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!

cooked shrimp on a plate with lemon-garlic sauce and parmesan cheese.

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 or pasta of your choice or with nutty farro grains, serve it as an appetizer, 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. 

garlic parmesan shrimp on a white plate with some red pepper flakes sprinkled over.

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! 

The sauce

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. 

    raw jumbo shrimp tossed with kosher salt, black pepper, red pepper flakes, and extra virgin olive 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. 

    close up of jumbo shrimp cooking on the grill.
  • Toss the shrimp in the sauce, and then add ¼ cup Parmesan cheese. Toss to coat and serve immediately.  

    grilled jumbo shrimp with sauce and Parmesan cheese on a white plate with lemon halves in the background.

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. 

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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5 from 7 votes

10-Minute Garlic Parmesan Shrimp Recipe

Suzy Karadsheh
cooked shrimp on a plate with lemon-garlic sauce and parmesan cheese.
Easy grilled shrimp recipe ready in 10 minutes or less! Plump jumbo shrimp are quickly cooked on a hot grill before being tossed with lemon-garlic sauce and Parmesan cheese. The bigger the shrimp, the better for this recipe. I used jumbo shrimp, which are easy to handle and flip on the grill. They also don't dry out as quickly as smaller shrimp.
Prep – 5 mins
Cook – 5 mins
Total – 10 mins
Cuisine:
Italian, Mediterranean
Serves – 6 people
Course:
Appetizer, Entree

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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. 

Nutrition

Calories: 158.5kcalCarbohydrates: 2.9gProtein: 11.9gFat: 11.1gSaturated Fat: 2gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.9gTrans Fat: 0.01gCholesterol: 98.9mgSodium: 606.6mgPotassium: 144.8mgFiber: 0.5gSugar: 0.2gVitamin A: 698.3IUVitamin C: 9.2mgCalcium: 95mgIron: 0.8mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    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.

  2. 5 stars
    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.