Crispy Baked Garlic Parmesan Shrimp Bites (Print-Friendly Version)
Coat thawed shrimp with garlic butter, then breadcrumbs and Parmesan, and bake in a single layer at 425°F. Check the shrimp themselves for doneness; browned crumbs alone are not enough. Serve promptly to retain the most surface crunch.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Shrimp
01 -
1 pound large shrimp, peeled and deveined
→ Coating and Flavor Base
02 -
1/2 cup breadcrumbs
03 -
1/3 cup grated Parmesan cheese
→ Garlic Butter Mixture
04 -
3 tablespoons unsalted butter, melted
05 -
3 cloves garlic, minced
06 -
1 tablespoon olive oil
→ Seasoning
07 -
1 teaspoon paprika
08 -
1/2 teaspoon crushed chili flakes, optional
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Herbs
11 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Heat oven to 425°F. Prepare a rimmed baking sheet with a suitable nonstick liner. Drain thawed raw shrimp, pat dry, and season lightly with salt, pepper, and paprika.
02 -
Combine melted butter, garlic, and the tablespoon olive oil. Separately mix breadcrumbs, finely grated Parmesan, and optional chili flakes.
03 -
Coat shrimp in garlic butter, let excess drip away, and press into crumbs. Place in an uncrowded single layer. Distribute the coating across the full batch rather than building thick layers.
04 -
Bake for an estimated 10–12 minutes, checking early and turning gently about halfway. Cook until shrimp flesh is opaque and pearly throughout, at least 145°F with a suitable thermometer; surface browning alone is insufficient.
05 -
Transfer to a clean platter, add parsley, and serve promptly with optional lemon alongside. Discard raw-contact coating leftovers. Refrigerate cooked leftovers promptly; reheat saved portions to 165°F.
# Extra Suggestions:
01 -
Use a preheated 425°F oven and an uncrowded tray. This formula is research-based, not kitchen-tested; use shrimp doneness rather than a rigid baking time.