Can I use frozen shrimp for this recipe?

Absolutely! Just make sure they're completely thawed and patted dry before marinating. Frozen shrimp are often a better choice than "fresh" shrimp at the grocery store, which may have been previously frozen anyway. They're typically frozen right on the boat, preserving optimal freshness.

What size shrimp works best for this recipe?

Large or jumbo shrimp (16-20 or 21-25 per pound) work beautifully here. They're substantial enough to not overcook too quickly and make for a more impressive presentation. If using smaller shrimp, reduce the cooking time by 1-2 minutes.

Can I make this recipe on the stovetop instead of the oven?

Definitely! Heat a large skillet over medium-high heat, add the marinated shrimp, and cook for about 2 minutes per side until pink and opaque. This method gives you a nice sear but requires more hands-on attention.

Is there a dairy-free version of this recipe?

You can skip the Parmesan and still have a delicious lemon garlic shrimp dish. For a similar umami kick, try adding a tablespoon of nutritional yeast to the marinade. The texture will be slightly different, but the flavor profile remains fantastic.

Lemon Garlic Parmesan Shrimp Recipe

Name: Lemon Garlic Parmesan Shrimp Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb shrimp, deshelled, deveined, tails left on; 1/4 cup olive oil; 1 large lemon, juiced (about 2 tablespoons); 3 cloves garlic, minced; 1 tablespoon honey; 1 teaspoon paprika; 1 teaspoon onion powder; 1/2 teaspoon Italian herb blend; Salt and pepper, to taste; 1/4 cup grated parmesan cheese; Fresh parsley, chopped; Lemon wedges, for serving

Description

This Lemon Garlic Parmesan Shrimp is a quick and flavorful main-course featuring succulent shrimp roasted in a zesty lemon-garlic marinade, finished with parmesan and fresh herbs. Ready in just 15 minutes, it’s perfect for a speedy weeknight meal or elegant appetizer, with a reserved sauce for delicious dipping.

Ingredients

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Main Ingredients

- 1 lb shrimp, deshelled, deveined, tails left on
- 1/4 cup olive oil
- 1 large lemon, juiced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon Italian herb blend
- Salt and pepper, to taste
- 1/4 cup grated parmesan cheese

Garnish

Fresh parsley, chopped
Lemon wedges, for serving

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
Make the Marinade: In a small glass or jar, whisk together olive oil, lemon juice, minced garlic, honey, paprika, onion powder, Italian herb blend, and salt and pepper to taste. After tasting and adjusting seasoning as necessary, stir in the grated parmesan cheese to complete the marinade.
Marinate the Shrimp: Pour only one-third of the marinade over the prepared shrimp and toss thoroughly to coat each piece. Reserve the remaining two-thirds of the marinade to use later as a dip.
Arrange and Roast: Transfer the coated shrimp to the prepared baking sheet, spreading them out evenly. Roast in the preheated oven for 6–8 minutes, depending on the size of the shrimp, or until the shrimp are opaque and the internal temperature reaches 145°F (63°C) at the thickest part.
Garnish and Serve: Garnish the roasted shrimp with fresh chopped parsley and serve with lemon wedges. Present the reserved marinade as a dipping sauce alongside the shrimp for extra flavor.

Notes

Do not overcook the shrimp; they cook quickly and can become rubbery.
You can use pre-peeled, frozen shrimp to save time; just thaw and pat dry first.
Feel free to adjust the amount of honey or parmesan to your taste preference.
This recipe pairs well with rice, pasta, or atop a fresh salad.
For extra spice, add a pinch of crushed red pepper flakes to the marinade.

Nutrition

Serving Size: 1/4 recipe (~4 oz shrimp)
Calories: 271 kcal
Sugar: 5g
Sodium: 246mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0.01g
Carbohydrates: 9g
Fiber: 1g
Protein: 25g
Cholesterol: 188mg