This succulent Baked Shrimp has become a new family favorite! With plenty of garlic and Parmesan, it might just be the easiest keto dinner recipe ever. Ready in 15 minutes or less. How can you beat that?
Please just stop whatever you are doing and go purchase the ingredients for this Baked Shrimp Recipe. It is phenomenal, and it’s proof that family dinners that please everyone don’t have to take tons of time or effort.
My family loves shrimp (or “strimp”, as my kids said when they were little). And I love cooking it, because it’s fast and easy. But I usually favor recipes on the stovetop, such as Buffalo Shrimp. It’s also fabulous on the grill, like 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 Garlic Parmesan Baked Shrimp has changed my mind completely. It is spectacular!
Why you will love this recipe
Succulent tender shrimp, cooked to perfection in a garlicky sauce, all topped off with grated Parmesan cheese. I mean, what’s not to love?
I went through several iterations of this recipe, and each of them was very good. But the final version was so delicious that even the kids raved about it. And I haven’t been able to stop thinking about it since.
And easy keto dinners don’t get any easier than this! As long as you purchase peeled, deveined shrimp, there is virtually no prep work. And it takes only 8 minutes to cook.
I can get this Easy Baked Shrimp on the table in less than 15 minutes. And that’s a huge win for busy weekdays.
Ingredients you need
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- Shrimp: You can use fresh or frozen shrimp for this recipe. If using frozen, be sure to thaw it and drain it properly. Any additional liquid affects the flavor and texture of the baked shrimp.
- Olive oil: You can also use avocado oil or melted butter. Keep in mind that not all olive oil on the shelves is truly 100% olive oil! I trust California Olive Ranch for good quality.
- Garlic: Fresh garlic adds the best flavor, although you can sub some granulated garlic if that’s all you have. Try ½ to ¾ 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. However, you can skip this if you like.
- Parmesan: I like the fine, powdery grated Parmesan for this. But let me be clear that it’s not the junky kind from a green canister. I really like the Organic Valley brand.
- Salt and pepper: Go lightly with the salt before cooking. Parmesan has plenty of saltiness and you can always add more if you like, 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.
Step by step directions
1. Spread the shrimp out as evenly as possible in a large baking dish. Drizzle with olive oil.
2. Sprinkle with the seasonings and toss in the pan to make sure the shrimp are well coated. Then spread the shrimp back out as evenly as possible.
3. Sprinkle the Parmesan evenly over top. Bake 7 minutes at 425ºF, until bright pink.
4. Turn on the broiler for a minute or two, until golden brown. Serve with lemon wedges.
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.
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.
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.
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.
What to do with leftover baked shrimp
Most shrimp recipes are best eaten fresh, as it doesn’t always heat up well. Re-heating shrimp in the microwave can make it very tough and stringy.
But I found that this baked shrimp recipe was absolutely delicious the next day! I removed the tails and put the shrimp over some salad. I didn’t reheat them at all.
Store any leftovers in a covered container in the fridge for up to 3 days. If you do want to re-heat them, let them come to room temperature first. Then place in a warm (250ºF) oven for 10 minutes or so.
More delicious recipes with Parmesan
- Parmesan Crusted Pork Chops
- Roasted Tomato Soup
- Cauliflower Risotto
- Crispy Garlic Parmesan Wings
- Keto Meatball Casserole
Baked Shrimp Recipe
- 1 ½ lb large shrimp peeled and deveined
- 3 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- Salt and pepper
- ⅓ cup finely grated Parmesan
- Lemon wedges
- 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.