Parmesan Garlic Shrimp

My go-to 'simple yet impressive' dinner has to be these Parmesan garlic baked shrimp - juicy prawns wrapped in a garlicky, herb-rich coating finished with cheese that's got that nutty depth. Since figuring out how speedy they are to throw together, I've turned to them for everything from rushed weeknight meals to surprise dinner guests. What I love most? Everyone thinks you've slaved away for hours when really the oven's doing most of the heavy lifting.

Just last night I whipped these up when friends dropped by unexpectedly, and they couldn't believe how much flavor came from such a short ingredients list. It all comes down to that magic combo of real garlic cloves and proper Parmesan.

Key Components

• Quality Shrimp: Go for big or jumbo ones that are already cleaned and peeled to save time. They can be fresh or thawed from frozen - both work great
• Real Garlic Cloves: Don't even think about substituting powder here; only the real thing chopped up fine will do
• True Parmesan: Try to get actual Parmigiano-Reggiano and grate it yourself. The stuff in the shaker tub won't melt right
• Good Olive Oil: Forms the base of what coats the shrimp and keeps them from drying out

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Step-by-Step Method

Flavor Base Mixing:

Stir olive oil with finely chopped garlic. Throw in your dried herbs and some fresh lemon zest. Add salt and black pepper to taste. Stir it all up. You should get a mixture that smells amazing and looks vibrant.

Getting Shrimp Ready:

Mix shrimp into your flavor blend until they're all coated. Put a cover on and stick them in the fridge for 1-3 hours. Don't go longer or the lemon starts working on the shrimp too much. Take them out about 15 minutes before cooking. Mix in your freshly grated cheese.

Cooking Method:

Put the shrimp on a baking tray in one layer. Make sure they aren't touching each other. Cook at 400°F for roughly 8 minutes. Keep an eye on them as they cook fast. They're ready when they turn pink and curl up slightly.

I first came up with this dish when I wanted shrimp in winter but couldn't use my grill. Turns out hot oven roasting beats grilling anyway!

Heat Is Key

You need that hot 400°F oven to get that lovely roasted outside while keeping the inside soft and juicy. I've tried different temps and this one works every single time.

Picking The Right Shrimp

Bigger shrimp stand up better to this cooking method - they won't get tough as easily. I usually grab ones that come 16-20 to a pound for this dish.

Ways To Serve

These guys go with almost anything. They're fantastic over thin pasta, but just as good with a crusty loaf for mopping up all that garlic oil or tossed on top of some fresh greens.

Do-Ahead Plan

You can get the shrimp sitting in their marinade earlier in the day, then just toss with cheese and throw in the oven right before you want to eat.

I still can't get over how something this straightforward can taste so darn good. These shrimp have gotten me through countless last-minute meals and dinner parties, showing that sometimes the most impressive foods are just about letting a few good ingredients do their thing.

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Frequently Asked Questions

→ Can frozen shrimp be used?

Yep, just let them defrost in the fridge overnight first.

→ Is it okay to marinate longer than 3 hours?

Not a good idea. The acid can start 'cooking' the shrimp if left too long.

→ What pairs well with this shrimp?

Try serving it over rice, pasta, or with crusty bread to soak up the juices.

→ Can this be prepped ahead of time?

You can marinate beforehand, but make sure to cook them fresh for the best flavor.

→ How can I tell when shrimp are done?

They're ready when they turn pink, firm up, and curl into a soft 'C' shape.