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Irresistible Garlic Parmesan Roasted Shrimp Recipe You Need to Try

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Learn how to make delicious Garlic Parmesan Roasted Shrimp. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound large shrimp, peeled and deveined (tail on or off, your choice)
  • 3 tablespoons olive oil, preferably extra virgin
  • 4 cloves garlic, finely minced or pressed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon smoked paprika (adds a subtle smoky depth, but regular paprika works too)
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons chopped fresh parsley for garnish (optional but freshens up the dish beautifully)

Substitution notes: If you don’t have Parmesan, Pecorino Romano or Asiago can offer a similar salty, nutty flavor. For a dairy-free version, omit the cheese and increase the garlic and herbs slightly, adding a sprinkle of nutritional yeast if you have it.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. I remember Mama Lu never fussed much with fancy liners—just a well-seasoned pan and a little love did the trick.
  2. In a large bowl, combine the olive oil, minced garlic, Parmesan cheese, smoked paprika, dried herbs, salt, and pepper. Stir until you have a thick, fragrant paste. The smell of fresh garlic mixed with Parmesan always takes me back to those early mornings in the farmhouse kitchen.
  3. Add the shrimp to the bowl and gently toss them until each piece is well coated with the garlicky Parmesan mixture. You want to be thorough but gentle—shrimp are delicate, much like the care Mama Lu put into every dish she made.
  4. Arrange the shrimp in a single layer on your prepared baking sheet. Make sure they’re not crowded—this helps them roast evenly and get that perfect golden crust.
  5. Roast the shrimp in the preheated oven for about 8-10 minutes, or until they turn pink and opaque. Keep an eye on them—shrimp cook quickly, and overcooking can make them tough. I always set a timer, but my grandmother’s intuition was her best kitchen tool.
  6. Once out of the oven, immediately drizzle the fresh lemon juice over the shrimp and toss lightly to brighten the flavors. The acidity cuts through the richness and adds a lovely pop, much like the fresh herbs Mama Lu would sprinkle over her dishes right before serving.
  7. Garnish with chopped parsley for a fresh, vibrant touch. Serve hot and enjoy!

Find it online: https://claracooking.com/garlic-parmesan-roasted-shrimp/