Description

Garlic Parmesan Roasted Shrimp is a quick and flavorful appetizer featuring large shrimp coated in a savory mixture of garlic, Parmesan cheese, and spices, then roasted to perfection. This easy-to-make dish delivers tender, juicy shrimp with a slight hint of heat from paprika and optional red pepper flakes, garnished with fresh parsley and served with lemon wedges for a bright finish.

Ingredients

Scale

Shrimp Mixture

1 pound large shrimp, peeled and deveined with tails on
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste

Garnish

2 tablespoons chopped fresh parsley
Lemon wedges for serving

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Toss Shrimp: In a large bowl, combine the shrimp with olive oil, minced garlic, grated Parmesan cheese, paprika, crushed red pepper flakes (if using), salt, and black pepper. Toss well to ensure the shrimp are evenly coated with all the seasonings and oil.
Arrange Shrimp: Place the coated shrimp in a single layer on the prepared baking sheet, making sure they aren’t overlapping to ensure even roasting.
Roast Shrimp: Roast the shrimp in the oven for 8 to 10 minutes, or until they turn pink, opaque, and are cooked through. Avoid overcooking as shrimp can become rubbery.
Finish and Serve: Remove the shrimp from the oven, sprinkle them with freshly chopped parsley for a burst of color and flavor, then serve immediately with lemon wedges on the side for squeezing over the shrimp.

Notes

You can use pre-cooked shrimp for convenience, but reduce the baking time to 4 to 5 minutes to avoid overcooking.
For a crispier texture, switch the oven to broil and broil the shrimp for the last 1 to 2 minutes of cooking.
Make sure not to overcrowd the baking sheet to ensure even cooking and browning.
Adjust seasoning to taste, especially if your Parmesan cheese is salty, to avoid over-salting.