Parmesan Baked Shrimp

Parmesan baked shrimp is a fast, flavorful, and elegant dish that comes together in under 30 minutes. Succulent shrimp are tossed in a buttery garlic sauce, topped with parmesan cheese, and baked until golden and bubbling. I love serving this as a simple appetizer or an easy weeknight dinner with pasta, salad, or crusty bread.

Why You’ll Love This Recipe

I love how this recipe packs so much flavor with so little effort. The combination of garlic, butter, and parmesan gives the shrimp a savory richness, while the quick bake time keeps them juicy and tender. It’s a dish that feels fancy enough for guests but is effortless enough for a weeknight. Plus, I can have it on the table in less time than it takes to set it.

Ingredients

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

• Large shrimp (peeled and deveined, tails on or off)

• Unsalted butter (melted)

• Garlic (minced)

• Grated parmesan cheese

• Lemon juice

• Paprika

• Salt and pepper

• Chopped parsley (for garnish)

• Optional: Italian seasoning or red pepper flakes for extra flavor

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.

2. I arrange the shrimp in a single layer in the dish.

3. In a bowl, I mix the melted butter, garlic, lemon juice, paprika, salt, and pepper.

4. I pour the mixture evenly over the shrimp.

5. I sprinkle the grated parmesan generously over the top.

6. I bake for 10–12 minutes, or until the shrimp are pink, opaque, and the cheese is melted and slightly golden.

7. I finish with a sprinkle of fresh parsley and serve hot.

Servings and timing

This recipe serves 4 as a main dish or 6–8 as an appetizer.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

• I sometimes add breadcrumbs on top for a crunchier finish.

• For a spicy kick, I toss in a pinch of red pepper flakes before baking.

• I’ve made this with a parmesan-panko crust for more texture.

• I use pre-cooked shrimp in a pinch — I just reduce the bake time to 5–7 minutes to avoid overcooking.

• A drizzle of garlic aioli or lemon butter sauce after baking takes it to the next level.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the shrimp in a skillet over low heat with a bit of butter or olive oil until warmed through. I avoid microwaving — it tends to overcook the shrimp and dry them out.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw them completely and pat them dry before using so the dish doesn’t get watery.

What type of parmesan works best?

Freshly grated parmesan melts and browns better than pre-shredded varieties. I use a block and grate it myself for best results.

Do I need to flip the shrimp while baking?

No, I leave them undisturbed to keep the cheese crust on top golden and intact. The butter helps them cook evenly from below.

Can I prepare this ahead of time?

Yes, I prep the shrimp and butter mixture in advance, then assemble and bake when ready to serve. I keep everything chilled until baking.

What should I serve with Parmesan baked shrimp?

I usually serve it with pasta, rice, roasted vegetables, or a crisp green salad. It’s also amazing with garlic bread to soak up the buttery sauce.

Conclusion

Parmesan baked shrimp is one of my go-to dishes when I want something fast, flavorful, and guaranteed to impress. I love how the buttery garlic and cheesy crust transforms simple shrimp into something truly special. Whether I’m cooking for a crowd or just for myself, this easy recipe never fails to satisfy.