Parmesan Garlic Roasted Shrimp
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This Parmesan Garlic Roasted Shrimp makes the perfect appetizer for any occasion or celebration. It is so simple to make and the flavor combination is fabulous!
Parmesan Garlic Roasted Shrimp
I was so happy that the menu for my mom’s 60th birthday bash turned out just as I’d planned. Other than buying way too much food (a bad habit of mine), everything was delicious and went off without a hitch.
I wanted to serve a classy appetizer that would be quick to make, yet very flavorful. I also wanted it be a food that people were comfortable with. Living in a small town, not everyone’s palette or knowledge of “new” foods is expansive. I think it’s important to know your audience and serve foods they are likely to love.
With all of those criteria in mind, I decided that shrimp was the answer. Not just any shrimp though – Parmesan Garlic Roasted Shrimp.
I figured I could prep the shrimp in the morning and have them on a sheet pan in the fridge, ready to pop in the oven when all the guests arrived. This way the appetizer could be served hot, plus the smell of roasting garlic and Parmesan would get tummies excited for what was about to come.
This recipe is so simple to make and exceptionally delicious. Medium-sized shrimp get tossed in olive oil, spices, Parmesan, and fresh garlic. After a quick visit to the oven, they get splashed with a bit of fresh lemon juice, garnished with parsley, and served with cocktail sauce.
This roasted shrimp is definitely one of those easy snacks that you can serve at almost any gathering. I even like the shrimp on a salad for lunch or dinner. Oh the possibilities!
Let me show you how to make them.
How to Make Parmesan Garlic Roasted Shrimp:
Begin by preheating your oven to 350 degrees F. Coat a baking sheet with oil or nonstick spray.
Place the shrimp in a single layer on the baking. Evenly distribute the olive oil, parmesan, garlic, oregano, and basil. Season with salt and pepper to taste. Toss together with a spoon or your hands.
Garnish with parsley and serve immediately with cocktail sauce, if desired.
Yep, that’s it! If you’re a fan of shrimp and garlic, I promise you will love this Parmesan Garlic Roasted Shrimp.
Looking for more tasty appetizer recipes? Try these:
- Sun-Dried Tomato Spinach Artichoke Dip
- Italian Hoagie Dip
- Broccoli Casserole Cheese Dip
- Goat Cheese with Sun-Dried Tomatoes
- Veggie Pizza Roll-Ups
- Bacon-Wrapped Stuffed Peppadew Peppers
I sure home you give this roasted shrimp recipe a try. When you do, circle back to this post and let me know what you think. Enjoy!
Parmesan Garlic Roasted Shrimp Recipe:
Roasted Parmesan Garlic Shrimp
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan
- 4 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- Juice of 1/2 lemon
- Parsley leaves chopped for garnish
- Cocktail sauce optional
Instructions
- Begin by preheating your oven to 350 degrees F. Coat a baking sheet with oil or nonstick spray.
- Place the shrimp in a single layer on the baking. Evenly distribute the olive oil, parmesan, garlic, oregano, and basil. Season with salt and pepper to taste. Toss together with a spoon or your hands.
- Place the pan of shrimp in the oven and roast the shrimp until just pink, firm, and cooked through. This should take 7-9 minutes. When done, sprinkle with lemon juice.
Great recipe, I too live in a small community (Island off coast of Maine) that doesn’t assume we all are ignorant of culinary taste or appreciation
We will have this on our menu for Christmas and New Year Eve. Yummy!
Fine way off telling, and pleasant paragraph to get data
on the topic off my presentation subject matter, which
i am going to present in college.
Made these yummy little shrimps after Christmas for a small group of people – they totally loved them !!!!! (I didn’t use the cocktail sauce and they were still loved by all) I love your ideas and approach to feeding folks – I agree, you have to know your crowd & feed accordingly – I too over-buy food – but – always seem to use it up in some sort of recipe – thanks, for the great idea !!!!!
