Easy Garlic Parmesan Keto Roasted Shrimp Recipe Perfect for Low-Carb Meals

Name: Easy Garlic Parmesan Keto Roasted Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound large shrimp (peeled and deveined); 4 cloves garlic, minced; ½ cup Parmesan cheese (50g), finely grated; 3 tablespoons unsalted butter (42g), melted; 1 tablespoon olive oil (15ml); 1 tablespoon fresh lemon juice (15ml); 1 teaspoon dried Italian herbs (oregano, basil, thyme); Salt to taste (about ½ teaspoon); Freshly ground black pepper to taste (about ¼ teaspoon); ¼ teaspoon red pepper flakes (optional)

Posted on February 6, 2026

Grace Allen

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I still remember the first time I made garlic parmesan keto roasted shrimp—my kitchen smelled like a cozy Italian bistro, and I was hooked immediately. It was one of those evenings where I was scrambling to throw together something low-carb but flavorful, and this recipe saved the night.

After testing it about 10 times (not complaining), I’ve nailed the balance between garlicky, cheesy, and perfectly roasted shrimp that’s crispy on the edges but tender inside. This easy garlic parmesan keto roasted shrimp recipe quickly became my go-to when I want a quick, satisfying dinner that fits my low-carb lifestyle and tastes like I spent hours on it.

Seriously, if you love shrimp but get bored with the usual garlic butter, wait till you try this. It’s got that rich parmesan crust that makes every bite a little celebration.

Why You’ll Love This Recipe

Okay, full disclosure—this recipe has completely spoiled me for any other shrimp dinner. Here’s why it’s stuck around in my rotation:

Done in under 20 minutes: From prep to plate, it’s quick enough for a weeknight, even when I’m juggling a million things.
Low-carb and keto-friendly: Perfect for anyone cutting carbs but craving big, bold flavors. No sneaky sugars or fillers.
Garlic and parmesan magic: The combo gives the shrimp a crispy, savory coating that’s just addictive. It’s like garlic bread met seafood, and they hit it off.
Versatile meal option: Serve it over zoodles, cauliflower rice, or just as-is for a protein-packed snack or dinner.
Minimal cleanup: Roasting on one pan means less time scrubbing and more time enjoying.

This is the kind of recipe that makes me feel like a kitchen rockstar without breaking a sweat. If you need something that’s both fancy enough to impress but easy enough to whip up on a Tuesday, you’re going to love this garlic parmesan keto roasted shrimp.

What Ingredients You’ll Need

Here’s the cool part about this ingredient list: you probably already have most of it hanging out in your fridge or pantry. I’ve broken it down so you can see why each one matters (because that’s how I like to cook—understanding the why makes a huge difference).

Large shrimp (1 pound / 450g, peeled and deveined) — I prefer wild-caught, but whatever you get fresh or frozen works. If frozen, just thaw completely and pat dry.
Garlic (4 cloves, minced) — Fresh is best, obviously. The garlic flavor is the star here, so don’t skimp.
Parmesan cheese (½ cup / 50g, finely grated) — I use freshly grated Parmigiano-Reggiano because it melts better and has a richer flavor than the pre-grated stuff. Worth the tiny extra effort.
Unsalted butter (3 tablespoons / 42g) — Melted. I stick to real butter because margarine just doesn’t give that same golden finish.
Olive oil (1 tablespoon / 15ml) — Helps the shrimp roast beautifully and adds a nice fruity note.
Lemon juice (1 tablespoon / 15ml, fresh squeezed) — Brightens up the whole dish—don’t skip it!
Dried Italian herbs (1 teaspoon) — A mix of oregano, basil, and thyme. If you don’t have a blend, just use what you like.
Salt and freshly ground black pepper (to taste) — I usually start with ½ teaspoon salt and ¼ teaspoon pepper and adjust based on my shrimp.
Red pepper flakes (optional, ¼ teaspoon) — For a subtle kick. My husband loves it spicy, so I always add this.

