When you need a fast and flavorful keto dinner recipe, this Garlic Parmesan Shrimp is the solution. It takes a handful of basic ingredients and comes together in only 15 minutes. Succulent shrimp are tossed with fresh garlic, olive oil, and Parmesan for a low carb meal that the whole family will love.
My kids have always loved shrimp, ever since they were little and could hardly pronounce the word. And I love cooking it because it’s fast and easy. But I tend to favor recipes stovetop recipes like Shrimp Cauliflower Fried Rice. It’s also fabulous on the grill, like in these Shrimp and Sausage Skewers.
In the past, I’ve found shrimp baked in the oven to be too rubbery. And some recipes have lacked good flavor. But this healthy baked shrimp recipe has completely changed my mind. It is spectacular – zesty and succulent, and ridiculously easy to make!
It’s one of my family’s favorite easy keto dinner recipes, and I am certain it will become one of yours too.
What readers are saying
“I had to leave a comment (finally). I make this recipe all the time. If I’m low on protein but don’t need a ton of calories, this is my go-to. My kids love it as well. It’s simple to throw together and so delicious! I’ve memorized the recipe by now. Thanks for another winner!” — Annette
Why you will love this baked shrimp recipe
- Quick and easy: Ready in 15 minutes, start to finish.
- Packed with flavor: Fresh garlic and Parmesan bring out the best in shrimp.
- Family friendly: Loved by kids and adults alike.
- Heart healthy: Low in saturated fat, but ultra-satisfying.
- Low-carb and high-protein: Each serving has 32 grams of high quality protein and only 1 gram of carbohydrate.
- Elegant but effortless: Simple enough for a weeknight, but elegant enough for a fancy dinner party.
Ingredient Notes
- Shrimp: You can use fresh or frozen shrimp for this recipe. See the Tips section if using frozen shrimp.
- Olive oil: You can also use avocado oil or melted butter.
- Garlic: Fresh garlic adds the best flavor, although you can sub some granulated garlic if that’s all you have. Try 1/2 to 3/4 teaspoon.
- Paprika: Paprika adds a lovely golden color to the dish, without adding much in the way of flavor.
- Red pepper flakes: A dash of red pepper flakes gives the baked shrimp a little kick, but isn’t overly spicy.
- Parmesan: I like the finely grated Parmesan available at the cheese counter, as it sticks to the shrimp better.
- Salt and pepper: Go easy with the salt before cooking. You can always add more after the shrimp are baked.
- Lemon: A lemon wedge on the side of each plate allows everyone to squeeze as much or as little as they like.
Overview: How to make this recipe
- Drizzle: Spread the shrimp out in a large baking dish and drizzle with the olive oil.
- Add seasonings: Sprinkle the garlic and other seasonings over, and toss to coat well.
- Add the cheese: Evenly sprinkle the Parmesan overtop. Bake until cooked through.
- Broil: Lightly broil the shrimp to brown them up a bit before serving.
Tips for Success
Shrimp are graded by size and sold by the pound. I use large shrimp in this recipe, because they cook through quickly but still stay juicy and succulent. There are usually 26 to 30 large shrimp per pound.
If using frozen shrimp, make sure you thaw and drain them properly. Any amount of liquid will change the texture and flavor of the baked shrimp. It makes them rubbery and taste stewed, rather than baked.
The more powdery, fine Parmesan is ideal for this recipe, because it coats the shrimp better. But again, quality matters. Get the good stuff, that doesn’t have any additives or starches.
Frequently Asked Questions
Shrimp are a great source of protein for the keto diet. Per 100g (3.5 ounces), shrimp have 0g of carbs and 20g of protein. This recipe for baked shrimp has only 1.1g of carbs per serving.
This baked shrimp recipe cooks at 425ºF and takes 7 minutes. The temperature ensures quick cooking for juicy, succulent shrimp. They also develop a lovely golden crust with the Parmesan cheese.
Baked shrimp is cooked through when it goes from gray to bright pink. Don’t let it bake much longer than that, as it can get over-cooked and tough. The moment each one is pink, they are done.
What to Serve with Baked Shrimp
Try these delicious options for turning Garlic Parmesan Baked Shrimp into a full meal!
Easy Baked Shrimp Recipe
Ingredients
- 1 1/2 lb (680.39 g) large shrimp, peeled and deveined
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) red pepper flakes
- Salt and pepper
- 1/3 cup (33.33 g) finely grated Parmesan
- Lemon wedges
Instructions
- Preheat the oven to 425ºF. Spread the shrimp out in a large (9×13-inch or larger) glass or ceramic baking dish.
- Drizzle with the olive oil. Then sprinkle with the garlic, paprika, and pepper flakes, and season lightly with salt and pepper. Toss in the pan to coat the shrimp with the seasonings, then spread back out evenly.
- Sprinkle the Parmesan evenly overtop. Bake 7 minutes, until the shrimp is bright pink.
- Turn on the broiler and broil 1 minute or so until golden. Serve hot over cauliflower rice or keto noodles, with lemon wedges.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made this tonight and it was a big hit. My husband, who is very finicky when it comes to shrimp, ate two helpings.
I made this today for lunch and served it over Hearts of Palm Linguine pasta. It was so good!
This was scrumptious! We ate it with broccoli and sweet potatoes. Next time I will get better Parmesan. Thanks for a delicious recipe. We will be having this again. It was a nice change from chicken and beef.
Glad you enjoyed it!
Hi Carolyn, just wanted to let you know I just made this Easy Baked Shrimp recipe and it was delicious! Served it on Cauliflower Rice as suggested with no adjustments. It did not disappoint and will be added to our dinner rotation. Thank you so much for another great recipe. We appreciate your creativity. Sending big hugs to you and your family.
Fantastic!
Made this for dinner last night, shared with my neighbor. Quick and easy once the shrimp are cleaned. I’ll be cooking this often. Thank you for the recipe.
This is a family favorite! It is a “go to” recipe for a quick meal.
I’m curious about why suggest using a glass dish? All the glass dishes I’ve ever seen say DO NOT USE IN BROILER, and it’s not hard to find pictures online of shattered glass cookware people put under the broiler. I’m somewhat surprised to learn that ceramic dishes may be OK under the broiler, but I would definitely check the cookware’s instructions first.
Fantastic! Even my picky husband says so. This is definitely a keeper!
I had to leave a comment (finally). I make this recipe all the time. If I’m low on protein but don’t need a ton of calories, this is my go-to. My kids love it as well. It’s simple to throw together and so delicious! I’ve memorized the recipe by now. Thanks for another winner!
This was our dinner tonight. I use a lot of your recipes. You are my go-to. This is one of my favorite quick and easy and delicious shrimp recipes. Thanks, Carolyn…
JANET
It’s difficult to find a shrimp recipe I don’t like, and this was no exception. Though I did all the prep as suggested, I ended up cooking the shrimp on top of the stove (to avoid heating up the oven). I stood over it and watched carefully, removing each shrimp as it indicated it was done. In the end I didn’t even put the parm on it and it was STILL delicious. Next time I’ll complete the recipe as stated but my point is: if your spices and flavoring are good, you can cook it several ways, as long as you don’t overcook it!
When I was first married, over 30 years ago, I was so enamored of shrimp that I thought “Oh, I’m going to make a delicious stew with shrimp as the main ingredient, and I threw an entire pound of shrimp into the slow cooker and left it for hours! My first taste showed me how awful shrimp can be if not cooked correctly! The next step for that shrimp was directly into the trash….what a waste of good food!
Anyway, thanks for this nice recipe. It does not disappoint!