10-Minute Garlic Parmesan Shrimp Recipe
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.
Servings: 6 people
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (to taste)
- Extra virgin olive oil
- 4 large garlic cloves, crushed or minced
- 1/2 cup chopped parsley (optional)
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/4 cup grated parmesan, plus more to your liking
Instructions
- Season the shrimp. Pat the shrimp dry and season with a big pinch of salt, pepper, and red pepper flakes. Drizzle with olive oil and toss to be sure the shrimp is well-coated with the oil.
- Make the sauce. In a large bowl, whisk together the garlic, parsley (if using), lemon zest and juice, 1/4 cup olive oil, and oregano. Season lightly with salt, pepper, and and red pepper flakes to your taste.
- Grill the shrimp. 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.
- Finish and serve. 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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- 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.
Nutrition
Calories: 158.5kcal | Carbohydrates: 2.9g | Protein: 11.9g | Fat: 11.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.9g | Trans Fat: 0.01g | Cholesterol: 98.9mg | Sodium: 606.6mg | Potassium: 144.8mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 698.3IU | Vitamin C: 9.2mg | Calcium: 95mg | Iron: 0.8mg
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