Pro tip: If you want your shrimp extra crispy, pat them super dry before tossing with butter and oil. Moisture is the enemy of crispiness!

Equipment Needed

You don’t need a fancy kitchen to pull this off—I’ve made it countless times with simple tools.

Baking sheet or roasting pan — I use a rimmed baking sheet lined with parchment paper for easy cleanup.
Mixing bowl — To toss the shrimp with all that garlicky goodness.
Small saucepan or microwave-safe bowl — To melt the butter.
Measuring spoons and cups — Because baking and roasting love precision.
Garlic press or fine knife — For mincing garlic. I’m old school and just use my knife.
Tongs or spatula — For flipping the shrimp halfway through roasting.

Quick note: If you want to get fancy, a kitchen scale makes measuring shrimp easier, but eyeballing works too (I do this on lazy days).

How to Make It: Step-by-Step

Alright, let’s get roasting! I’m walking you through this exactly how I do it, with every little detail that makes it work.

Preheat and prep (5 minutes)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. This helps with cleanup and keeps the shrimp from sticking.
Melt butter and mix sauce (3 minutes)
In a small saucepan or microwave-safe bowl, melt the butter until just liquid. Stir in olive oil, minced garlic, lemon juice, dried Italian herbs, red pepper flakes (if using), salt, and pepper. Give it a good stir so everything’s combined and smells amazing.
Prepare the shrimp (2 minutes)
Pat your shrimp dry with paper towels. Toss them in the bowl with the butter-garlic mixture, making sure every shrimp gets coated evenly. This is the flavor base, so be generous.
Arrange shrimp for roasting (1 minute)
Spread the shrimp out in a single layer on your baking sheet. Make sure they’re not crowded—this helps them roast instead of steam.
Sprinkle parmesan (1 minute)
Evenly sprinkle the grated parmesan cheese all over the shrimp. This will melt and form that irresistible crispy coating we’re after.
Roast (8-10 minutes)
Place the baking sheet in the oven and roast for 8 minutes. Then, use tongs or a spatula to flip each shrimp carefully, roast for another 2-3 minutes until they’re pink, opaque, and the parmesan is golden and crispy. Watch closely at the end—shrimp cook fast!
Final touch and serve (1 minute)
Once out of the oven, give the shrimp a quick squeeze of fresh lemon juice for brightness. Serve immediately.

Heads up: Overcooked shrimp get rubbery. Keep a close eye after the 8-minute mark—you want them just opaque and tender. The parmesan should be beautifully toasted, not burnt.

My Best Tips & Techniques

Okay, here’s where I share the little things I learned after way too many trials (and a few burnt batches):

The butter-oil combo is key — Butter alone burns faster; adding olive oil raises the smoke point and adds flavor.
Mince your garlic finely — Big chunks can burn and turn bitter. If you’re short on time, garlic powder works in a pinch but fresh is best.
Don’t crowd the pan — Shrimp release moisture. If they’re too close, they’ll steam instead of roast, and you lose that crispy edge.
Use freshly grated parmesan — It melts and browns better than pre-grated, which can be a bit powdery.
Flip gently — Parmesan can stick to the pan. Use a flexible spatula or tongs to flip without tearing the coating.
Let shrimp come to room temp — If you have the time, take shrimp out of the fridge 15 minutes before cooking. They roast more evenly.
Experiment with herbs — I sometimes swap Italian herbs for smoked paprika and parsley for a smoky twist.

Real talk: The first time I skipped patting the shrimp dry, the parmesan just got soggy. Lesson learned! Dry shrimp = crispy crust.

Ways to Mix It Up

Once you’ve got the basics down, here’s where you can have some fun playing with this garlic parmesan keto roasted shrimp recipe:

Spicy Cajun Shrimp: Swap Italian herbs for 1 teaspoon Cajun seasoning, add a pinch of cayenne, and sprinkle with smoked paprika. Still roast the same way, but expect a fiery kick.
Lemon Herb Twist: Add chopped fresh parsley and dill after roasting, and double the lemon juice for a bright, fresh finish.
Keto Pesto Shrimp: Toss shrimp with 2 tablespoons of basil pesto instead of butter and herbs, then sprinkle parmesan and roast. It’s rich and herbaceous.
Garlic Butter Mushrooms: Roast sliced mushrooms alongside shrimp—just toss them with the same garlic butter sauce. Bonus veggies!
Cheesy Spinach Bake: Layer baby spinach under the shrimp before roasting, then top with extra parmesan for a one-pan meal.

Dietary swaps: If you want dairy-free, try using nutritional yeast instead of parmesan and coconut oil instead of butter. I haven’t tried this myself yet, but readers swear by it.

Serving Ideas & Storage

This garlic parmesan keto roasted shrimp is super versatile when it comes to serving and storing.

How to serve: I love it straight off the pan with a squeeze of lemon and a side of garlic butter sautéed asparagus or zoodles. It’s also fantastic tossed with creamy cauliflower mash or wrapped in lettuce leaves for a quick keto shrimp wrap.

Storage: Store leftover shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave (15-20 seconds) to avoid rubbery shrimp.

Freezing: I don’t usually freeze cooked shrimp because the texture changes, but if you do, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight.

Pro tip: If your shrimp lose crispness upon reheating, pop them under the broiler for a minute or two to revive that parmesan crunch.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why this recipe fits nicely into a keto or low-carb lifestyle.

Per Serving (about 4 oz shrimp)	Amount
Calories	210
Protein	23g
Fat	13g
Carbohydrates	2g
Fiber	0g

What I love: High protein from shrimp keeps me full, while the fat from butter and parmesan fits perfectly into keto macros. Minimal carbs means no blood sugar spikes, and the garlic and herbs add antioxidants without guilt.

Plus, shrimp are a great source of selenium and vitamin B12, which helps keep your energy up during busy days. Just remember this is a rich recipe, so portion control is your friend if you’re watching calories.

Final Thoughts

So that’s my easy garlic parmesan keto roasted shrimp recipe—quick, flavorful, and perfect for anyone who wants low-carb meals without sacrificing taste. I know I’ve gone on about it, but when you find a recipe this good, you want to tell everyone.

This has become my go-to dinner for busy nights when I want something fancy enough to impress but easy enough to make with one hand while juggling life’s chaos. I hope you love it as much as my family does (and they’re picky eaters, trust me).

Don’t be shy to make it your own—try the spice variations, swap herbs, or add your favorite low-carb sides. That’s how the best recipes evolve and become your staples.

If you make this, drop a comment below and tell me how it turned out! Or snap a pic and tag me on Instagram @keto_kitchen_queen—I get genuinely excited seeing your versions. Got questions? Ask away—I’m here to help.

Happy roasting! May your kitchen smell like garlic and parmesan heaven.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! Just make sure to thaw them completely and pat them dry before mixing with the garlic butter. Frozen shrimp can hold a bit more water, so drying them well is key to getting that crispy parmesan crust.

Q: What can I substitute for parmesan if I don’t have any?

A: Pecorino Romano works great if you want a sharper, saltier flavor. For a dairy-free option, nutritional yeast gives that cheesy vibe, though the texture won’t be quite the same. I’ve tried it, and it’s surprisingly tasty.

Q: Can I grill the shrimp instead of roasting?

A: Yes! Toss the shrimp in the garlic butter mixture and thread them on skewers. Grill over medium-high heat for 2-3 minutes per side until opaque. Sprinkle parmesan right after grilling while they’re hot to melt it slightly.

Q: How do I know when the shrimp are perfectly cooked?

A: Shrimp cook super fast—look for them to turn pink and opaque. They should feel firm but not rubbery. When in doubt, take one out and cut it open; if it’s translucent in the middle, give it a little more time.

Q: Can I prepare the garlic butter mixture ahead of time?

A: For sure. You can melt the butter and mix in the garlic and herbs a day ahead, just keep it refrigerated. Bring it back to room temp or gently warm it before tossing with shrimp to make sure it coats evenly.

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