Can I use frozen shrimp for baked shrimp?

Yes. Thaw frozen shrimp overnight in the refrigerator, or seal them in a plastic bag and submerge the bag in cold water for 20 to 30 minutes. Pat them completely dry before baking.

How do I know when baked shrimp are done?

Cooked shrimp turn pink with no gray or translucent areas, and they curl into a loose C shape. A tight O shape usually means they are overcooked.

What size shrimp work best?

Large shrimp (about 26 to 30 per pound) or jumbo shrimp work best because they stay juicy while the topping browns.

Baked Shrimp with Garlic Parmesan Crumbs

Baked shrimp tossed in melted butter and topped with garlic, Parmesan and seasoned bread crumbs. About 30 minutes from start to finish and it serves 4.

Gluten-free with swaps Vegetarian with swaps Low-carb High-proteinNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 15 min
Total 30 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Baking dish of shrimp under golden garlic Parmesan crumbs with lemon wedges

This is one of the easiest seafood dinners you can make on a weeknight. Raw shrimp go into a buttered casserole dish, get a generous layer of seasoned bread crumbs, fresh garlic and Parmesan, and bake in a hot oven until the shrimp are just cooked and the topping is crisp and golden.

Because the oven does nearly all of the work, there is no flipping and no standing over a skillet. Serve it straight from the dish with lemon wedges, rice or crusty bread to soak up the garlic butter, and a green salad.

Ingredients

3 tablespoons butter, melted
1 1/2 pounds raw shrimp, peeled and deveined
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

Where to buy shrimpThis recipe calls for shrimp at 26 to 30 per pound. Lobster Anywhere ships super colossal shrimp, 8 to 12 per pound, which are bigger: cut each into 2 or 3 pieces so they cook in the same time.

Shop shrimp

More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.

To make it gluten-free

For the bread or cracker crumbs, use gluten-free bread crumbs or panko.

See all our gluten-free recipes.

To make it vegetarian

For the shrimp, use king oyster mushrooms cut into thick coins, or a plant-based shrimp.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

What you’ll need

2-quart baking dish

Instructions

Heat the oven. Preheat the oven to 400°F (200°C) with a rack in the center.
Dry the shrimp. Peel and devein the shrimp if they are not already cleaned. You can leave the tails on for presentation. Pat the shrimp dry with paper towels so the topping crisps instead of steaming.
Butter the dish. Pour the melted butter into a 2-quart oval casserole or baking dish. Add the shrimp and turn them in the butter until coated, then spread them out in an even layer.
Mix the topping. In a small bowl, stir together the bread crumbs, onion powder, garlic powder, paprika, dried parsley, minced garlic and Parmesan cheese.
Top the shrimp. Sprinkle the crumb mixture evenly over the shrimp, covering as much of the surface as you can.
Bake. Bake for 10 to 15 minutes, until the shrimp are pink and opaque all the way through and the topping is golden. Large shrimp take closer to 15 minutes; medium shrimp may be done in 10.
Serve. Serve hot, spooning some of the garlic butter from the bottom of the dish over each portion.

Nutrition per serving (estimated)

310Calories

13 gCarbohydrates

1 gFiber

12 gNet carbs

39 gProtein

12 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Gluten-free with swaps Vegetarian with swapsNo added sugar

Tips

Do not overbake. Shrimp go from tender to rubbery in a few minutes, so start checking at 10 minutes.
Lemon wedges and chopped fresh parsley are a good finish if you have them.
For extra crunch, run the dish under the broiler for the last minute, watching it closely.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 2 days. Reheat briefly, covered, in a 300°F oven, or toss cold leftovers with pasta.

Questions about this recipe

Can I use frozen shrimp for baked shrimp?: Yes. Thaw frozen shrimp overnight in the refrigerator, or seal them in a plastic bag and submerge the bag in cold water for 20 to 30 minutes. Pat them completely dry before baking.
How do I know when baked shrimp are done?: Cooked shrimp turn pink with no gray or translucent areas, and they curl into a loose C shape. A tight O shape usually means they are overcooked.
What size shrimp work best?: Large shrimp (about 26 to 30 per pound) or jumbo shrimp work best because they stay juicy while the topping browns.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

More seafood recipes

Cooking a different size or thickness? See shrimp cooking times by size.

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