Yet another IBC recipe I made for my xmas guests this year. The shrimp turned out perfectly and everyone was just standing around them, eating one after another. I think I might make this for new years guests as well..it’s easy and it’s nice to have a warm app!
Made these with large shrimp and used as an entree. Delicious 😋
These looks so yummy! We love shrimp in our house. I will have to try out this recipe!
It’s not easy to find fresh shrimp in my area all the time, would you be able to do this recipe with frozen cooked shrimp?
Kasey, yep! That’s what I used.
xo Michael
Frozen cooked or uncooked shrimp?
thanks for sharing this easy recipe, it was lunch today and so delicious.
Wow! Thank you so much for this recipe! It was absolutely delicious! I have been looking for a good shrimp recipe that did not include butter and then this appeared on my pinterest feed. I cant wait to see what else you cook up!
Perfect timing! Hope you enjoy it.
xo Michael
Michael, I just love everything about you!! Getting ready to make this shrimp dish and I can’t quite figure out the code here.
“Place the shrimp in a single layer on the baking. Evenly distribute the olive oil, parmesan, garlic, oregano, and basil. Season with salt and pepper to taste. Toss together with a spoon or your hands.”
Now, I think I would oil the baking sheet, combine the seasonings in a gallon ziplock bag and shake. Then I’d add the shrimp to the bag and shake to coat then lay them out on the pan and bake. I am so excited and hungry!
Kate – yep, your method would totally work too. I’m just eliminating the use of a plastic bag and doing it all on the sheet pan. Either way should achieve the same delicious end result. Enjoy!
xo Michael
Sheer perfection on the party, the food, and your blog. I just printed the shrimp recipe and
will be trying it this weekend. I love your blog and your personality. Great job, Michael!!! Have
you thought about books in the fireplace all stacked every which way? I know it is all over the
blogs and really overused, but sometimes you just gotta do it and try it out for a day or two.
Debbie,
Thanks so much! Funny enough I actually tried that. It’s okay. I think putting books on the floor is odd, it looked kind of messy, and they got dusty. Guess I’ll have to keep trying. Thanks for the suggestion though! Some people do make it look beautiful!
xo Michael
I love the way you give recipes such an easy, yet elegant twist. This will be a HUGE hit here, thank you, Michael!! Happy belated birthday wishes to your Mom!
Michael – I so enjoy your blog. I’ve been reading it for a while now and your posts always seem to resonate with me. Please keep doing what you do and THANK YOU. I think if I knew you in person we’d be really good friends 😉
Now I just have to think of a reason to serve your lovely shrimp recipe.
Reason’s why I like Inspired by Charm:
Inspiring content.
Excellent styling and photography.
Michael is vulnerable (you know the post I’m referring to).
Michael is REAL.
Keep it up and don’t change a thing.
Seriously Victoria, just just made my WEEK!! This is awesome. Thank you!! 🙂
xo Michael
Yummy!
Sounds so simple and delicious! Can’t wait to try this at our next get together…
All I can say is YUM! I cannot wait to try this recipe!
Can these be made earlier and served chilled?
I wouldn’t.
xo Michael
These look delicious! Was that one pound of shrimp on your serving tray or a larger amount? This is my philosophy on the amount of food I prepare: for all the work that goes into throwing a party, I like to have leftovers for the next day so I won’t have to cook. I am a big fan of all your recipes, Michael. Thanks for sharing.
Good call on the leftovers. I agree! I’d rather not run out.
And you’re eyes are very smart. This is about one and a half pounds. I adjusted the recipe accordingly to accommodate the extra shrimp. 🙂
xo Michael
I always have more than enough food, I would be horrified if I ran out of something at a party!!! This recipe looks delicious and very easy. Thanks for sharing.
That’s my fear too! I’m glad I’m not the only one. Ha!
xo Michael
I really appreciate the way you write about your approach to entertaining. There is love in every thoughtful detail. And, by the way, I too suffer from over-buying food when it comes to hosting a party! Looking forward to trying this recipe! Thanks!