Ingredients:

  • 5 lbs raw, peeled, and deveined Shrimp (Large or Jumbo, 21-25 count)
  • 4 Tbsp (1/4 cup) Unsalted Butter, melted
  • 2 Tbsp Extra Virgin Olive Oil
  • 5 cloves Fresh Garlic, finely minced
  • 1 tsp Fresh Lemon Zest
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Red Pepper Flakes (Optional)
  • 1/2 cup Freshly Grated Parmesan (Parmigiano-Reggiano)
  • 1/4 cup Fresh Parsley, roughly chopped (divided)
  • 1 Tbsp Fresh Lemon Juice

Instructions:

  1. Preheat the Oven: Set the oven temperature to 400°F (200°C).
  2. Prep the Shrimp: Ensure the shrimp are fully thawed, peeled, and patted completely dry using kitchen paper to prevent a watery mixture.
  3. Create the Garlic Butter Base: In a medium mixing bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, salt, pepper, and red pepper flakes (if using). Add half of the chopped fresh parsley (about 2 tablespoons).
  4. Toss the Shrimp: Add the prepared shrimp to the bowl and toss gently until every piece is evenly coated in the garlic butter mixture.
  5. Arrange for Baking: Pour the shrimp and the coating mixture into the prepared baking dish (9x13 inch or 10-12 inch cast iron skillet). Spread the shrimp out into a single, even layer.
  6. Add Parmesan: Evenly sprinkle the 1/2 cup of Parmesan cheese over the top of the shrimp.
  7. Bake: Place the dish in the preheated oven for 8 to 12 minutes. The shrimp is done when it curls into a C-shape and turns uniformly pink and opaque.
  8. Optional Broil: If you desire a crispy, golden-brown crust, switch the oven to the broiler (grill) function for 1–2 minutes, watching closely to prevent burning the cheese.
  9. Finish Seasoning: Remove the dish from the oven. Drizzle the 1 Tbsp of fresh lemon juice over the hot shrimp to brighten the flavor.
  10. Garnish: Sprinkle the remaining fresh parsley over the top. Serve immediately while still sizzling.