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Baked Parmesan Crusted Shrimp
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5 from 1 vote

Baked Parmesan Crusted Shrimp

If there’s a way to pair cheese with my meal, you best believe I’m doing it! This Baked Parmesan Crusted Shrimp recipe is no different.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 1.5 lbs of Shrimp peeled & deveined
  • Chopped Parsley for garnish


  • 2 tsp of Kosher Salt
  • 2 tsp of Black Pepper
  • 1.5 tsp of Garlic Powder
  • 1.5 tsp of Red Chili Flakes
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Thyme
  • 1 Lemon zested & juiced
  • 1 tbsp of Canola Oil

Parmesan Crust:

  • 2.5 tbsp of Melted Butter
  • 2.5 tbsp of Grated Parmesan
  • 1.5 tbsp of Bread Crumbs or Panko Crumbs
  • 2 tsp of Garlic Paste


  • Preheat your grill or wood fire oven to indirect cooking around 400F.
  • In a bowl add your shrimp along with the seasoning. Mix together thoroughly.
  • Add the shrimp onto a large skillet spread out enough so that they cook evenly.
  • In a bowl, add all the ingredients for the Parmesan Crust and mix. It should have a wet sand texture. Add more butter if too dry or more parmesan/breadcrumbs if too liquidy.
  • Add your skillet to the fire and cook for only 1-2 minutes or once the shrimp begin to slightly shift from translucent to white.
  • Once they are shifting, pull out and top with the parmesan crust. Spread out evenly over all the shrimp.
  • Increase the heat in the grill if possible, then add the shrimp back to the grill.
  • Cook for another 2-3 minutes until all the shrimp are fully cooked and the crust is golden brown. Pull out the skillet and let it rest.
  • Top the shrimp with chopped parsley and enjoy!



Calories: 272kcal | Carbohydrates: 6g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 295mg | Sodium: 1486mg | Potassium: 552mg | Fiber: 2g | Sugar: 1g | Vitamin A: 509IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 2mg