Rule #52: Give the people what they want: Garlic Parmesan Roasted Shrimp.
Shrimp is a major food group in our house, and this Garlic Parmesan Roasted Shrimp is King of that group. Both Jon Boy and Corey would eat it daily if they could. For two weeks now, no kidding here, Corey has been asking for SHHHRIMP for dinner. He even adds the extra “shhhhh” for emphasis to really drive it home that he means business. Who am I to deny the three year old his craving? Seeing as how this is hands-down one of the easiest dinners to make, I gladly fulfilled his shrimpy wishes.
This has long been one of my most popular recipes on my site! It’s such an easy dinner recipe that’s healthy and delicious. It’s a frequent flyer on our Meal Plan for dinner. I hope your family enjoys it as much as we do! It would also make for a wonderful make ahead lunch that’s full on flavor and light on calories.
First, you make the marinade. It’s just some extra-virgin olive oil, garlic, dried oregano leaves, dried basil, Kosher salt, black pepper, and lemon zest. This simple, light marinade yields a TON of flavor!
Then, give it all a good ole stir then toss in your shrimp. We like to use the raw, frozen kind that are easy to peel and already deveined. Work smarter not harder, right? You can also get already peeled and deveined shrimp if you’d prefer.
Next, toss the shrimp in the marinade until they’re all good and coated.
Cover ’em up and throw ’em in the fridge to marinate for 1-3 hours. I wouldn’t marinate them any longer than 3 hours because the acid in the lemon zest will actually start to ‘cook’ the shrimp and the texture will be off.
Then, once they’re good and marinated, toss on some* shredded Parmesan.
Then, roast at 400 for about 8 minutes, or until they’re pink and cooked through.
Finally, garnish with some chopped parsley, and you’re on your way to makin’ your shrimpy people happy.
This two pound pan of Garlic Parmesan Roasted Shrimp will make about 4 hearty boys-who-love-their-shrimp servings.
I love an easy, healthy dinner recipe that’s ready in no time! The beauty of this recipe also is that you can be flexible with the timing, making those busy weeknights just a little less chaotic. We like to serve our shrimp with the following side dishes:
Side Dish Recommendations:
Cauliflower Mash | Cheesy Polenta | Twice Baked Potatoes | Roasted, Shaved Brussels Sprouts
Garlic Parmesan Roasted Shrimp
- 4 tbs. extra-virgin olive oil
- 4 garlic cloves minced or pressed
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- Zest of 1 lemon
- 2 pounds shrimp peeled and deveined*
- ½ cup grated Parmesan
- 2 tbs. chopped flat Italian parsley for garnish
- Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add in shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1-3 hours.
- Preheat oven to 400.
- Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400 for about 8 minutes, or until shrimp are pink, firm, and cooked through.
- Garnish with another drizzle of olive oil and parsley.
- *We buy the frozen kind and thaw them overnight in the fridge.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
16 thoughts on “Garlic Parmesan Roasted Shrimp”
PLEASE!!! Measurements should be in metric as well. Your recipes go out all over the world.
That’s a great point! Thanks so much for the feedback.
I can’t wait to try this for Easter , thank you it look delicious.
I hope you love it!
Do you thaw the shrimp before you marinade? Or add the marinade to them frozen?
I thaw them usually before doing the marinade.
do you serve this over pasta, or rice?
You definitely could! We usually serve it alongside a salad and veggies. Pasta or rice would be great for catching the yummy sauce though!
Have cooked this twice. Absolutely great. We love it and so easy to make. Thank you
That is so wonderful to hear! Thank you!
This looks fantastic! Cannot wait to try! bookmarked!
Did you roast the shrimp with the shells on?
I’ve done it both ways, and they’re both delicious. Just depends on if you want to peel them afterwards or not!
Love this recipe! Have forgotten to marinade ahead of time, but it was still awesome. I serve it on a bed of sautéed spinach, cherry tomatoes mixed with orzo. Perfect with the shrimp on top.
Oh wow! The spinach, tomatoes, and orzo sounds amazing!
I tried this recipe and I love the flavor!