Effortless Garlic Parmesan Shrimp

Switch up your dinner plans with this mouthwatering Garlic Parmesan Baked Shrimp. You get tender shrimp tossed with punchy garlic and buttery parmesan in just 15 minutes. It comes out of the oven juicy and cheesy, and you barely have to do a thing. Impress on a weeknight or when friends come over. I first tried this during a crazy week, and it's been my trick for wowing guests without breaking a sweat. You won't believe how simple it is, yet it always looks and tastes like you went all out.

Satisfying Ingredients Guide

Shrimp: Go for big, fresh shrimp (16-20 per pound) for the best bite Fresh Parsley: Chopped parsley gives it life and a flash of green Parmesan Cheese: Shred some real parmesan for melt and taste Garlic: Use fresh cloves—way better than jarred Lemon Zest: Bright citrus rind wakes up all the flavors Olive Oil: Splash on good extra virgin for richness

Foolproof Prep Guide

Add The Finishing Touch Sprinkle on herbs and lemon right before you dig in. Keep A Close Eye Don't walk away—bake just till they're plump and pink. Spread Them Out Line shrimp up so each one cooks the same. Mix The Topping Stir together garlic, cheese, and greens for a punchy coating. Prep The Shrimp Dry the shrimp and toss them thoroughly with oil and spices.

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My family lived by the beach, so I've always known shrimp need perfect timing. My mom swore by this—'When they're just pink, get them out!' That tip has never let me down.

Delicious Pairings

Pile these over angel hair tossed with herbs and oil, spoon them over rich risotto, or lay them next to roasted asparagus. For something lighter, serve on top of crunchy greens with a splash of lemon dressing.

Fun Twists

Swap in thyme or basil instead of parsley, spice it up with chili flakes, or toss in olives and sun-dried tomatoes for a Mediterranean vibe.

Simple Storage

Seal leftovers in the fridge for up to two days. Warm in the oven gently to keep them juicy, or eat them cold atop salad for something fresh. After years of making this, I've realized that keeping things simple is the real secret. The shrimp's sweet flavor really sings when you don't pile on too much. You won't miss fussy steps.

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Recipe Questions & Answers

→ Is frozen shrimp okay?

For sure! Let them thaw and dry them well before you start. Frozen is super handy if you can't grab fresh.

→ What's the sign shrimp is cooked?

They're ready when you see they turn pink all over and lose that see-through look. They curl a bit like a letter C, and if they're tight like an O, they've gone too far.

→ Can I prep in advance?

You can totally peel and season your shrimp earlier, but toss them in the oven last minute since they cook super fast.

→ Good side dishes?

Toss on fresh greens, over rice, or pasta. Roasted veggies and crunchy bread are awesome too.

→ Do I need fresh garlic?

Fresh tastes the best, but pre-chopped will get the job done if that's what you've got—two teaspoons of the jarred kind works.