Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Pat shrimp dry and arrange in single layer on baking sheet.
- Combine garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes in small bowl. Drizzle over shrimp.
- Sprinkle grated parmesan cheese evenly over shrimp.
- Roast for 8-10 minutes until shrimp are pink and opaque, and parmesan is golden and bubbly.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- For best results, use fresh large or jumbo shrimp (26/30 or 21/25 count).
- Pat shrimp thoroughly dry before cooking to ensure proper roasting.
- Don’t overcrowd the baking sheet – leave space between shrimp for even cooking.
- Watch carefully during last few minutes to prevent overcooking.
- For extra crunch, mix panko breadcrumbs with the parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 pound shrimp
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 180mg