Garlic Parmesan Roasted Shrimp
Quick, juicy Garlic Parmesan Roasted Shrimp baked on a sheet pan with garlic, herbs, Parmesan, and a bright squeeze of lemon.
Equipment
- Rimmed baking sheet
- Mixing Bowl
- Parchment paper or foil
- Microplane or fine grater
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp olive oil
- 4 cloves garlic minced very finely
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/3 cup Parmesan cheese finely grated
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1 pinch red pepper flakes optional
- 1 tbsp lemon juice plus wedges for serving
- 2 tbsp fresh parsley chopped, optional
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
- Pat the shrimp very dry with paper towels, then add to a mixing bowl.
- Add olive oil, garlic, oregano, basil, Parmesan, salt, and pepper (and red pepper flakes if using). Toss to coat.
- Spread shrimp in a single layer on the baking sheet, leaving a little space between pieces.
- Roast 6 to 9 minutes (depending on shrimp size) until pink, opaque, and just firm.
- Immediately drizzle with lemon juice and sprinkle with parsley. Serve hot.
Notes
- For best texture, do not overcrowd the pan and avoid overbaking.
- If using precooked shrimp, bake only 3 to 5 minutes to warm through.
- Reheat gently on low heat to keep shrimp from turning chewy.