Easy Baked Shrimp

This easy baked shrimp recipe is made with garlic, butter, and Parmesan. A quick, flavorful shrimp dinner perfect for busy weeknights.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 305kcal

1 ½ pound raw shrimp large, peeled and deveined
¼ cup butter melted; or olive oil
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon red pepper flakes
¼ cup Parmesan cheese grated

Preheat the oven to 400°F.
Arrange the shrimp in a single layer on a large, rimmed, broiler-safe baking sheet. Pour the melted butter or olive oil on the shrimp and toss to coat.
¼ cup butter
Sprinkle the shrimp with kosher salt, black pepper, garlic powder, red pepper flakes, and grated Parmesan.
1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon red pepper flakes, ¼ cup Parmesan cheese
Bake until the shrimp are pink and opaque, about 8 minutes. If you want the parmesan to brown, finish by broiling for about 1 minute (use foil rather than parchment if you're going to broil).
Transfer the shrimp to a serving platter and spoon the pan juices on top. Serve immediately.

Seasonings, especially salt, are just guidelines. Adjust to taste
Need to defrost your shrimp? Fill a large bowl with cool water and add the shrimp. Replace the water once or twice, gently separating frozen shrimp that have stuck together. They should be fully defrosted in about 10 minutes. Drain them using a colander, then dry them thoroughly on paper towels.
If your shrimp are very cold (this can happen if you just defrosted them), the melted butter will harden when it touches them. In this case, it's better to use olive oil.
It's important to ensure the shrimp are completely dry before seasoning and baking them. If you thawed them overnight in the fridge and they are still a bit icy, rinse them under cool water and spread them on paper towels to dry completely.
You can keep the leftovers in the fridge in a shallow, airtight container for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also serve them cold in a salad, or with cocktail sauce or sriracha mayo for dipping.