Roasted Parmesan Garlic 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 – Roasted Parmesan Garlic Shrimp.

Roasted Parmesan Garlic Shrimp | Inspired by Charm

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.

Roasted Parmesan Garlic Shrimp | Inspired by Charm

Roasted Parmesan Garlic Shrimp | Inspired by Charm

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.

Roasted Parmesan Garlic Shrimp | Inspired by Charm

This 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!

Roasted Parmesan Garlic Shrimp | Inspired by Charm

Let me show you how to make them.

Roasted Parmesan Garlic Shrimp

Here's what you will need:

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)

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.


Garnish with parsley and serve immediately with cocktail sauce, if desired.

Roasted Parmesan Garlic Shrimp | Inspired by Charm

Yep, that’s it! If you’re a fan of shrimp and garlic, I promise you will love these little guys. Give them a try and let me know what you think.

Inspired By Charm

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Posted By at 2:03 PM
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  • Sara Fieldson at

    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!

  • Melissa Leach at

    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.

    • Michael Wurm, Jr. at

      That’s my fear too! I’m glad I’m not the only one. Ha!

      xo Michael

  • SueK at

    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.

    • Michael Wurm, Jr. at

      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

  • Lisa at

    All I can say is YUM! I cannot wait to try this recipe!

    • Barb at

      Can these be made earlier and served chilled?

      • Michael Wurm, Jr. at

        I wouldn’t.

        xo Michael

  • Sherri at

    Sounds so simple and delicious! Can’t wait to try this at our next get together…

  • Victoria at

    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.

    • Michael Wurm, Jr. at

      Seriously Victoria, just just made my WEEK!! This is awesome. Thank you!! 🙂

      xo Michael

  • Teri Lindquist at

    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!

  • Debbie Lorson at

    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.

    • Michael Wurm, Jr. at


      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

  • Kate at

    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!

    • Michael Wurm, Jr. at

      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

  • Maria at

    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!

    • Michael Wurm, Jr. at

      Perfect timing! Hope you enjoy it.

      xo Michael

  • Ursula at

    thanks for sharing this easy recipe, it was lunch today and so delicious.

  • Kasey at

    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?

    • Michael Wurm, Jr. at

      Kasey, yep! That’s what I used.

      xo Michael

      • Carolyn at

        Frozen cooked or uncooked shrimp?

  • Travel Blogger at

    These looks so yummy! We love shrimp in our house. I will have to try out this recipe!

  • Glenna at

    Made these with large shrimp and used as an entree. Delicious 😋


    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’s easy and it’s nice to have a warm app!

  • Rose Creehan at

    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 !!!!!

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