Garlic Parmesan Roasted Shrimp – Crispy & Savory 20-Min Seafood Delight

Why You’ll Love This Recipe

I appreciate how this recipe comes together in just 20 minutes from start to finish. It uses simple ingredients but delivers bold flavor. I also enjoy how versatile it is. I can serve it as an appetizer, over pasta, on top of a salad, or alongside roasted vegetables. The minimal prep and easy cleanup make it one of my favorite weeknight seafood dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined (tails on)
2 tablespoons olive oil
4 cloves garlic, minced
1/3 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
Salt and pepper, to taste
Lemon wedges, for serving

Directions

1. Preheat the oven: I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. Season the shrimp: In a large bowl, I toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.

3. Add cheese and herbs: I sprinkle in the grated Parmesan and chopped parsley, gently tossing again so each shrimp is well coated.

4. Arrange on baking sheet: I spread the shrimp in a single layer on the prepared baking sheet, making sure they are not overlapping.

5. Roast: I roast for 8–10 minutes, until the shrimp turn pink and opaque with slightly golden edges.

6. Serve: I remove them from the oven and serve immediately with fresh lemon wedges for a bright, zesty finish.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: 20 minutes

Variations

I sometimes add a pinch of red pepper flakes for heat. If I want extra crispiness, I broil the shrimp for the last 1–2 minutes. For a buttery twist, I mix a tablespoon of melted butter with the olive oil. I also enjoy serving the shrimp over garlic butter pasta or inside warm crusty bread for a quick sandwich.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a skillet over low heat for a few minutes. I avoid overcooking during reheating to prevent the shrimp from becoming rubbery. I do not recommend freezing after cooking, as the texture can change.

FAQs

How do I know when the shrimp are fully cooked?

I look for shrimp that are pink, opaque, and slightly curled. Overcooked shrimp become tight and rubbery, so I watch them carefully.

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before seasoning to ensure proper roasting.

Can I use pre-cooked shrimp?

I prefer raw shrimp for roasting. Pre-cooked shrimp can overcook quickly and become tough.

What type of Parmesan works best?

I like freshly grated Parmesan for better melting and flavor, but pre-grated works in a pinch.

What can I serve with this dish?

I enjoy serving it with rice, pasta, roasted vegetables, or a simple green salad.

Conclusion

I find this garlic parmesan roasted shrimp to be one of the easiest and most flavorful seafood recipes I can make in under 30 minutes. The savory garlic and cheese coating, combined with a fresh squeeze of lemon, create a dish that feels both simple and special. It’s a recipe I turn to whenever I want something quick, crispy, and delicious.