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BAKED GARLIC PARMESAN SHRIMP

5 from 5 votes
Alright, my friend, ready to whip up something mind-blowing? Let’s talk Baked Garlic Parmesan Shrimp. This dish, I tell ya, it’s something special. A tasteful blend of shrimp, garlic, Parmesan – all baked to perfection. And don’t even get me started on the Caprese Salad with Balsamic Glaze. Perfect for date night or impressing the in-laws. No fluff, no fuss, let’s dive into this.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 25 minutes
Calories:
Ingredients Method Notes

Ingredients
  

FOR THAT SHRIMP:
  • 1 pound or 450 grams of those jumbo shrimps peeled and all cleaned up
  • 1 cup or 240 ml of butter make sure it’s melted
  • 5 garlic cloves minced (the more, the merrier, right?)
  • 1 cup or 100 grams of Parmesan cheese grated
  • Some paprika and dried oregano – a teaspoon or 5 grams each should do
  • Salt and pepper to taste (go wild)
FOR THE CAPRESE SALAD WITH BALSAMIC GLAZE:
  • 2 big juicy tomatoes, sliced
  • 8 ounces or 225 grams of fresh mozzarella cheese sliced
  • A handful of fresh basil leaves about 1 cup or 25 grams
  • ¼ cup or 60 ml of balsamic glaze
  • Salt and pepper again, to taste

Method
 

  1. Get that Oven Hot: Preheat it to 400°F (200°C) and lay the shrimp out in a baking dish.
  2. Mix it Up: Butter, garlic, Parmesan, paprika, oregano, salt, and pepper. Blend ’em well in a bowl.
  3. Coat those Shrimps: Pour the mix over the shrimp. Make sure they’re all nice and covered.
  4. Bake ’em: In the oven for 12 minutes. Look for pink and firm shrimp.
  5. Salad Time: While waiting, get those tomatoes, mozzarella, and basil ready. Drizzle with balsamic glaze, sprinkle salt and pepper.
  6. Serve it Hot: That Baked Garlic Parmesan Shrimp is ready! Don’t forget the Caprese Salad with Balsamic Glaze.

Notes

TIPS
1. Shrimp Quality: Fresh or thawed, baby. Frozen works too.
2. Play with Flavors: Don’t be shy; season as you like.
3. Grill ’em if You Want: Adds a smoky touch.
SERVING SUGGESTIONS
Serve it hot, maybe with some steamed veggies.
How about some whole-grain bread or pasta on the side?
Oh, and a light garden salad wouldn’t hurt.