Name: Garlic Parmesan Baked Shrimp Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian-American
Ingredients: 1½ pounds large shrimp (16-20 count), peeled and deveined, tails on or off; 4 tablespoons unsalted butter, melted; 4-5 cloves garlic, minced (about 1½ tablespoons); ½ cup freshly grated Parmesan cheese, divided; 2 tablespoons fresh lemon juice (about ½ lemon); 1 teaspoon Italian seasoning; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional, for subtle heat); 2 tablespoons fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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Get ready to fall head over heels for the easiest, most flavorful seafood dinner you’ll ever make! This Garlic Parmesan Baked Shrimp Recipe is pure magic—tender, juicy shrimp bathed in garlicky butter, topped with a golden layer of Parmesan cheese, and baked to absolute perfection in just 15 minutes. It’s the kind of recipe that makes you look like a gourmet chef while requiring minimal effort and just a handful of simple ingredients.

Whether you’re planning a romantic date night at home, hosting a dinner party, or simply craving restaurant-quality seafood on a busy weeknight, this baked shrimp delivers every single time. The combination of butter, fresh garlic, lemon, and nutty Parmesan creates a flavor explosion that’s both elegant and comforting. Plus, it’s naturally low-carb, keto-friendly, and gluten-free, making it perfect for various dietary preferences.

The best part? This recipe is virtually foolproof. Even if you’ve never cooked shrimp before, you’ll nail it on your first try. The oven does most of the work while you prepare a simple side dish or set the table. In less than 30 minutes from start to finish, you’ll have a gorgeous, restaurant-worthy meal that tastes like it took hours. The shrimp come out perfectly tender—never rubbery—with a buttery, garlicky coating and a beautifully browned Parmesan crust that adds the most delightful texture contrast.

This dish is incredibly versatile too. Serve it over pasta, alongside crusty bread to soak up the butter sauce, over rice, or with a fresh salad for a lighter meal. It’s fancy enough for special occasions yet simple enough for Tuesday night dinner. Trust me, once you try this recipe, it’ll become a regular in your dinner rotation!

History / Background

While baked garlic Parmesan shrimp doesn’t trace back to a single cultural origin, it represents a beautiful fusion of Italian and American coastal cooking traditions. Shrimp has been a prized ingredient in Mediterranean cuisine for thousands of years, with coastal Italian regions like Sicily and the Amalfi Coast featuring shrimp prominently in their culinary heritage. The Italian tradition of preparing seafood simply—with quality olive oil, garlic, fresh herbs, and a squeeze of lemon—forms the foundation of this dish.

The addition of Parmesan cheese is quintessentially Italian. Parmigiano-Reggiano, often called the “King of Cheeses,” has been produced in the Parma region of Italy for over 900 years. While traditionally used in pasta dishes and risottos, Italian-American cuisine began incorporating this beloved cheese into seafood preparations in the mid-20th century, creating dishes like shrimp scampi variations and baked seafood casseroles.

In America, particularly along coastal regions from New England to the Gulf Coast and the Pacific Northwest, shrimp became increasingly popular in the 1950s and 1960s as transportation improvements made fresh seafood more accessible to inland areas. American home cooks began adapting traditional preparations, often adding cheese to create richer, more indulgent versions that appealed to American palates.

The “baked” method gained popularity during the same era as convenience became a priority for busy families. Unlike stovetop preparations that require constant attention, baking allows the cook to focus on other tasks while the oven does the work. This hands-off approach, combined with consistently excellent results, made baked shrimp dishes a weeknight favorite.

Today, garlic Parmesan baked shrimp represents the best of both worlds—the simple, fresh flavors of Italian coastal cooking combined with the ease and comfort of American home-style meals. Food bloggers and Pinterest enthusiasts have embraced this recipe for its photogenic appeal (that golden, bubbly cheese!), quick preparation time, and crowd-pleasing flavors. It’s become a go-to recipe for anyone wanting to serve impressive seafood without the fuss, proving that sometimes the simplest preparations are the most memorable.

