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.
Preheat the oven to 425ºF. Spread the shrimp out in a large (9x13-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
Bake the shrimp in a glass or ceramic baking dish for more gentle heat distribution. Storage Information: Store any leftovers in a covered container in the fridge for up to 3 days. Let come to room temperature before reheating gently in the oven.