Ingredients
- 1½ pounds medium shrimp (peeled and deveined)
- ⅓ cup Parmesan cheese, freshly grated
- ¼ cup lemon juice (freshly squeezed preferred)
- 3 tablespoons olive oil
- 3 teaspoons minced garlic
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, as needed
Instructions
- Preheat the oven: Set it to 400°F and lightly grease your baking sheet with nonstick spray or a drizzle of olive oil.
- Tip: Preheating is key for even roasting. Don’t skip this step!
- Prepare the shrimp: Arrange them in a single layer on the baking sheet. This helps them cook evenly and roast properly instead of steaming.
- Personal note: I’ve crowded the pan before, and the shrimp came out watery—don’t make my mistake!
- Season everything: Drizzle the olive oil over the shrimp, then sprinkle on the minced garlic, oregano, basil, and Parmesan cheese. Add a pinch of salt and black pepper to taste. Toss gently with tongs or your hands.
- Tip: Make sure every shrimp is coated evenly with the seasoning mix for maximum flavor.
- Roast: Pop the baking sheet into the oven and roast for 6-8 minutes. The shrimp are ready when they turn pink and firm, and the cheese starts to melt slightly.
- Note: Keep an eye on them—overcooked shrimp can get rubbery quickly!
- Add lemon juice: Once out of the oven, stir in the fresh lemon juice while the shrimp are still hot. This gives them a bright, citrusy lift.
- Garnish and serve: Sprinkle with fresh parsley for a final touch of color and flavor.
Notes
Got leftovers? Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp in a skillet over low heat with a splash of olive oil or a squeeze of lemon juice. This prevents them from drying out. Avoid microwaving, as it can make the shrimp rubbery. If you plan to use the leftovers for a new dish, they’re excellent tossed into pasta or stirred into a creamy risotto.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dinner