Why You’ll Love This Recipe

This garlic Parmesan baked shrimp is about to become your new favorite seafood dinner, and here’s exactly why it deserves a permanent spot in your recipe collection. First and foremost, it’s incredibly easy—even if you’re intimidated by cooking seafood, this recipe removes all the guesswork. The straightforward technique and quick cooking time mean you’ll have success every single time.

Here’s why this recipe is absolutely irresistible:

Lightning Fast: Ready in just 25 minutes total, with only 10 minutes of active prep time—perfect when you need dinner in a hurry
Simple Ingredient List: Requires just 8 basic ingredients, most of which you probably have in your kitchen right now
Restaurant-Quality Results: Tastes like something from a fancy Italian restaurant, but costs a fraction of the price to make at home
Impressive Presentation: The golden, bubbling Parmesan topping looks stunning—perfect for entertaining or special occasions
Foolproof Method: Baking ensures the shrimp cook evenly without overcooking, eliminating the rubbery texture risk
Diet-Friendly: Naturally low-carb, keto-friendly, gluten-free, and can easily be made dairy-free with simple substitutions
Minimal Cleanup: Just one baking dish means less time scrubbing and more time enjoying your meal
Budget-Conscious: Shrimp is often affordable, especially when bought frozen, and a little goes a long way
Kid-Approved: The mild, buttery, cheesy flavor appeals to picky eaters—kids love the fun size and mild taste
Versatile Serving Options: Works as an appetizer, main course, or over pasta—adapts to any meal format
Make-Ahead Friendly: Can be prepped hours in advance and popped in the oven when ready to eat
Crowd-Pleaser: I’ve never met anyone who doesn’t love this dish—it’s universally adored at every dinner party

The garlic butter sauce is absolutely addictive—you’ll want to drizzle it over everything! The shrimp stay incredibly tender and juicy, and that golden Parmesan crust adds a delightful crunch that takes this dish from good to unforgettable. Plus, your kitchen will smell absolutely amazing while it bakes, building anticipation for that first delicious bite.

Ingredient Notes

Let’s dive into what makes this garlic Parmesan baked shrimp so incredibly delicious and why each ingredient plays such an important role:

Shrimp: The star of the show! Large or jumbo shrimp (16-20 count or 21-25 count per pound) work best as they stay juicy and don’t overcook as quickly. Buy them peeled and deveined to save time—look for wild-caught when possible for superior flavor. Substitution: If you can only find smaller shrimp, reduce baking time by 2-3 minutes. Frozen shrimp work perfectly—just thaw completely and pat very dry.

Butter: Unsalted butter creates the rich, luxurious base sauce that coats every shrimp. It helps the garlic and cheese adhere while adding incredible flavor. Butter also aids in achieving that golden-brown finish. Substitution: Ghee works beautifully for a slightly nuttier flavor and is lactose-free. For dairy-free, use olive oil (though you’ll lose some richness) or vegan butter.

Garlic: Fresh garlic is absolutely essential—this isn’t the place for garlic powder. Minced garlic infuses the butter with robust, aromatic flavor that defines this dish. The more garlic, the better! Substitution: In a true emergency, use 1½ teaspoons of garlic powder, but fresh is vastly superior.

Parmesan Cheese: Use freshly grated Parmigiano-Reggiano for the best flavor and texture. Pre-grated cheese contains anti-caking agents that prevent proper melting and browning. Real Parmesan adds nutty, salty, umami-rich flavor that complements the shrimp perfectly. Substitution: Pecorino Romano for a sharper, saltier version, or Asiago for milder flavor. For dairy-free, use nutritional yeast (though texture differs).

Lemon Juice: Fresh lemon juice brightens the rich butter and cheese, adding essential acidity that balances the dish. It also helps tenderize the shrimp slightly. Never skip this! Substitution: Fresh lime juice in a pinch, though lemon is traditional and preferred.

