We love shrimp in our house and I’m always looking for new ways to cook it. This shrimp dish is similar to the Garlic Baked Shrimp I shared a while back, but it’s different enough that it gets its own post! That Garlic Baked Shrimp is still probably my favorite shrimp dish of all time, but this one is tasty too! I made a lightened up version of the original recipe, which called for an ungodly amount of butter, and it turned out great! We served it with a side of lightly steamed broccoli but Jon and I both agreed it needed something heartier than veggies as a side dish…Jon was wanting pasta, but even some brown rice or quinoa would probably do the trick!
Parmesan Garlic Roasted Shrimp (Serves 4)
Adapted from Home Run Meals
- 24 large shrimp (peeled and deveined)
- 1/2 cup olive oil
- 1/4 cup chopped fresh parsley
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup melted butter
- 1/2 cup toasted Italian breadcrumbs (you don’t have to toast them, it just adds a nice crunch and flavor)
- 1/2 cup freshly grated Parmesan cheese
- Arrange peeled shrimp in a 11 x 7-inch baking dish.
- Coat shrimp with 1/4 cup olive oil (reserve remaining 1/4 cup of oil) and sprinkle with parsley, minced garlic, crushed red pepper and black pepper.
- Cover and bake at 300 degrees F for 15 minutes.
- Turn shrimp over, drizzle with butter, the remaining 1/4 cup of olive oil and sprinkle with Italian breadcrumbs and grated Parmesan cheese.
- Bake uncovered for 5-10 more minutes.