Grilled shrimp with lemon and parmesan cheese ready in 10 minutes or less! Easy garlic parmesan shrimp is a great sharing appetizer or light dinner tossed with your favorite pasta or vegetables. Cook it on a grill or indoor griddle!
Perfect grilled shrimp that is juicy and just enough charred is an impressive dish to share, and thankfully, it is a snap to make! But it’s even better bathed in an herby sauce or tossed with garlic and nutty grated Parmesan as in today’s recipe.
You’ll want to use large shrimp for this easy parmesan shrimp recipe, and make sure they’re well-dried before seasoning and grilling them. As soon as they are off the grill, dunk the shrimp in a sauce made of extra virgin olive oil, lemon juice, garlic, herbs, red pepper flakes, and a generous sprinkle of Parmesan to coat the shrimp (¼ cup or more).
This grilled garlic shrimp recipe comes together in 10 minutes or less. It’s a new favorite over here, rivaled by shrimp skewers, which you should try sometime when you throw your next kebab party!
Whether you choose to toss this shrimp parmesan situation with orzo, creamy polenta, or with nutty farro grains, or just over a salad, it will disappear quicker than it took you to make it!
A few important tips make all the difference, so be sure to read on for more.
In this post
What kind of shrimp to use?
The bigger the shrimp, the better, when it comes to grilling. In this shrimp recipe I use jumbo shrimp (approximately 21 to 25 shrimp per pound), because they’re easier to manage on the grill and don’t dry out as easily as smaller shrimp. No one likes dry, rubbery shrimp! For some helpful tips on how to select, thaw and prepare shrimp for cooking, check out our sautéd shrimp recipe.
The secret to this shrimp recipe is in the sauce, but you only need a few simple ingredients to make it
- Good extra virgin olive oil. For a recipe like this, you can go for a bold medium-intensity olive oil like our Spanish Hojblanca EVOO or something milder and fruity like Arabequina EVOO
- Lemon juice
- Fresh Minced garlic
- Herbs: dried oregano and some parsley (I don't always use the parsley, and if you don't have it, you can easily omit)
- Red pepper flakes
- Parmesan cheese (start with ¼ cup and add to your liking)
How to make garlic shrimp with parmesan
Grilled shrimp with garlic and parmesan is ready in under 10 minutes! Here’s how you make it:
- Season the shrimp. Pat dry 1 pound jumbo peeled and deveined shrimp. Season with kosher salt, black pepper, and ½ to 1 teaspoon red pepper flakes. Drizzle with extra virgin olive oil and toss. Make sure the shrimp is well-coated with the oil.
- Make the lemon-garlic sauce. In a large bowl, whisk together 4 cloves minced garlic, ½ cup chopped flat-leaf parsley (if using), juice and zest of 1 lemon, ¼ cup extra virgin olive oil, 1 teaspoon oregano, and red pepper flakes (optional, to taste). Lightly season with kosher salt and black pepper. Set aside for now.
- Cook the shrimp. Heat a grill or indoor griddle to medium-high heat and lightly oil the grill grates. Grill the shrimp on each side until just pink. Depending on the size of the shrimp, this will take about 5 minutes, total.
- Toss the shrimp in the sauce, and then add ¼ cup Parmesan cheese. Toss to coat and serve immediately.
Tips for best garlic parmesan shrimp
- Use large shrimp, like jumbo shrimp. They are easier to turn and handle on the grill, and won’t fall through the grates.
- Grill the shrimp until it turns from gray to just pink. This will help make sure it is not overcooked, and is plump and juicy.
- Toss in the sauce while the shrimp is still hot! For best flavor, toss the shrimp in the sauce and Parmesan cheese immediately after you take it off the grill.
For more great tips about working with shrimp be sure to check out our Guide to Buying and Cooking Shrimp.
Serve it with
Serve garlic-parmesan shrimp as an appetizer for a crowd next to other easy appetizers like Greek salad skewers, muhammara, avocado hummus, Greek baked fries, and garlic fried tomatoes.
