note: Shrimp cook so fast (under 15 minutes) that this recipe is best made fresh rather than prepped ahead. However, you can peel, devein, and season the shrimp up to 24 hours in advance and store them covered in the fridge.Did this save your weeknight? Come back and drop a comment below with what you served it with we love hearing how you make it your own!
Quick FAQ
Can I use already‑cooked shrimp?
It’s best to use raw shrimp for this recipe. Pre‑cooked shrimp will overcook in the oven and turn rubbery before the Parmesan gets a chance to crisp.
What size shrimp should I use?
Large or extra‑large shrimp (21–30 per pound) are ideal they stay juicy in the short bake time and make an impressive presentation on the plate.
Can I use pre‑shredded Parmesan?
You can, but freshly finely grated Parmesan melts and crisps far better than pre‑shredded. The difference is worth the extra minute of grating.
Is this recipe keto?
Yes. With no breading and only a few grams of carbs from the garlic and Parmesan, this baked shrimp is fully keto and gluten‑free.
Recipe Card – Easy Baked Shrimp with Garlic and Parmesan
Yield: 4 servings | Prep: 5 min | Cook: 8 min | Total: 13 min
Ingredients
- 1½ lbs (680g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste
- ⅓ cup (33g) finely grated Parmesan cheese
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C).
- Spread shrimp in a single layer in a 9×13‑inch baking dish. Drizzle with olive oil and toss to coat.
- Sprinkle minced garlic, paprika, and red pepper flakes over the shrimp. Season with salt and pepper. Toss to coat, then spread back out into a single layer.
- Sprinkle Parmesan evenly over the top.
- Bake for 7 minutes, until shrimp are bright pink and cooked through. Switch to broil and broil 1 minute until the Parmesan is golden and crisp.
- Serve immediately with lemon wedges.
Approximate nutrition per serving: ~260 calories | 2g net carbs | 34g protein | 13g fat
