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Garlic Parmesan Roasted Shrimp Recipe
Ash Tyrrell

Garlic Parmesan Roasted Shrimp Recipe

I make this Garlic Parmesan Roasted Shrimp so often that my family can practically smell it before the oven timer even goes off. It started as a quick fix for a chaotic weeknight, and now it's the dish everyone requests by name. I love that I can toss everything together in minutes, let it sit while I handle the rest of dinner, then pop it in the oven for a few minutes of roasting magic.
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Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons extra-virgin olive oil – this forms the base of the marinade and helps the seasonings stick to every shrimp
  • 4 garlic cloves minced or pressed – fresh garlic makes a huge difference here; the jarred stuff just doesn't pack the same punch
  • ½ teaspoon dried oregano – adds a warm herby backbone to the marinade
  • ½ teaspoon dried basil – pairs with the oregano for a classic Italian-inspired flavor
  • ½ teaspoon kosher salt – kosher salt dissolves evenly and won't oversalt the way fine table salt can
  • ¼ teaspoon freshly ground black pepper – freshly cracked gives a sharper more fragrant bite than pre-ground
  • Zest of 1 lemon – brightens the whole dish; just don't marinate too long or the acid will start to break down the shrimp
  • 2 pounds shrimp peeled and deveined – large or jumbo shrimp roast best and won't overcook as quickly as smaller ones
  • ½ cup Parmesan freshly grated – pre-shredded Parmesan has anti-caking additives that keep it from melting smoothly, so grate your own if you can
  • 2 tablespoons chopped flat-leaf Italian parsley – for garnish and a fresh herbal finish

Method
 

  1. Grab a large glass or plastic bowl and combine the olive oil, minced garlic, dried oregano, dried basil, kosher salt, black pepper, and lemon zest. Give it all a good stir until everything is evenly blended. This marinade is light on ingredients but big on flavor, so don't skip any of the seasonings.
  2. Add the peeled and deveined shrimp directly into the bowl with the marinade. Toss everything together until each piece of shrimp is fully coated. Take your time here since even coating means even flavor once it hits the oven.
  3. Cover the bowl with plastic wrap and place it in the refrigerator for 1 to 3 hours. I never go past the 3-hour mark because the acid from the lemon zest will start to "cook" the shrimp on its own, which throws off the texture. A shorter marinate is perfectly fine if you're short on time.
  4. While the shrimp marinates, preheat your oven to 400°F. Getting the oven fully heated before the shrimp goes in ensures they roast quickly and evenly instead of slowly warming up alongside a cold oven.
  5. Once the shrimp is done marinating, sprinkle the freshly grated Parmesan into the bowl and toss again until it clings to the shrimp. I like to be generous here since the cheese forms a light, savory crust once it roasts.
  6. Pour the shrimp into a 9x13 baking dish or spread it across a large baking sheet in a single layer. Roast at 400°F for about 8 to 10 minutes, or until the shrimp turn pink, firm up, and are cooked all the way through.
  7. Pull the shrimp from the oven and finish with a light drizzle of olive oil and a sprinkle of chopped parsley. Serve immediately while everything is warm and the Parmesan is at its best.

Notes

  • I always thaw frozen shrimp overnight in the fridge instead of rushing it under water, since it keeps the texture from getting rubbery.
  • I like to pat the shrimp dry with a paper towel before marinating so the marinade actually sticks instead of sliding off.
  • I never overcrowd the baking dish, because shrimp packed too tightly will steam instead of roast and won't get that light golden edge.
  • I keep a close eye on the oven around the 7-minute mark, since shrimp go from perfectly cooked to rubbery in just a minute or two.
  • I save a little extra Parmesan to sprinkle on top right after roasting for an extra cheesy finish.