Sheet Pan Garlic Parmesan Shrimp
Updated
Updated
With plump shrimp, freshly grated parmesan, garlic, cherry tomatoes, and a few spices, this Sheet Pan Garlic Parmesan Shrimp recipe is just bursting with flavor and ready in less than 20 minutes!
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Looking for a quick, easy, and flavorful dinner that’s perfect for both busy weeknights and nicer dinners with friends? I’ve got you covered with this garlic parmesan shrimp!
Large tender shrimp and sweet cherry tomatoes are tossed with garlic, parmesan, and a few seasonings and then popped in the oven for short bit of time. They can be served on crostini as an appetizer, with pasta as a quick and easy weeknight dinner, or as is for a low carb meal. No one will guess you had dinner ready in less than 20 minutes!
Helpful Tips and Variations
- Thaw and dry frozen shrimp. Frozen shrimp works great in this recipe, just make sure to thaw it completely first and then pat dry with a paper towel.
- Adjust time for different shrimp sizes. I prefer large shrimp in this recipe but if you use smaller or larger shrimp, you’ll need to adjust the cook time accordingly.
- Don’t overbake the shrimp. Shrimp cooks quickly, so this dish is ready in as little as 12 minutes. The shrimp should be pink and firm when pulled from the oven.
- Different tomatoes. I use cherry tomatoes but grape tomatoes work too.
- Freshly grated Parmesan is best. For this recipe, it’s best to grate the parmesan fresh from the block. Pre-grated cheese includes anti-caking agents, so it doesn’t taste as good or melt and smoothly.
Sheet Pan Garlic Parmesan Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined (see note)
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 1½ tsp dried Italian seasoning
- 1 tsp coarse salt
- ½ tsp smoked paprika
- ¼ tsp freshly ground black pepper
- pinch of red pepper flakes
- 2 Tbsp melted unsalted butter, (or olive oil)
- ¼ cup freshly grated Parmesan cheese
- fresh parsley, chopped, for garnish
- lemon wedges, for serving
Instructions
- Preheat the oven to 350F and lightly grease a large rimmed sheet pan.
- Scatter the shrimp and tomatoes out on the sheet pan. Then sprinkle the minced garlic and all the seasonings on top.
- Drizzle the melted butter (or olive oil) evenly over the top.
- Toss until everything is well coated, then rearrange the shrimp and tomatoes so they're in an even layer.
- Sprinkle the freshly grated Parmesan cheese over the top.
- Transfer to the oven and bake for about 12-15 minutes or until the shrimp are pink, firm, and cooked through.
- Finish with a sprinkle of chopped parsley and serve with lemon wedges.You can enjoy this on its own for a low carb meal, with crostini as an appetizer, or over pasta for a more complete meal.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How To Make Sheet Pan Garlic Parmesan Shrimp Step By Step
- Combine the ingredients. Scatter 1 pound thawed large shrimp and 1 cup cherry tomatoes on a greased rimmed baking sheet. Sprinkle with 3 cloves minced garlic, 1½ tsp dried Italian seasoning, 1 tsp coarse salt, ½ tsp smoked paprika, ¼ tsp black pepper, and a pinch of crushed red pepper flakes. Drizzle with 2 Tbsp melted butter (or olive oil) and toss to coat. Arrange to an even layer and sprinkle with ¼ cup grated Parmesan.
- Bake. Bake at 350F for 12-15 minutes until the shrimp is pink and firm and the tomatoes start to blister and burst.
- Enjoy. Finish with chopped parsley and fresh lemon juice.
Serving Suggestions
Garlic parmesan shrimp can be enjoyed on its own, perhaps with a simple side salad or Caesar salad. It can also be served on crostini as an appetizer, or for a more complete meal, it’s great mixed with pasta and some crusty Dutch oven bread to mop up that delicious garlicky oil!
Proper Storage
- Fridge. Store leftover garlic parmesan shrimp in an airtight container in the fridge for up to 2 days.
- Reheat. Reheat quickly in the microwave. Keep in mind that you want to reheat just until hot to avoid overcooking the shrimp.
More Easy Shrimp Recipes
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Have made this a few times. Family loves it. Serving over rice tonight :) Thank you for sharing.
Dear Amy,
How wonderful of you to share all your recipes with your followers. Your website is fantastic and the recipes are very carefully constructed and easy to follow. At first, I found you on Facebook but since then I’m always looking up recipes on your website. Thank you so much!
I’m starting to love cooking again!!
Gratefully, Rita Hunt
Made this shrimp dish tonight for dinner. Family gave it 5 stars!!