Italian Seasoning: This herb blend (typically oregano, basil, thyme, and rosemary) adds depth and complexity without requiring multiple bottles of spices. Substitution: Use 1 teaspoon fresh herbs like basil, parsley, or thyme, or make your own blend.

Red Pepper Flakes (optional): A pinch adds subtle warmth without making the dish spicy. It enhances other flavors and adds complexity. Substitution: Cayenne pepper for more heat, or omit entirely for mild palates.

Fresh Parsley: Adds a pop of color and fresh, herbaceous flavor that contrasts beautifully with the rich butter sauce. It’s also traditional in Italian seafood dishes. Substitution: Fresh basil or chives work nicely, or use dried parsley (though fresh is prettier).

Salt and Black Pepper: Essential for seasoning and bringing out the natural sweetness of the shrimp. Always taste before serving and adjust as needed.

Equipment Needed

You’ll need very minimal equipment for this simple recipe—nothing fancy required! Here’s what to have ready:

9×13-inch Baking Dish (or similar shallow casserole): Glass or ceramic works beautifully for even heat distribution and pretty presentation
Small Saucepan or Microwave-Safe Bowl: For melting the butter and creating the garlic mixture
Sharp Knife: For mincing garlic and chopping fresh herbs
Cutting Board: Preferably one designated for produce to avoid cross-contamination
Measuring Cups and Spoons: For accurate ingredient portions
Microplane or Cheese Grater: For freshly grating Parmesan cheese (essential for best results!)
Garlic Press (optional but helpful): Makes quick work of mincing garlic evenly
Paper Towels: Crucial for drying thawed shrimp thoroughly
Small Whisk or Fork: For combining the butter mixture
Oven Mitts: For safely handling the hot baking dish
Serving Spoon or Spatula: For plating the shrimp with all that delicious butter sauce

That’s it! This is truly a simple, low-maintenance recipe that doesn’t require any specialized kitchen gadgets. If you have basic cooking equipment, you’re ready to go.

Nutrition information is approximate and calculated per serving. Actual values may vary based on specific ingredients used, shrimp size, and portion sizes.

Tips & Variations

This versatile recipe adapts beautifully to different tastes and dietary needs! Here are some fantastic ways to customize it:

Spicy Garlic Parmesan Shrimp: Double the red pepper flakes to ½ teaspoon, or add 1-2 teaspoons of hot sauce to the butter mixture. For serious heat, add diced fresh jalapeños or a teaspoon of cayenne pepper.

Lemon Herb Version: Increase lemon juice to 3 tablespoons and add 1 tablespoon of fresh lemon zest for bright, citrusy flavor. Use fresh herbs instead of Italian seasoning—try 2 tablespoons fresh basil, thyme, or dill.

Creamy Variation: Add 2-3 tablespoons of heavy cream or cream cheese to the butter mixture for an extra-luxurious sauce. This creates a more casserole-like consistency that’s divine over pasta.

Mediterranean Style: Swap Italian seasoning for za’atar or oregano, add ¼ cup of crumbled feta cheese along with the Parmesan, and include halved cherry tomatoes and sliced Kalamata olives.

Cajun-Style: Replace Italian seasoning with 1-2 teaspoons Cajun or Creole seasoning for a Southern-inspired twist with smoky, spicy notes.

Asian-Inspired: Swap butter for sesame oil (use less—about 2 tablespoons), replace Parmesan with panko breadcrumbs, add fresh grated ginger with the garlic, and finish with sliced green onions and sesame seeds.

Extra Garlicky: If you’re a garlic lover like me, increase to 6-8 cloves! You can also roast whole garlic cloves alongside the shrimp for sweet, mellow garlic flavor.

Breadcrumb Topping: Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the Parmesan during the last few minutes of baking for extra crunch.

Lower-Calorie Version: Use olive oil instead of butter and reduce Parmesan to ⅓ cup. It’s still delicious but lighter!

Dairy-Free: Use vegan butter or olive oil and replace Parmesan with nutritional yeast (use about ⅓ cup) for a cheesy flavor without dairy.

