Should I thaw shrimp before marinating for Garlic Parmesan Baked Shrimp?

Yes, it’s best to thaw shrimp completely before marinating to allow the flavors to absorb evenly. Thaw frozen shrimp by placing them in a bowl of cold water for about 15-20 minutes, then pat them dry before adding the marinade. Marinating frozen shrimp can dilute the marinade as ice melts and result in less flavor penetration.

Can Garlic Parmesan Baked Shrimp be cooked with the shells on?

You can bake the shrimp with or without shells depending on your preference. Cooking them with shells on helps retain moisture and adds flavor, but you’ll need to peel before eating. Shelled shrimp are quicker to eat and absorb seasonings directly but may cook faster, so watch carefully to avoid overcooking.

What side dishes go well with Garlic Parmesan Baked Shrimp?

Garlic Parmesan Baked Shrimp pairs well with light sides like steamed vegetables, fresh salad, or garlic bread. For a heartier meal, serve it over pasta, rice, or creamy mashed potatoes to soak up the flavorful garlic and cheese sauce. These options balance the richness with complementary textures and flavors.

How long should I bake shrimp to avoid overcooking?

Bake shrimp at 400°F (204°C) for about 8-10 minutes until they turn pink and opaque. Overcooking can make shrimp tough and rubbery. Check early and remove from the oven as soon as they are just cooked through for the best texture and flavor.

Can I make Garlic Parmesan Baked Shrimp ahead of time?

You can prepare the shrimp and marinade in advance and refrigerate for up to 2 hours before baking. However, bake the shrimp fresh for best texture. Cooked shrimp can be stored in an airtight container in the fridge for up to 2 days and reheated gently, but reheating can slightly affect their texture.

Garlic Parmesan Baked Shrimp Recipe With Crispy Golden Flavor

Name: Garlic Parmesan Baked Shrimp
Prep time: PT-495081H2M35S
Cook time: 8 min
Total time: PT-495081H2M35S
Cuisine: American
Ingredients: 4 tablespoons extra-virgin olive oil; 4 garlic cloves, minced or pressed; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon Kosher salt; ¼ teaspoon freshly ground black pepper; Zest of 1 lemon; 2 pounds shrimp, peeled and deveined; ½ cup grated Parmesan cheese; 2 tablespoons chopped flat Italian parsley for garnish

Ingredients

Scale

4 tablespoons extra-virgin olive oil

4 garlic cloves, minced or pressed

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

Zest of 1 lemon

2 pounds shrimp, peeled and deveined

½ cup grated Parmesan cheese

2 tablespoons chopped flat Italian parsley for garnish

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Instructions

1-First, in a large bowl, combine 4 tablespoons extra-virgin olive oil, 4 garlic cloves (minced or pressed), ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, and the zest of 1 lemon.

2-Next, add 2 pounds of peeled and deveined shrimp to the bowl and toss to coat thoroughly.

3-Cover the bowl with plastic wrap and refrigerate to marinate for 1 to 3 hours.

4-Preheat the oven to 400 degrees Fahrenheit.

5-In the same bowl, toss the marinated shrimp with ½ cup grated Parmesan cheese.

6-Spread the shrimp evenly on a 13×9 inch baking dish or a large baking sheet.

7-Roast in the oven for about 8 minutes, or until the shrimp are pink, firm, and cooked through.

8-Before serving, garnish with a drizzle of extra-virgin olive oil and 2 tablespoons chopped flat Italian parsley.

Last Step:

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Notes

🍤 Use peeled and deveined shrimp for ease, and thaw frozen shrimp overnight in the refrigerator.
⏲️ Avoid marinating longer than 3 hours to keep shrimp texture intact.
🌿 This recipe pairs well with salad, sautéed vegetables, pasta, or rice for a complete meal.

Author: Brandi Oshea
Prep Time: 1 to 3 hours (for marinating)
Cook Time: 8 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 379
Sugar: 1 g
Sodium: 702 mg
Fat: 19 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 51 g
Cholesterol: 376 mg