Garlic Parmesan Roasted Shrimp

Ingredients

• 454 g (1 pound)large prawns, peeled and deveined
• 57 g (4 tablespoons)unsalted butter, or olive oil
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)lemon juice
• 45 g (1/2 cup)grated Parmesan
• to tastesalt and pepper
• 8 g (2 tablespoons)fresh parsley, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Season the prawns

   In a mixing bowl, combine the prawns with the minced garlic, lemon juice, salt and pepper.

3. 3

   Melt the butter

   In a saucepan over medium heat, melt the butter and stir in half of the Parmesan until combined.

4. 4

   Coat the prawns

   Pour the butter mixture over the seasoned prawns and toss gently.

5. 5

   Arrange on tray

   Spread the prawns evenly over a baking sheet.

6. 6

   Roast until opaque

   Roast for 8–10 minutes, until the prawns are pink and opaque.

7. 7

   Finish and serve

   Take the prawns out of the oven, sprinkle over the remaining Parmesan, garnish with parsley and serve straight away.

What is garlic Parmesan roasted shrimp?

This is an American-style roasted prawn dish, flavoured with garlic, lemon and Parmesan. Rather than relying on a long marinade, it gets its savoury coating from butter and cheese added just before roasting.

The short cooking time keeps the prawns tender, while finishing with the rest of the Parmesan and parsley adds a fresh, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 22g protein, 2g carbs, 14g fat.

The prawns provide most of the protein, while the butter and Parmesan contribute much of the fat. The dish is very low in carbohydrate on its own; serve it with pasta or a portion of vegetables to make a more balanced plate.

Choosing the ingredients

Prawns: Large, peeled and deveined prawns are quick to prepare and easy to serve. If using frozen prawns, thaw them and drain away excess liquid before seasoning.

Parmesan: Grated Parmesan blends into the melted butter and gives the coating a salty, savoury flavour. The recipe divides it between the butter mixture and the final garnish.

Butter or oil: Butter makes the coating rich, while olive oil offers an alternative with a different flavour. Use one or the other as listed.

Coating the prawns evenly

Season first: Toss the prawns with garlic, lemon juice, salt and pepper before adding the butter mixture. This helps distribute the seasoning over the seafood.

Fold gently: Once the butter and Parmesan are poured over, toss just enough to coat the prawns without breaking them.

How to judge doneness

Look for prawns that have turned pink and opaque throughout; the recipe gives a roasting time of 8–10 minutes. Check towards the shorter end of that range, since size and oven performance can affect how quickly they cook.

Take them out as soon as they are cooked through. Leaving them in the oven longer can make their texture firm and dry.

Roasting and timing

Heat the oven to 200°C before the prawns go in, so they start roasting promptly. The stated total time is 20 minutes, including preparation and the brief oven time.

Arrange the prawns evenly on the baking sheet so they roast in a single layer. Serve immediately after adding the final Parmesan and parsley.

What to serve alongside

For a more substantial meal, serve the prawns over pasta, as suggested for the dish, or alongside a simple salad. Bread is also useful for catching any buttery juices.

A vegetable side such as green beans or roasted broccoli adds colour and contrast without competing with the garlic and Parmesan.

Recipe notes & tips

• Pat thawed prawns dry before seasoning so excess water does not dilute the coating.
• Grate the Parmesan finely so it blends readily into the melted butter.
• Spread the prawns out in one layer on the baking sheet.
• Check the prawns after 8 minutes and continue roasting only if needed.
• Keep half of the Parmesan back for the finishing sprinkle.
• Serve as soon as the prawns are cooked for the best texture.

Variations

• Add chilli: Sprinkle in a little chilli flakes with the garlic for gentle heat.
• Use olive oil: Replace the butter with olive oil for the alternative specified in the ingredients.
• Add herbs: Swap or supplement the parsley with chopped fresh chives at the end.
• Serve with pasta: Toss the cooked prawns with pasta for a more filling meal.
• Add vegetables: Roast broccoli or green beans alongside, allowing for their different cooking times.

Common mistakes to avoid

• Crowded tray: Prawns piled on top of one another cook unevenly; spread them in a single layer.
• Wet prawns: Excess thawing liquid can water down the coating; drain and pat them dry first.
• Overcooking: Prawns turn firm when left in too long; start checking at 8 minutes.
• Burnt garlic: Minced garlic can become bitter if overcooked; stick to the stated roasting time and check promptly.
• Using all the Parmesan at once: The recipe reserves half for serving; divide it between the butter mixture and garnish.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently until hot, taking care not to cook the prawns for longer than necessary; they can also be served cold in a salad.

Frequently asked questions