Pro Chef Tips

Want to elevate your garlic Parmesan shrimp from delicious to absolutely extraordinary? These professional techniques make all the difference:

Brine Your Shrimp: For the absolute juiciest, most flavorful shrimp, brine them for 15-30 minutes before cooking. Dissolve ¼ cup salt in 4 cups cold water, add the shrimp, refrigerate for 15-30 minutes, then rinse and pat completely dry. This simple step makes shrimp noticeably more tender and prevents them from getting watery during cooking.

Properly Dry Your Shrimp: This cannot be stressed enough! Excess moisture prevents proper browning and causes the butter sauce to become watery. After thawing frozen shrimp, pat them dry multiple times with clean paper towels until they feel tacky, not wet. This one step dramatically improves texture.

Room Temperature Matters: Take shrimp out of the refrigerator 15-20 minutes before cooking (after drying them). Room-temperature shrimp cook more evenly and are less likely to become rubbery from temperature shock.

Bloom Your Garlic: When making the butter sauce, cook the minced garlic in the melted butter for 60-90 seconds over low heat. This “blooms” the garlic, releasing aromatic compounds and mellowing the raw bite. Just don’t let it brown or it becomes bitter!

Layer Your Cheese: Adding Parmesan in two stages (before and after initial baking) ensures you get both melted cheese that flavors the shrimp and a golden, crispy top layer. This double-cheese technique is a game-changer.

Use the Broiler Wisely: The broiler creates that beautiful golden crust, but it’s powerful! Position your oven rack 6-8 inches from the broiler element, and stay right there watching. Check every 30 seconds. The difference between perfectly golden and burnt happens in seconds.

Don’t Crowd the Pan: If doubling the recipe, use two baking dishes rather than cramming everything into one. Crowded shrimp steam instead of bake, resulting in a watery sauce and less caramelization.

Save That Butter Sauce: The garlic butter left in the pan is liquid gold! Spoon it over the shrimp when serving, use it to make garlic bread, toss it with pasta, or drizzle over vegetables. Never let it go to waste.

Quality Shrimp Selection: Look for shrimp that smell like the ocean—fresh and clean, never fishy or ammonia-like. Avoid shrimp with black spots (except natural black tiger shrimp varieties) or those that look dried out. Frozen wild-caught often tastes better than “fresh” farm-raised shrimp that’s been sitting for days.

Deveining Matters: While the “vein” (actually the digestive tract) is harmless, it can be gritty and affect texture. Taking the extra moment to ensure shrimp are properly deveined shows attention to detail and improves the eating experience.

Common Mistakes to Avoid

Even this simple recipe can go wrong if you’re not careful. Here’s how to sidestep the most common pitfalls:

Mistake #1: Overcooking the Shrimp – This is the number one error that turns tender shrimp into rubbery disappointments. Shrimp cook incredibly fast—they’re done when they turn pink and opaque and curl into a loose “C” shape. If they’re tightly curled into an “O,” they’re overcooked. Set a timer and check early rather than late. Remember, they’ll continue cooking slightly from residual heat after removing from the oven.

Mistake #2: Not Drying Shrimp Properly – Wet shrimp won’t brown properly and will create a watery sauce instead of a rich, buttery coating. After thawing or rinsing, pat shrimp multiple times with paper towels until they feel almost tacky. This step is non-negotiable for best results.

Mistake #3: Using Pre-Grated Parmesan – Those convenient containers of pre-grated cheese contain cellulose (anti-caking agents) that prevents proper melting and browning. The cheese won’t achieve that gorgeous golden crust you’re after. Invest two minutes in grating fresh Parmesan from a block—the difference is dramatic.

Mistake #4: Burning the Garlic – Garlic goes from perfectly golden to burnt and bitter in seconds. When making the butter mixture, keep heat low and cook just until fragrant (about 60-90 seconds). If it starts turning brown, immediately remove from heat. Burnt garlic ruins the entire dish with bitter, acrid flavor.

