10-Minute Garlic Parmesan Shrimp

This tender grilled jumbo shrimp with lemon-garlic sauce and Parmesan cheese comes together in just 10 minutes, making it a perfect quick lunch or light dinner. The bright citrus paired with savory garlic and salty Parmesan creates a vibrant flavor that never fails to impress.

I first grilled this during a busy weeknight and was surprised at how easy yet impressive it was. Now it’s become a go-to when I want something tasty without a long prep time.

Ingredients

• One pound jumbo shrimp: peeled and deveined to ensure quick cooking and easy eating
• Kosher salt plus black pepper: to season the shrimp evenly for balanced flavor
• Red pepper flakes: add a subtle heat that lifts the dish without overpowering it
• Dried oregano: brings a warm herbal note typical of Mediterranean cuisine
• Extra virgin olive oil: used in the sauce and for grilling lends richness and depth; choose a fruity, high-quality oil if possible
• Four large garlic cloves: crushed or minced to infuse the sauce with bold savory aroma
• Half a cup of chopped fresh parsley: adds brightness and color if you like a fresh herb touch
• One lemon: zested and juiced for acidity and freshness that brightens the dish
• Quarter cup grated Parmesan cheese: mixed in and additional for serving adds savory umami and a creamy finish

Step-by-Step Instructions

Pat and Season the Shrimp:

Carefully pat the shrimp dry with paper towels to remove excess moisture which helps them sear nicely. Season with kosher salt, black pepper, and red pepper flakes evenly. Drizzle with olive oil and toss gently to coat every shrimp.

Prepare the Lemon-Garlic Sauce:

In a large bowl, whisk minced garlic, chopped parsley if using, lemon zest and juice, one-quarter cup olive oil, and dried oregano. Add a light sprinkle of salt, black pepper, and red pepper flakes to taste. This sauce will coat the shrimp once grilled.

Preheat the Grill:

Heat your grill or indoor griddle to medium-high and brush the grates with a little olive oil to prevent sticking.

Grill the Shrimp:

Place shrimp on the hot grill and cook for about two to three minutes per side until they turn opaque and slightly pink. Shrimp cook quickly so watch carefully to avoid overcooking.

Toss and Serve:

Remove shrimp from grill immediately and toss in the prepared lemon-garlic sauce to coat thoroughly. Add the grated Parmesan and toss gently. Serve immediately with extra Parmesan if you like.

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Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat or briefly in a microwave to avoid rubbery shrimp.

Ingredient Substitutions

You can swap dried oregano with fresh if preferred but reduce the quantity as fresh herbs are more potent. If you do not have Parmesan, Pecorino Romano makes a good salty alternative. For heat lovers, add more red pepper flakes or a dash of hot sauce after cooking.

Serving Suggestions

Serve over a bed of lightly sautéed greens or your favorite grain like couscous or rice. A crisp green salad and crusty bread are excellent companions too to soak up the lemony garlic sauce.

Cultural Context

This dish reflects Mediterranean influences combining fresh herbs, bright citrus, and quality olive oil common in Italian and coastal Mediterranean cooking. Its simplicity lets the shrimp shine as the star of the plate, which is typical of many healthy, seafood-forward meals from the region.

Recipe FAQs

→ What type of shrimp works best for this dish?

Jumbo shrimp are recommended as they hold up well on the grill and remain tender without drying out.

→ Can I use a stovetop pan instead of a grill?

Yes, an indoor griddle or a heavy skillet lightly oiled will work well to cook the shrimp evenly.

→ How do I prevent shrimp from curling while cooking?

Patting the shrimp dry and grilling them quickly over medium-high heat helps reduce curling and ensures even cooking.

→ Is it necessary to add Parmesan cheese immediately after grilling?

Adding Parmesan right after grilling while the shrimp are hot allows the cheese to melt slightly and coat the shrimp evenly.

→ Can I prepare the lemon-garlic sauce in advance?

The sauce can be whisked together beforehand, but toss the shrimp in it just before serving to keep flavors fresh and vibrant.