You want dinner that flexes like a steakhouse entree but cooks faster than your coffee cools? This Keto Parmesan Shrimp Bake is your new weeknight power move. It’s buttery, garlicky, ridiculously cheesy, and crisp on top like it belongs on a restaurant special board.
No carb coma, no complicated prep, no 47 ingredients you’ll never use again. Just a sizzling pan of shrimp that tastes like you cheated—without actually cheating.
Why This Recipe Works
This bake stacks flavors: garlic butter base, lemon brightness, and a savory Parmesan crust that browns into a crunchy top. Shrimp cook fast and stay tender under a quick broil, so you get juicy bites—not rubber bands.
Almond flour replaces breadcrumbs for a toasty, nutty crunch without the carbs. The fat from butter and cheese keeps it filling, which means fewer late-night snack attacks. And yes, it’s a one-pan situation.
Minimal dishes = maximum win.
What You'll Need (Ingredients)
- 1.5 pounds large raw shrimp, peeled and deveined (tail on or off)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 lemon (zest and 2 tablespoons juice)
- 3/4 cup grated Parmesan cheese (freshly grated if possible)
- 1/3 cup almond flour (superfine works best)
- 1/4 teaspoon crushed red pepper flakes (optional but recommended)
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh chives, chopped (optional garnish)
- Lemon wedges, for serving
The Method – Instructions
- Prep the pan: Heat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet with a touch of olive oil.
- Pat the shrimp dry: Use paper towels to remove surface moisture. Dry shrimp = better browning and no watery bake.
- Make the flavor base: In a bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, smoked paprika, onion powder, salt, and black pepper.
- Coat the shrimp: Toss the shrimp in the bowl until evenly coated.
Spread them in a single layer in the baking dish. No overlapping. They need personal space.
- Mix the topping: In a separate bowl, combine Parmesan, almond flour, and parsley.
Sprinkle this mix evenly over the shrimp.
- Bake: Place in the oven for 8–10 minutes, until the shrimp turn pink and opaque.
- Broil for crunch: Switch to broil on high for 1–2 minutes to brown the Parmesan topping. Watch closely—cheese goes from golden to “uh-oh” very fast.
- Finish: Remove from the oven, garnish with extra parsley and chives, and serve with lemon wedges. Taste and adjust salt if needed.
- Serve ideas: Pair with garlicky sautéed zucchini, roasted asparagus, or a crisp arugula salad.
Cauliflower mash if you’re feeling cozy.
Keeping It Fresh
Shrimp are sprinters, not marathoners. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of butter until just warmed.
Avoid the microwave unless you love rubber bands (you don’t). If you must meal prep, keep the topping separate and assemble just before baking for the best texture.
Nutritional Perks
- Low-carb, high-satiety: Almond flour and Parmesan deliver crunch and depth without the breading. Your carbs stay low; your cravings stay quiet.
- Protein-packed: Shrimp bring lean protein to keep you fueled and focused.
- Healthy fats: Olive oil and butter make it satisfying and help you absorb fat-soluble nutrients.
Keto-friendly without feeling “diet.”
- Micronutrient bonus: Shrimp provide selenium, B12, iodine, and zinc. Lemon adds a little vitamin C and brightness for practically zero carbs.
Rough estimate per serving (serves 4): Calories: ~360, Fat: ~24g, Carbs: ~4g net, Protein: ~30g. Numbers will vary based on brands and shrimp size, FYI.
Avoid These Mistakes
- Overcooking the shrimp: Pink and opaque is the finish line.
Anything beyond that and you’re chewing erasers.
- Skipping the pat-dry step: Excess moisture waters down flavor and blocks browning. Paper towels are your friend.
- Using pre-shredded Parmesan only: Bagged cheese can be coated with anti-caking agents. Mix in some freshly grated for superior melt and flavor.
- Burying the shrimp: A mountain of topping prevents even cooking.
Aim for a thin, even layer.
- Going too heavy on lemon juice: Acid is great, but too much thins the sauce. Stick to the measured amount and serve extra wedges on the side.
Different Ways to Make This
- Herb bomb: Swap parsley for basil and thyme, add a pinch of dried oregano, and finish with a drizzle of good olive oil.
- Spicy Cajun: Replace paprika and onion powder with Cajun seasoning. Add extra red pepper flakes if you’re feeling bold.
- Garlic-Parmesan crust only: Double the topping and bake on a sheet pan with jumbo shrimp for an appetizer that disappears in five minutes.
Seriously.
- Dairy-free tweak: Use ghee or avocado oil and a dairy-free Parmesan alternative. Texture stays crisp; flavor still slaps.
- Air fryer move: Work in batches at 375°F (190°C) for 6–8 minutes, then 1 minute more to brown. Don’t crowd the basket, IMO.
- Surf-and-veggies tray bake: Add asparagus spears or halved cherry tomatoes around the shrimp.
Toss veggies in olive oil and salt first; bake everything together.
FAQ
Can I use frozen shrimp?
Yes, just thaw completely in the fridge or under cold running water, then pat very dry. Excess water is the enemy of crisp, so don’t skip drying.
What size shrimp works best?
Large or extra-large (16/20 to 21/25 count) are ideal. Smaller shrimp can overcook quickly and get lost under the topping.
Is almond flour required?
It’s the best keto-friendly option for crunch.
If you must sub, try crushed pork rinds for a zero-carb, extra-crispy topping. Coconut flour won’t work the same—too absorbent.
Can I make this ahead?
Assemble the shrimp and sauce up to 6 hours ahead, keep chilled, and add the Parmesan-almond topping right before baking. Cook when ready to serve for peak texture.
How do I know the shrimp are done?
They turn pink, opaque, and curl into a loose “C.” If they curl into a tight “O,” you’ve gone too far.
Aim for 8–10 minutes total bake time, then a quick broil.
What can I serve this with and keep it keto?
Roasted asparagus, zucchini noodles tossed in olive oil and lemon, cauli mash, or a crisp Caesar salad (hold the croutons). Keep it simple and green.
Can I use pre-cooked shrimp?
Not recommended. They’ll overcook and turn rubbery under the broiler.
Start with raw shrimp for the best results.
Does this reheat well?
It reheats decently in a skillet on low heat with a pat of butter, but it’s definitely best fresh. Make only what you need if you can.
In Conclusion
This Keto Parmesan Shrimp Bake brings steakhouse-level flavor with weeknight effort. It’s fast, cheesy, garlicky, and gives you that golden, crunchy finish without carb-loaded breadcrumbs.
Keep a bag of shrimp in the freezer, a wedge of Parmesan in the fridge, and this recipe in your back pocket. When you need a win on the table in 20 minutes, this is it—clean, bold, and dangerously good.
