We always wolf down these shrimp every time I make them. And the bonus is that these take under 15 minutes to make – start to finish. The key step is to reserve 2/3 of the sauce before you coat the shrimp, to use as a dip later on. The dip is drinkable!
These are great as an appetizer or even better for dinner served with a nice and fluffy rice and steamed broccoli or asparagus. Super healthy, high in protein and low in carbs.
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Lemon Garlic Parmesan Shrimp
- Preheat your oven to 400° F. Line a baking sheet with parchment paper.
- In small glass or jar, whisk together the olive oil, lemon juice, garlic, honey, paprika, onion powder, Italian herb blend, salt and pepper to taste. Taste and adjust if you need to. Lastly stir in the grated parmesan. Pour ONLY ONE THIRD of the marinade on the shrimp and toss to coat, RESERVE THE REMAINING TWO THIRDS on the side for the dip later.
- Transfer them to your baking sheet, spread them out and roast for 6- 8 minutes (time varies with the size of the shrimp). Internal temp should read 145°F on thickest part of the shrimp.
- Garnish with some fresh parsley and serve with lemon wedges for aesthetic. Serve with the remaining sauce/dip for dunking!