Preheat the oven to 400°F (200°C) and line a shallow baking dish or rimmed baking sheet with parchment paper. If you prefer, lightly grease the baking dish instead.

If using frozen shrimp, thaw them completely. Remove any excess moisture by patting the shrimp very thoroughly with paper towels. This step helps prevent the shrimp from becoming watery while baking.

Add the olive oil, minced garlic, Parmesan cheese, lemon juice, paprika, Italian seasoning, onion powder, black pepper, and salt to a large mixing bowl. Stir until the ingredients form a thick, flavorful coating.

Add the dry shrimp to the bowl and gently toss them with the garlic-Parmesan mixture. Make sure the seasoning coats the shrimp evenly, but avoid aggressively stirring or squeezing them.

Arrange the coated shrimp in a single layer on the prepared baking dish. Leave a little space between the shrimp whenever possible so they roast rather than steam. If your pan is too crowded, use a second baking dish.

Bake the shrimp for approximately 7–10 minutes, checking early because cooking time depends on shrimp size. The shrimp are ready when they are opaque throughout and cooked through.

If you want extra golden Parmesan edges, switch the oven to broil for approximately 30–60 seconds. Watch the shrimp continuously during this step because the Parmesan can brown very quickly.

Remove the shrimp from the oven as soon as they're cooked. Sprinkle the chopped fresh parsley over the top and squeeze fresh lemon juice over the shrimp for a bright finish.

Serve immediately with roasted vegetables, rice, potatoes, salad, or another favorite side. Spoon any crispy Parmesan pieces from the baking dish over the shrimp before serving.

For meal prep, allow the shrimp to cool slightly before dividing them into four airtight containers. Refrigerate for up to 3 days and reheat gently only until warmed through to help maintain the tender texture.