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Shrimp are coated with garlic, paprika and Parmesan, then cooked in a single layer. Check the largest shrimp rather than judging only the browned cheese.
Large shrimp take longer than small ones. Keep similarly sized pieces together and check doneness directly.
Ingredients and measurements
- 1 pound big shrimp, shells and veins removed
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon slices
Preparation and cooking
- Stage 1
Pat peeled, deveined shrimp dry and toss with oil, garlic, paprika, salt and pepper. Fold through Parmesan.
- Stage 2
Lightly grease the basket as permitted by its manual. Arrange one layer and cook at 400°F, starting checks around six minutes and turning or shaking gently midway.
- Stage 3
Continue until flesh is firm, pearly and opaque. Remove finished shrimp promptly rather than drying them while smaller pieces brown.
- Stage 4
Finish with parsley and lemon slices. Cook remaining shrimp in a separate batch.
Finely chopped garlic can darken quickly at basket edges. Coat it in oil and watch the first batch closely.
How does size matter?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Can the garlic burn?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How does size matter?
Large shrimp take longer than small ones. Keep similarly sized pieces together and check doneness directly.
- Can the garlic burn?
Finely chopped garlic can darken quickly at basket edges. Coat it in oil and watch the first batch closely.