For an easy lunch, use garlic shrimp with parmesan in a pasta salad, like this shrimp and avocado salad.
When I make this grilled shrimp for dinner, I typically serve it on a bed of grains. I like making a big salad as well for a fresh side, like grilled corn salad, a summer berry salad, or grilled lettuce salad.
Leftovers and storage
Store leftover garlic-parmesan shrimp in an airtight container in the refrigerator for up to 3 days. Reheat over medium-low heat in a skillet until warmed through.
More simple shrimp recipes
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10-Minute Garlic Parmesan Shrimp Recipe
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt and black pepper
- red pepper flakes, to taste
- 4 large garlic cloves, crushed or minced
- ½ cup chopped parsley, optional
- 1 lemon, zested and juiced
- Extra virgin olive oil
- 1 teaspoon oregano
- ¼ cup grated parmesan, more to your liking
- Pat the shrimp dry and season with a big pinch of kosher salt, black pepper and red pepper flakes. Drizzle with extra virgin olive oil and toss to be sure the shrimp is well-coated with the oil.
- In a large bowl, combine garlic, parsley (if using), lemon juice and zest, ¼ cup extra virgin olive oil, oregano, and red pepper flakes. Season lightly with salt and pepper. Whisk together.
- Heat a grill or indoor griddle to medium-high and lightly oil the grates. Grill the shrimp on each side until just pink (about 5 minutes or so in total, depending on the size of the shrimp).
- Immediately remove the shrimp from the heat and toss it in the prepared olive oil and garlic mixture. Add the parmesan cheese, then toss to coat.
- Transfer to a serving plate and serve immediately.
- What shrimp to use? Large shrimp are the best option here. Jumbo shrimp or bigger would be a good choice. I used jumbo shrimp.
- Serve garlic-parmesan shrimp with: Serve as an appetizer with Greek salad skewers, muhammara, avocado hummus, and more (plenty of ideas in the post). Or serve it as an entree over grains, or with a side like grilled corn salad or a summer berry salad.
- Leftovers and storage: Leftover garlic-parmesan shrimp will keep in an airtight container in the fridge for up to 3 days. Reheat over medium-low heat in a skillet until warmed through.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, all-natural and organic spices, and more.
I made the garlic parmesan shrimp last night. Really easy to prepare and delicious! I will be making the again.
Made this for an appetizer on Christmas Eve. Great flavors--everyone loved it! Next time I'll make sure we have some bread get every bit of the delicious sauce.
Have not made this yet, but I have a question. Is the oregano fresh or dried?
Hello! We used dried oregano here. Enjoy!
Followed your video instructions and made this today, the recipe made me look like a chef! Thanks so much!
I love hearing that! Thanks, Franklin!
I made this last night and it was so delicious! It was very light on the belly. It was a bowl of pasta that had the wonderful flavors prominent. The garlic, lemon and cheese was perfectly matched. This will be a new favorite for my house. Thank you for another YUMMY recipe.
You are very welcome, Laurie. So glad you enjoyed it!
Made this for dinner last night. It was excellent, quick and easy.
So Good served it over Fettuccine. The sauce mixture was excellent over Fettuccine. The shrimp were superb on my stovetop grille. Will be making this recipe often.
Yum! Thanks for sharing, Evelyn!
I love love each recipe. I have no trouble making each and every one and Aleppo is my go to pepper. My question is what's a good way to store lemons? Im finding mine are getting mushy! Am I buying them wrong? I buy the net bag, or am I storing them incorrectly? Any suggestion will be helpful.
Awww! Thank you, Catherine! When it comes to lemons, I find the best place to store them is the fridge.
To store lemons, place one whole one in its own ziplock baggie. Store in the refrigerator for weeks!
Just delicious! Took me less than 10mins, start to finish. I served the shrimp over mixed greens.
Awesome! Thanks, Ania!
So good and incredibly easy! I served this for dinner over rice. YUM!
Great to hear! Thanks for giving it a try and taking the time to leave a review, Tara!