Keto Baked Parmesan Shrimp is the perfect seafood dinner or seafood appetizer. It is easy to prepare, done in minutes, and so tasty! It is truly “fast food.” We always laugh when someone says “fast food” in a derogatory way. Shrimp is the ultimate fast food, yet it is super delicious. With shrimp, you can also avoid the frozen food dilemma (when you have nothing thawed for dinner). About 5 minutes under cold running water and you are ready to go. You will love this recipe!

So, there you have it, “fast food” that is so tasty and so good for you! We always have a few bags in the freezer. We like to have U15 or 15-20 counts or “jumbo shrimp” on hand for dishes like Keto Baked Parmesan Shrimp. Then we make sure we have higher count for our creamy shrimp dinners (check out our Keto Shrimp in Tomato Basil Cream Sauce). All that is left is for Joanie to create classic Keto/Low Carb recipes in her kitchen.

Ingredients

Shrimp is clearly the key ingredient in this recipe. Go out and buy a few bags! It is a Keto staple. The carbs will be low in any recipe featuring shrimp and, well, who doesn’t love shrimp? Joanie will usually pan fry shrimp or I will grill them. However, for this recipe Joanie wanted to use the oven for a “shrimp bake.” Similar to her other baked shrimp recipes, ones using “parmesan” seem to work best in the oven. You might also like to try some of our other shrimp recipes:

Keto Baked Parmesan Shrimp

Another important ingredient for this recipe is the dipping sauce. Joanie chose her Low Carb Remoulade Sauce. It pairs so well with shrimp. It is almost like a tartar sauce with a little heat. We also use our Smoked Paprika Aioli for seafood dipping. It is very versatile and would also work well. Since this recipe is loaded with that cheesy-parmesan flavor, you might also decide to enjoy a few without any sauce. The parmesan and garlic flavors are awesome just the way they come from the oven. They are also delicious whether hot or cold.

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Preparation Tips

Joanie briefly marinated her shrimp for this recipe in a buttery garlic mixture. This not only added the underlying flavor she wanted, but it also created the glue for the parmesan coating. Dredging is the best method for coating the shrimp with the parmesan mixture. Some may marinate for longer in the refrigerator, but shrimp is not as porous as meat so you are not really looking for a marinade flavor throughout. Finally, you want to use room temperature shrimp so your melted butter will not clump. Melted butter with cold shrimp will cause a clumpy mess.

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You want the parmesan crust to stick to your shrimp for this recipe. This requires dredging in the parmesan mixture. Simply sprinkling on top before baking will produce an uneven coating that will not likely adhere. Joanie also likes using a cooling rack inserted into a parchment-lined baking pan, so that the heat is even around the shrimp. Leave space between the shrimp when baking. Also, the high heat (475 degrees F) works well to shorten the cooking time and provide the desired crunch without over-cooking the shrimp.