Shrimp, garlic, olive oil, Italian herbs, and Parmesan roast together in this simple, crave-worthy seafood recipe done in 20 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me paint the picture: it was Thursday. One of those Thursdays. You know, the kind where you hit 5pm and realize you’ve been surviving on caffeine and toddler leftovers? I had zero energy, less-than-zero creativity, and a growing suspicion that dinner was going to be a bag of chips and an existential crisis.
Enter: shrimp. Specifically, a half-forgotten bag of frozen shrimp buried under freezer-burned peas. I remembered this quick recipe I’d scribbled on a Post-it during a cooking class I took years ago—one of those hands-on ones with too much wine and too many people trying to chop garlic at once. There was a shrimp dish that stole the show that night. I recreated it once at home, wrote it down, and then completely forgot about it… until Thursday happened.
So I defrosted the shrimp in a colander (because who has time for the “gentle thaw in the fridge overnight” thing?), grabbed garlic, olive oil, some herbs, and the heel of a Parmesan wedge. Tossed it all together, roasted it on a whim—and suddenly, my kitchen smelled like something really good was happening.
And the taste? Crispy. Garlicky. Salty. Bright from lemon. I stood at the stove eating them with my fingers, almost annoyed that it came together so fast, because now I had to figure out what to do with the rest of my evening.
Why You’ll Love This Roasted Shrimp with Parmesan Garlic Twist Recipe?
Let’s keep it real: shrimp is already a weeknight hero. But this? This is like if shrimp took a bath in garlic butter and got dressed up in a Parmesan crust. It’s low-effort, high-reward. Ten ingredients (give or take), one pan, no deep frying. Just flavor and a little magic.
And the kicker? The crispy bits of cheese that melt and caramelize on the tray. I would fight someone for those. (Okay, politely fight.)
You don’t need a side dish spreadsheet. You don’t need fancy tools. You don’t even need to know what you’re doing. It just works.
Ingredient Notes:
Because we’re not grocery shopping for Michelin stars here—just trying to get dinner on the table before someone gets hangry.
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1 lb large shrimp – Peeled, deveined, tails on or off (I leave ’em on when I’m trying to be cute). Frozen is fine—just thaw and pat dry.
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2 tbsp olive oil – For flavor, crispiness, and pretending we’re cooking in Tuscany.
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3 tsp minced garlic – Fresh is amazing. Jarred works. Powder in a pinch.
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1 tsp Italian seasoning – Or just throw in oregano, basil, and thyme until it smells right.
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¼ cup Parmesan cheese – Freshly grated makes a world of difference. But use what you’ve got. Even the shaky green canister stuff has saved my butt before.
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Salt and pepper – Don’t overthink it.
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Fresh lemon juice – Just a squeeze at the end. Adds brightness that ties the whole thing together.
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Chopped parsley – Optional, but makes it feel restaurant-level.
How To Make Roasted Shrimp with Parmesan Garlic Twist?
Step 1: Preheat your oven to 400°F.
Don’t skip this. Hot oven = crispy cheese edges = joy.
Step 2: Toss your shrimp in a big bowl.
Add the olive oil, garlic, herbs, Parmesan, salt, and pepper. Stir it all up until the shrimp look like they’ve been coated in flavor confetti.
Step 3: Spread them on a baking sheet.
Use parchment paper if you want an easy cleanup. Lay the shrimp out in a single layer—don’t crowd the pan or they’ll steam instead of roast.
Step 4: Bake for about 10 minutes.
You’re looking for pink shrimp and golden edges. If you walk away and forget about them? I’ve done that. Just don’t let them go rubbery.
Step 5: Hit them with lemon juice and parsley.
Trust me. The lemon at the end is like that one sentence in a book that makes the whole chapter hit harder.
Want To Save This Recipe?
Step 6: Eat them however you want.
With a fork, with your fingers, standing at the counter in pajama pants. No judgment.
Storage Options:
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Fridge: Keeps for 2 days in a sealed container. Reheat gently in a pan. Microwaving works, but you’ll lose the crisp.
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Freezer: Eh. It’s not terrible, but they get a little sad and chewy. Try to enjoy them fresh or the next day.
Bonus tip: Toss the leftovers with pasta and olive oil for a day-two dish that feels like you planned it.
Variations and Substitutions:
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Want it spicy? Red pepper flakes. A lot of them.
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No Parmesan? Pecorino. Or even nutritional yeast if you’re dairy-free.
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Herb swap? Fresh rosemary or thyme is divine if you’ve got it.
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Lemon hater? (You exist?) Skip it. Add a splash of white wine to the shrimp mix before roasting for a different kind of zing.
What to Serve with Roasted Shrimp with Parmesan Garlic Twist?
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Garlicky pasta – Simple, buttery, dreamy.
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Crusty bread – So you don’t waste a single crispy cheese bit.
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Zucchini noodles – If you’re feeling extra virtuous.
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Sparkling water with lime – Or Sauvignon Blanc. Depends on the day.
Frequently Asked Questions:
Can I make it ahead of time?
Not really. The crisp factor is best right out of the oven. You can prep everything in advance, though. Just roast when ready.
Frozen shrimp okay?
Absolutely. Thaw ‘em under cold water, pat dry, and you’re good to go.
Tail on or off?
Up to you. Tails-on look nice and feel fancy. Tails-off are easier to eat with a fork or stir into pasta.
This Roasted Shrimp with Parmesan Garlic Twist isn’t complicated. It’s not trendy or viral or stacked on a skewer for Instagram. But it is good. Like, really good.
It’s the kind of recipe you make once and then never need to look up again. The kind you cook when you want to feed yourself or someone you love without overthinking it.
So try it. Trust yourself. Don’t worry if your shrimp aren’t evenly spaced or your Parmesan comes from a bag. This is about flavor, not perfection.
And if you end up eating it right off the tray at the stove with a glass of wine in one hand? Same. Tell me how it turned out—I’m always here for a good shrimp story.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Shrimp with Parmesan Garlic Twist
Ingredients
- 1 pound Large shrimp peeled and deveined, but with the tail still on
- 2 tablespoons Olive oil
- 3 teaspoons Minced garlic
- 1 teaspoon Italian seasoning
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh lemon juice to taste
- 2 tablespoons Chopped parsley
Instructions
- Heat Up: Turn your oven on to 400 degrees to get it nice and warm.
- Mix Magic: Grab a big bowl and toss in your shrimp, drizzle them with olive oil, and add the garlic, Italian seasoning, and Parmesan cheese. Sprinkle in some salt and pepper.
- Lay Them Out: Spread the shrimp out on a baking sheet that's been lined with parchment paper so they're not touching too much.
- Roast Time: Slide the tray into the oven and let those shrimp roast for about 10 minutes. You're looking for them to be cooked just right.
- Final Touches: Once they're done, give them a good squeeze of fresh lemon juice and a sprinkle of parsley.
- And there you have it, a simple path to delicious Roasted Shrimp with a Parmesan Garlic Twist.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
