Description
This Garlic Parmesan Shrimp recipe features succulent shrimp coated in a flavorful blend of freshly grated Parmesan, garlic, paprika, and parsley, then baked to perfection. The shrimp is tossed in melted butter and topped with a zesty lemon finish, making it a delicious and easy seafood dish perfect for a quick weeknight dinner or an impressive appetizer.
Ingredients
Scale
Shrimp and Coating
- 2 pounds raw shrimp, 26/30 count, thawed (tails on, peeled and deveined, preferably Icy Ocean brand)
- 1 cup freshly grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 2 teaspoons paprika (regular or sweet)
- 2 tablespoons fresh parsley (cut small or chopped)
- Zest of 1/2 a lemon
Other Ingredients
- 4 tablespoons salted butter (melted)
- Juice of 1/2 a lemon
- Cooking spray (for greasing pan)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a rimmed baking sheet with cooking spray to prevent sticking.
- Prepare Shrimp: Thaw shrimp under cold water if frozen. Ensure both inner and outer veins are removed by loosening with a small knife, shrimp tool, or metal skewer and pulling them out. Rinse shrimp thoroughly and wash your hands to maintain cleanliness.
- Mix Parmesan Coating: On a dinner plate, combine freshly grated Parmesan cheese with garlic powder and paprika.
- Add Lemon Zest: Rinse and dry the lemon. Zest half of it using a zester or grater, adding the yellow zest to the Parmesan mixture.
- Add Parsley and Blend: Rinse and dry parsley, then finely chop or cut it with scissors. Add the parsley to the cheese mixture and toss gently with a fork until evenly blended.
- Melt Butter: Melt salted butter in a microwave-safe measuring cup, which will be used to coat the shrimp before dredging.
- Coat the Shrimp: Set up an assembly line: shrimp, melted butter, Parmesan mixture, and greased baking sheet. Place a few shrimp at a time into the melted butter, then dredge them thoroughly in the cheese mixture coating both sides. Arrange the coated shrimp on the prepared baking sheet.
- Bake Shrimp: Bake in the preheated oven for 8-10 minutes until the shrimp are cooked through but still tender. Avoid overcooking to prevent toughness.
- Finish and Serve: Squeeze the juice of half a lemon over the baked shrimp before serving. Serve the shrimp over rice for a gluten-free option, or with crusty bread to soak up the delicious garlic butter. Refrigerate any leftovers for up to four days.
Notes
- Use shrimp with tails on for easier handling and a better presentation.
- If shrimp is frozen, ensure it is fully thawed under cold water before cooking.
- Removing the veins ensures a cleaner taste and better texture.
- Be careful not to overbake shrimp to keep it tender.
- Serving over rice keeps the dish gluten-free, while crusty bread is perfect for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