Mistake #5: Ignoring the Broiler – Broilers are powerful and unforgiving. Never walk away during the broiling stage! Check every 30-60 seconds. The goal is golden-brown cheese, not blackened char. If your broiler runs hot, move the rack farther from the element or skip broiling and just bake at 400°F for a couple extra minutes.

Mistake #6: Using the Wrong Shrimp Size – Tiny shrimp (41-50 count or smaller) overcook almost instantly, becoming tough and chewy. Larger shrimp (16-20 count or 21-25 count) are more forgiving and stay juicier. If you must use smaller shrimp, reduce cooking time by half and watch like a hawk.

Storage & Meal Prep

While this dish is best enjoyed fresh from the oven, leftovers can still be delicious with proper storage and reheating:

Refrigerator Storage: Transfer cooled shrimp and any remaining butter sauce to an airtight container. Store for up to 2 days in the refrigerator. Note that shrimp are best within 24 hours as they can become tougher and fishier-smelling with extended storage. Always refrigerate within 2 hours of cooking.

Reheating Instructions:

Oven Method (Best): Preheat oven to 300°F. Place shrimp in a baking dish, cover with foil, and heat for 5-7 minutes just until warmed through. Don’t overheat or they’ll become rubbery.
Stovetop: Add a tablespoon of butter to a skillet over low heat. Add shrimp and toss gently for 2-3 minutes until just warmed. This method helps refresh the texture.
Microwave (Quick but Not Ideal): Place in a microwave-safe dish, cover, and heat in 20-second intervals at 50% power until warmed through. Microwaving tends to make shrimp chewier.

Food Safety Notes:

Never leave cooked shrimp at room temperature for more than 2 hours (1 hour if room temperature is above 90°F).
Properly stored cooked shrimp should be consumed within 2 days maximum.
If shrimp smell “off” or fishy, discard them—don’t risk it.
Reheat only once—repeatedly reheating seafood degrades quality and increases food safety risks.

Meal Prep Considerations: While this recipe CAN be meal-prepped, shrimp are best freshly cooked. If you must prep ahead, consider preparing the garlic butter mixture and storing it separately, then cooking the shrimp fresh when ready to eat. This takes only 12 minutes and ensures the best texture and flavor.

Make-Ahead & Freezer Notes

Planning ahead? Here’s what works (and what doesn’t) for making this recipe in advance:

Make-Ahead Options:

Garlic Butter Mixture: Make the garlic butter sauce up to 2 days ahead and store refrigerated in an airtight container. Bring to room temperature or gently warm before using.
Prep the Shrimp: Thaw, devein, and dry shrimp up to 24 hours ahead. Store in the refrigerator covered with damp paper towels in an airtight container.
Partial Assembly: Arrange dried, seasoned shrimp in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 4 hours. When ready to cook, add the garlic butter and cheese, then bake as directed (may need an extra 2-3 minutes since starting cold).
Cheese Grating: Grate the Parmesan up to 2 days ahead and store in an airtight container in the refrigerator.

Freezing Raw Prepared Shrimp:

You can freeze raw shrimp that’s been cleaned and prepared (but not with the butter sauce).
Arrange in a single layer on a baking sheet and freeze solid, then transfer to a freezer bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before proceeding with the recipe.
Never refreeze previously frozen shrimp.

Freezing Cooked Shrimp (Not Recommended):

While technically possible, I don’t recommend freezing the finished dish as reheated shrimp become rubbery and lose their tender texture.
If you must freeze cooked shrimp, do so without the sauce, freeze for up to 1 month, thaw in the refrigerator, and gently reheat with fresh garlic butter.

Best Practice: This recipe is so quick (22 minutes!) that making it fresh is always the best option. The minimal time investment ensures optimal texture and flavor that simply can’t be matched with frozen and reheated versions.

