You are going to make this Lemon Garlic Shrimp again and again because it is 10 minutes start to finish! Even if you have to defrost, peel and devein the shrimp you can keep it under 20 minutes. AND,, if you use the microwave for the defrosting and the cooking you will do it even faster. What could be better for a quick and easy week night meal? You could also have this as an appetizer with a Sunday kinda bigger meal.
Set the oven at 400°F. (or have the microwave standing by) Put the peeled and deveined shrimp in a bowl. Drizzle with about 2 tablespoons of olive oil. Add the garlic, parmesan cheese, lemon (zest or juice), salt and pepper. You might want to also add a pinch of red pepper flakes but that’s up to you. Put your hands in the bowl and toss everything together.
Spread everything out on a cookie sheet. You can line the sheet with aluminum foil or parchment paper because it will make the clean up easier. Bake it for about three to four minutes or until the shrimp is pink. Or, you could put it in a microwave safe bowl and zap it in 30 second shots mixing it between shots until your shrimp is pink and firm.
You can serve this up with any quick and easy veggie dish. Some chilled pinot grigio, chablis or soave would go great with your Lemon Garlic Shrimp.