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Garlic Parmesan Roasted Shrimp

Garlic Parmesan Roasted Shrimp for a Quick Gourmet Dinner

A quick and easy Garlic Parmesan Roasted Shrimp recipe that balances sophistication and simplicity, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Shrimp
  • 1 pound Large or Jumbo Shrimp Peeled and deveined
  • 4 tablespoons Butter Melted; substitute with more olive oil for dairy-free
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 4 cloves Garlic Minced
  • 1 teaspoon Paprika Can use smoked paprika for extra depth
  • 1 cup Parmesan Cheese Freshly grated
  • Fresh Parsley For garnish; basil or chives are good substitutes
Optional Serving Enhancements
  • Lemon Wedges For a zesty kick
  • Crusty Bread For dipping in buttery juices

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Garlic Parmesan Roasted Shrimp
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or greasing.
  2. In a mixing bowl, combine melted butter, olive oil, minced garlic, and paprika. Whisk until combined, then fold in Parmesan cheese.
  3. Add the shrimp to the mixture and toss until well-coated with the Garlic Parmesan sauce.
  4. Spread the shrimp in a single layer on the baking sheet. Sprinkle extra Parmesan on top if desired.
  5. Roast in the oven for about 10 minutes until opaque and the crust is golden brown.
  6. Remove from oven, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Ensure shrimp are patted dry before coating for better adherence of the Parmesan. Store leftovers in an airtight container for up to 3 days.

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