This quick and flavorful shrimp dish is a perfect weeknight dinner or elegant appetizer. Tossed in olive oil, fresh garlic, zesty lemon, and nutty Parmesan, these shrimp bake up tender and juicy with a golden finish. Serve with a squeeze of lemon and fresh parsley for a vibrant, restaurant-worthy plate in under 20 minutes.
Why You’ll Love This Recipe:
High-protein and low-carb—perfect for keto, paleo, and clean eating diets
Quick and easy—ready in under 30 minutes
Uses simple pantry staples and fresh ingredients
Great for dinner, meal prep, or elegant entertaining
Oven-baked for a healthier twist on traditional fried shrimp
Ingredients Breakdown
1 lb large shrimp, peeled & deveined
The star of the dish—use fresh or thawed frozen shrimp for best texture and flavor.2 tbsp olive oil
Helps coat the shrimp evenly and enhances roasting.4 cloves garlic, minced
Adds bold, aromatic depth and a savory bite.¼ cup grated Parmesan
Delivers a salty, nutty flavor and creates a lightly crisp coating.2 tbsp fresh parsley, chopped
Brings brightness and a touch of color.1 tsp lemon zest
Adds a fresh citrus note that complements the garlic and shrimp.Salt & pepper to taste
Essential for enhancing all the flavors.Lemon wedges & extra parsley (for garnish)
Optional, but adds freshness and visual appeal right before serving.
Tips and Tricks:
Don’t overbake—shrimp become rubbery when overcooked. They’re done when opaque and pink.
Add a pinch of red pepper flakes for a spicy kick.
Use freshly grated Parmesan for maximum flavor.
Tail-on shrimp work great for appetizers and presentation.
Variations and Customizations:
Make it a meal: Serve over pasta, zoodles, rice, or salad.
Add breadcrumbs: For a crispy topping, mix ¼ cup panko with Parmesan and olive oil before baking.
Swap herbs: Try basil or thyme in place of parsley for a different flavor.
Pairing Suggestions:
Side Dishes: Garlic mashed cauliflower, roasted asparagus, or lemon-herb rice.
Appetizer Upgrade: Serve on skewers or in lettuce cups for party-style servings.
Storage Instructions:
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheating: Warm in a 300°F oven for 5–7 minutes. Avoid microwaving, which can overcook shrimp.
Freezing: Not recommended due to texture changes after thawing.
Popular Questions:
Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before seasoning.
What size shrimp should I use?
Large or jumbo shrimp (16–20 count per pound) are ideal for baking.
Can I prep this ahead?
Yes—season the shrimp ahead and refrigerate for up to 12 hours before baking.
