Oven Roasted Parmesan Shrimp
Delicious as an alternative to "naked shrimp" in a Shrimp Cocktail, or as a topper to the Kitchen Tapestry recipe for My Version of Caesar's Salad.
My Number One Fan found this very easy and versatile recipe on the damndelicious website and it was intended as a shrimp cocktail. They actually would be delicious as an appetizer served alongside the Kitchen Tapestry recipe for Marie Rose Sauce. But we usually make these as a topper to My Version of Caesar's Salad. As a summertime recipe, these Parmesan imbued crustaceans help make a cold Caesar’s Salad a delicious meal.
Oven Roasted Parmesan Shrimp
Yield: 4
Delicious as an alternative to "naked shrimp" in a Shrimp Cocktail, or as a topped to the Kitchen Tapestry recipe for My Version of Caesar's Salad.
Ingredients
- 1 lb large or jumbo shrimp, peeled, de-veined and tail removed
- 2 tbsp olive oil
- 4 tsp minced garlic
- 2 tsp dried parsley
- 2 tsp lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 cup grated Parmesan (like, Kraft)
Instructions
- Preheat the oven to 400°F.
- Using a small whisk, mix everything except the shrimp in a mixing bowl so you have a consistent paste.
- Toss in the shrimp in the mixture and stir to coat.
- Lay the shrimp out in a single layer on a sheet pan or cookie sheet.
- Cook for 10-12 minutes until the shrimp are no longer pink.
- Turn the oven broiler on high heat and place the sheet pan 6" below it. Allow the shrimp to brown and pick up a little char, 1-2 minutes.
Notes
- Frozen shrimp thaw very quickly in a colander under cold running water, turning and tossing the shrimp frequently to get its cold water shower.
- Do this about 30 minutes prior to cooking, then dry the shrimp thoroughly as specified in the recipe above.
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