Home | Recipes | Garlic Parmesan Roasted Shrimp

Garlic Parmesan Roasted Shrimp

Rule #52: Give the people what they want.

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.


First, you make the marinade. It’s just some EVOO (extra-virgin olive oil) + garlic + dried oregano leaves + dried basil + Kosher salt + black pepper + lemon zest.

Garlic Parmesan Roasted Shrimp

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?

Garlic Parmesan Roasted Shrimp

Toss the shrimp in the marinade until they’re all good and coated.

Garlic Parmesan Roasted Shrimp

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.

Garlic Parmesan Roasted Shrimp

Once they’re good and marinated, toss on some* shredded Parmesan.

Garlic Parmesan Roasted Shrimp
*or a lot

Roast at 400 for about 8 minutes, or until they’re pink and cooked through.

Garnish with some chopped parsley, and you’re on your way to makin’ your shrimpy people happy.

This two pound pan of shrimp will make about 4 hearty boys-who-love-their-shrimp servings.

We love to serve our Garlic Parmesan Roasted Shrimp with one of these yummy sides: Cauliflower Mash | Cheesy Polenta | Twice Baked Potatoes | Roasted, Shaved Brussels Sprouts

Garlic Parmesan Roasted Shrimp

4 tbs. EVOO
4 garlic cloves, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Zest of 1 lemon
2 pounds large shrimp, deveined*
1/2 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 EVOO and parsley.

*We buy the frozen kind and thaw them overnight in the fridge.

Like it? Share it!


  1. George Anousakis
    April 2, 2019 / 3:39 am

    PLEASE!!! Measurements should be in metric as well. Your recipes go out all over the world.

    • Pineapple House Rules
      April 2, 2019 / 12:55 pm

      That’s a great point! Thanks so much for the feedback.

  2. Judy Russell-White
    April 13, 2019 / 9:43 pm

    I can’t wait to try this for Easter , thank you it look delicious.

    • Pineapple House Rules
      April 14, 2019 / 9:19 am

      I hope you love it!

  3. Rebecca
    January 1, 2020 / 10:13 pm

    Do you thaw the shrimp before you marinade? Or add the marinade to them frozen?

    • Pineapple House Rules
      January 2, 2020 / 7:46 am

      I thaw them usually before doing the marinade.

  4. Pamela J Simmonds
    January 17, 2020 / 6:10 am

    do you serve this over pasta, or rice?

    • Pineapple House Rules
      January 17, 2020 / 7:50 am

      You definitely could! We usually serve it alongside a salad and veggies. Pasta or rice would be great for catching the yummy sauce though!

  5. cheryl
    February 11, 2020 / 5:26 pm

    Have cooked this twice. Absolutely great. We love it and so easy to make. Thank you

    • Pineapple House Rules
      February 11, 2020 / 7:41 pm

      That is so wonderful to hear! Thank you!

  6. May 8, 2020 / 6:25 pm

    This looks fantastic! Cannot wait to try! bookmarked!

  7. Pat
    January 19, 2021 / 11:20 am

    Did you roast the shrimp with the shells on?

    • Pineapple House Rules
      January 19, 2021 / 12:33 pm

      I’ve done it both ways, and they’re both delicious. Just depends on if you want to peel them afterwards or not!

  8. Gina Strand
    March 5, 2021 / 5:18 pm

    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.

    • Pineapple House Rules
      March 6, 2021 / 6:58 am

      Oh wow! The spinach, tomatoes, and orzo sounds amazing!

  9. Pamela
    May 30, 2021 / 4:24 pm

    I tried this recipe and I love the flavor!

Leave a Reply

Your email address will not be published. Required fields are marked *