Serving Suggestions

This versatile garlic Parmesan shrimp pairs beautifully with countless side dishes! Here are winning combinations:

Classic Pairings:

Pasta: Toss with angel hair, linguine, or fettuccine—the garlic butter creates an instant sauce
Crusty Bread: French baguette, garlic bread, or ciabatta for soaking up that incredible butter sauce
Rice: Fluffy white rice, lemon rice, cilantro-lime rice, or cauliflower rice for low-carb
Zucchini Noodles: Spiralized zucchini for a light, veggie-packed, keto-friendly meal

Vegetable Sides:

Roasted Asparagus: Elegant and classic, perfect for special occasions
Sautéed Spinach: Garlicky spinach echoes the garlic in the shrimp beautifully
Steamed Broccoli: Simple, healthy, and gets delicious when drizzled with the shrimp butter
Caprese Salad: Fresh mozzarella, tomatoes, and basil for an Italian-inspired feast
Caesar Salad: Creamy, tangy salad balances the rich shrimp perfectly
Roasted Brussels Sprouts: Caramelized and slightly crispy—a sophisticated pairing
Green Beans Almondine: Buttery green beans complement without competing

Starch Options:

Creamy Polenta: Soft, rich polenta provides a luxurious base for the shrimp
Mashed Potatoes: Classic comfort food that soaks up the garlic butter
Risotto: Parmesan risotto creates an elegant, restaurant-quality meal
Quinoa: Healthy, protein-packed grain that works with the shrimp beautifully
Couscous: Light, fluffy, and ready in 5 minutes

Appetizer Style:

Serve as an elegant appetizer in individual ramekins or small plates
Set up a beautiful platter with lemon wedges and fresh herbs for parties
Provide cocktail picks for easy appetizer-style serving at gatherings

Beverage Pairings:

White Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc complement the butter and cheese
Sparkling Wine: Prosecco or Champagne for celebratory occasions
Light Beer: Pilsner or wheat beer won’t overpower the delicate shrimp
Iced Tea: Unsweetened or lightly sweetened for a casual, refreshing option
Sparkling Water with Lemon: Clean and palate-cleansing

Complete Meal Ideas:

Date Night: Shrimp + angel hair pasta + Caesar salad + white wine
Family Dinner: Shrimp + rice + steamed broccoli + garlic bread
Dinner Party: Shrimp + risotto + roasted asparagus + Caprese salad + Prosecco
Low-Carb Meal: Shrimp + zucchini noodles + sautéed spinach + sparkling water

FAQs Section

Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Frozen shrimp work perfectly—in fact, most “fresh” shrimp at grocery stores were previously frozen anyway. Just make sure to thaw them completely (overnight in the refrigerator is best), then pat them thoroughly dry with paper towels multiple times. Excess moisture is the enemy of proper browning and texture. Never cook frozen shrimp directly from frozen for this recipe, as they’ll release too much water and won’t brown properly.

Q: Should I leave the tails on or remove them?
A: This is completely up to personal preference! Leaving tails on makes for a prettier presentation and gives you something to hold while eating (traditional for appetizers), but removing them makes the shrimp easier to eat, especially if serving over pasta or rice. I usually remove them for weeknight family dinners and leave them on when entertaining. Either way works perfectly for this recipe.

Q: How do I know when the shrimp are done cooking?
A: Shrimp are done when they turn completely pink and opaque (no longer translucent gray) and curl into a loose “C” shape. The cooking time should be 10-12 minutes total at 400°F. Be very careful not to overcook—if shrimp curl into a tight “O” shape or feel firm and rubbery, they’ve gone too far. It’s better to slightly undercook than overcook, as they’ll continue cooking from residual heat after removing from the oven.

Q: Can I make this dish dairy-free?
A: Yes! Replace the butter with olive oil (use about 3 tablespoons instead of 4 tablespoons) or vegan butter for a dairy-free version. Instead of Parmesan cheese, use nutritional yeast (about ⅓-½ cup) for a cheesy flavor, or try dairy-free Parmesan alternatives available at many stores. The texture will be slightly different, but it’ll still be delicious!

