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Garlic Parmesan Shrimp Bake - Easy, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup finely grated Parmesan cheese (plus extra for garnish)
  • 1/4 cup panko breadcrumbs (optional for a light crust)
  • 1 teaspoon Italian seasoning or dried parsley/oregano mix
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • Zest of 1 lemon and 2 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment for easier cleanup.
  2. Pat the shrimp dry: Use paper towels to remove excess moisture. Dry shrimp brown better and won’t steam, which helps them stay juicy.
  3. Make the garlic-butter mix: In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, Italian seasoning, paprika, and red pepper flakes. Season with a good pinch of salt and pepper.
  4. Toss with Parmesan: In a larger bowl, add the shrimp. Pour over the garlic-butter mixture and toss. Sprinkle in the Parmesan and panko (if using). Toss again until everything is evenly coated.
  5. Arrange in the dish: Spread the shrimp in a single layer in the baking dish. Overcrowding leads to uneven cooking, so keep them snug but not piled.
  6. Bake: Place on the center rack and bake for 8–10 minutes, depending on shrimp size. They’re done when opaque and just firm to the touch. Do not overbake.
  7. Broil for a minute (optional): For a lightly crisp top, switch to broil for 1–2 minutes. Watch closely to avoid burning the garlic or cheese.
  8. Finish and serve: Sprinkle with fresh parsley and extra Parmesan. Serve hot with lemon wedges for squeezing over the top.