Parmesan Baked Shrimp
Baked Shrimp are dipped in butter, then coated in parmesan and seasonings. Simple, ready in minutes and perfect for appetizers or dinner.
Servings: 4
Ingredients
- 1 cup finely grated Parmesan cheese
- 1 teaspoon seasoned salt you can use less to taste
- 1/2 teaspoon ground black pepper
- 4 tablespoons unsalted butter melted
- 1 lbs raw shrimp tail on, peeled, deveined
- 3 tablespoons fresh parsley finely chopped
- Optional: lemon slices
Instructions
- Preheat the oven to 425 degrees and prepare a baking sheet with aluminum foil, cooking spray or parchment paper.
- In a small bowl or plate, combine the parmesan cheese with seasoned salt and pepper. Set aside.
- Dip each shrimp into melted butter and then into the seasoned parmesan cheese.
- Place on a prepared baking sheet in a single layer.
- Bake for 8 minutes or until the shrimp are cooked through.
- Top with the fresh parsley and serve immediately. Garnish with fresh lemon if desired.
Notes
Storage – Leftover, cooked shrimp can be stored in an airtight container in the fridge for up to 3 days.
Reheating – Leftovers can be reheated in the air fryer or oven at 350 degrees F for just a few minutes until warmed. You can also microwave the shrimp until warm – it doesn’t take long, about 30 seconds. Leftover shrimp can also be eaten cold - I love adding them to a salad.
Quickly thaw frozen shrimp – You can thaw frozen shrimp by running them under cold water until the ice has melted. This only takes a few minutes.
Nutrition
Calories: 296kcal | Carbohydrates: 1g | Protein: 32g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1120mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 4mg | Calcium: 378mg | Iron: 1mg
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