Q: What size shrimp should I buy?
A: Look for large shrimp labeled 16-20 count (meaning 16-20 shrimp per pound) or 21-25 count. These sizes are substantial enough to stay juicy and tender during baking without overcooking. Jumbo shrimp (under 15 count) work great too but may need an extra minute or two of cooking time. Avoid tiny shrimp (31-40 count or smaller) as they overcook almost

instantly and become rubbery. The size number is usually printed on the package—the lower the number, the larger the shrimp.

Q: My shrimp released a lot of water during cooking. What did I do wrong?
A: This almost always happens because the shrimp weren’t dried thoroughly enough before cooking. Frozen shrimp especially hold a lot of moisture. After thawing, pat them dry with paper towels, wait a few minutes, then pat dry again—repeat this 2-3 times until they feel tacky rather than wet. Also, avoid using shrimp that have been treated with sodium tripolyphosphate (STPP), which causes them to absorb excess water. Look for labels that say “dry” or “chemical-free” shrimp.

Q: Can I use pre-cooked shrimp for this recipe?
A: I don’t recommend it. Pre-cooked shrimp will become rubbery and overcooked when baked. This recipe is designed for raw shrimp that cook in the oven. If you only have pre-cooked shrimp, you could make the garlic butter sauce separately, warm the shrimp very gently for just 2-3 minutes at 300°F (just to warm, not cook), then toss with the sauce and add cheese for a quick broil of 1-2 minutes. But truly, raw shrimp give the best results.

Q: Why is my Parmesan cheese not browning properly?
A: This usually happens when using pre-grated Parmesan from a container. Those products contain cellulose powder (anti-caking agent) that prevents proper melting and browning. Always use freshly grated Parmesan from a block for this recipe. Also, make sure you’re using the broiler or high heat (450°F) for the final 2-4 minutes—this is what creates that gorgeous golden crust. Position the oven rack about 6 inches from the broiler element for best results.

Conclusion

And there you have it—your complete guide to making the most amazing Garlic Parmesan Baked Shrimp that’ll have everyone at your table asking for seconds (and thirds!). This recipe proves that impressive, restaurant-quality meals don’t require hours of work or a culinary degree. With just a handful of simple ingredients, about 10 minutes of prep work, and 12 minutes in the oven, you can create something truly special that looks and tastes like it came from an upscale Italian seafood restaurant.

The beauty of this dish lies in its versatility and foolproof method. Whether you’re cooking for a romantic dinner for two, feeding a hungry family on a busy Tuesday night, or hosting a dinner party that needs to impress, these buttery, garlicky, cheese-topped shrimp deliver every single time. The golden Parmesan crust, the tender and juicy shrimp, and that incredible garlic butter sauce come together in perfect harmony to create something truly memorable.

Don’t forget—this recipe is endlessly adaptable to your preferences. Add more garlic if you’re a garlic lover, kick up the heat with extra red pepper flakes, make it dairy-free with simple swaps, or serve it a dozen different ways from pasta to salad to solo with crusty bread. Once you’ve mastered the basic technique, you’ll find yourself making it over and over again, tweaking and personalizing it to suit your mood and your menu.

Now it’s time to get into the kitchen and experience this deliciousness for yourself! I promise you’ll be amazed at how quickly it comes together and how impressive the results are. Your kitchen will smell absolutely incredible, and that first bite of tender shrimp coated in garlic butter and topped with golden, crispy Parmesan? Pure bliss.

I’d absolutely love to hear how your garlic Parmesan baked shrimp turns out! Drop a comment below and let me know what you thought—did you add any fun variations? What did you serve alongside it? And don’t forget to snap a photo and share it on Pinterest so other home cooks can discover this amazing recipe too. If you loved it, please pin it to your favorite dinner board—your future self will thank you when you’re looking for a quick, impressive meal idea!

Happy cooking, my friends, and get ready for some seriously delicious shrimp! 🦐🧄🧀✨

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Garlic Parmesan Baked Shrimp Recipe – Easy, Buttery, and Irresistible!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed