These are juicy baked shrimp with a golden crispy parmesan-herb crust, served over a fluffy low-carb base. A quick, elegant high-protein dinner or appetizer that feels restaurant-quality.
Why You’ll Love This Recipe
- Perfectly cooked shrimp with crunchy golden parmesan topping
- High protein from shrimp and cheese
- One-pan easy with bold garlic and herb flavors
- Sugar-free, keto-friendly, and ready in under 25 minutes
- Impressive yet simple enough for weeknights
Ingredients (Serves 4)
- 1.5 lbs (680g) large shrimp, peeled and deveined (tails on optional)
- ¾ cup (75g) grated parmesan cheese
- ⅓ cup (35g) almond flour or crushed pork rinds
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter or olive oil, melted
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Optional low-carb base: 4 cups cauliflower rice or zucchini noodles
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease a baking dish.
- In a bowl, mix parmesan, almond flour/pork rinds, garlic, paprika, Italian seasoning, salt, pepper, and 2 tbsp parsley.
- Toss shrimp with melted butter, then coat generously with the parmesan mixture.
- Arrange shrimp in a single layer on the baking sheet (or on top of cauliflower rice in a dish).
- Bake 10–14 minutes until shrimp are pink and the topping is golden and crispy.
- Garnish with extra parsley and serve hot over cauliflower rice or as is with lemon wedges.
Prep Time: 10 minutes Bake Time: 10–14 minutes Total Time: 20–25 minutes
Nutrition (Per Serving)
- Calories: ~310
- Protein: 38g (high)
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 16g
