Roasted Parmesan & Garlic Shrimp

Although I am not usually a seafood fan, I do love shrimp. Probably because they don't taste "fishy" to me. I think I need to move to a coastal city to really enjoy FRESH seafood. Just saying.

Anyway, my mom used to cook shrimp every once and a while and I always thought it took a lot of work. I mean, I guess it can if you have to peel and devein every little shrimp, but the good news is they sell it prepared for you in the meat department!
I was a total newbie when it came to buying shrimp, as I am with most meat, but it was easy to find and purchase.

When I came across this recipe, I knew I had to make it soon and my husband was equally excited. We both fell in love with this recipe and I can't believe how easy it was. And seriously, as a newbie, I had no idea how quickly shrimp cooks! Like ridiculously quick.
These little guys would make a perfect appetizer at a party or a great addition to a meal served with a roasted veggie or pasta.

It's always fun to try new things in the kitchen and I'm glad I can say I've conquered cooking shrimp!

Roasted Parmesan & Garlic Shrimp
Slightly Adapted from: Inspired by Charm
1 lb. medium raw shrimp, peeled and deveined
2 Tbsp. extra virgin olive oil
1/4 cup grated Parmesan
4 tsp. garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. kosher salt (or to taste)
1/4 tsp. black pepper (or to taste)
Juice of 1/2 lemon
Cocktail sauce (optional)

1. Preheat oven to 350 degrees F. Coat a baking sheet with oil or nonstick spray.
2. Place shrimp in a medium bowl and toss with olive oil, parmesan, garlic, oregano and basil until evenly distributed.
3. Place shrimp in a single layer on baking sheet. Season with salt and pepper to taste.

4. Bake for 7-9 minutes until shrimp are just pink, firm and cooked through. When done, sprinkle with lemon juice and serve with cocktail sauce if desired.


  1. when will they invent a technique to help download such delicacies right from the blog?!!

    1. Haha! Hey you could be famous and figure out a way! But I totally agree. :)


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