Ingredients
1lb.Large shrimp peeled and deveined, but with the tail still on
2 Tbsp.Olive oil
3 tsp.Minced garlic
1tsp.Italian seasoning
¼ C.Parmesan cheese grated
Salt and pepper to taste
Fresh lemon juice to taste
2 Tbsp.Chopped parsley
How To Make Garlic Parmesan Roasted Shrimp
Preheat the oven to 400 degrees.
In a bowl, combine the shrimp, olive oil, Italian seasoning, minced garlic, Parmesan cheese and salt and pepper to taste.
Toss to combine well.
Layer the shrimp on a parchment lined baking sheet.
Bake for 10 minutes, or until cooked through.
Squeeze fresh lemon juice to taste over the shrimp, and garnish with parsley before serving.
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FAQs
1. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp for the Garlic Parmesan Roasted Shrimp recipe. However, it’s important to thaw the shrimp completely before use. To do this, place the frozen shrimp in the refrigerator overnight or submerge the shrimp (in a sealed bag) in cold water for about 30 minutes to 1 hour until they are fully thawed. Once thawed, pat the shrimp dry with paper towels to remove excess moisture before proceeding with the recipe.
2. How do I know when the shrimp are cooked through? Shrimp cook quickly and are done when they turn pink and opaque throughout. The baking time suggested in this recipe is 10 minutes at 400 degrees, which should be sufficient for most large shrimp. However, oven temperatures can vary, so it’s a good idea to check the shrimp a couple of minutes before the timer goes off. Avoid overcooking, as shrimp can become tough and rubbery if left in the oven for too long.
3. Can I make this recipe without parchment paper? Yes, you can make Garlic Parmesan Roasted Shrimp without parchment paper. If you don’t have parchment paper, you can lightly grease your baking sheet with a little extra olive oil or use a silicone baking mat to prevent sticking. Both alternatives will help ensure the shrimp do not stick to the baking sheet and allow for easy cleanup. Keep in mind that the cooking time may slightly vary depending on the type of surface you use, so keep an eye on the shrimp towards the end of the baking period.