Shrimp Parmesan

By: Olivia Ribas Updated: 3/20/25

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This creamy shrimp parmesan recipe is perfect for a busy weeknight. It’s a super yummy and fresh meal, ready in under 30 minutes using just one skillet for easy cleanup.

Dark green spinach and beautiful, bright red cherry tomatoes add a lot of color to this dish, making it even tastier. It’s made creamy with canned coconut milk and fresh, salty parmesan cheese adds loads of flavor.

Overhead view of a white pan with creamy parmesan shrimp with greens and tomatoes.

Shrimp parmesan is so simple and easy to make, yet it feels a bit fancy which makes it a great dish for hosting guests.

If you’d rather serve a lovely chicken dish, consider my Creamy Parmesan Chicken Skillet or Chimichurri Chicken.

How To Make Creamy Shrimp Parmesan

Ingredients

Shrimp — I recommend extra-large, peeled, and deveined shrimp. Buy them fresh, at the meat and seafood counter, or frozen.
Extra virgin olive oil — Avocado oil will also work fine!
Seasonings — Salt, black pepper, and paprika.
Butter — I prefer to use unsalted, though salted will work in a pinch.
Garlic — Whole fresh cloves taste best, but you can use a jar of minced garlic to save time if desired.
Cherry tomatoes — Sweet, tart and colorful! Grape tomatoes also work, but I prefer cherry as they’re a bit more flavorful.
Spinach — Beautiful fresh greens! You can also use kale in lieu of spinach.
Coconut milk — Canned not boxed, heavy cream also works.
Parmesan cheese — I highly recommend grating fresh parmesan from a block! When stored properly a block of parm lasts for a LONG time in the refrigerator, which is great because you can use it to make all kinds of yummy things like this Parmesan Brussels Sprouts Salad for instance.
Parsley — Optional garnish for extra color and flavor.

Instructions

Season and sauté shrimp:

Measure olive oil into a large skillet on the stovetop and turn the heat to medium-high.
Meanwhile, place shrimp in a small bowl and season with salt, pepper, and paprika.
Sauté shrimp for 1-2 minutes on each side, until pink and opaque in appearance. Avoid overcrowding as this can create a steaming effect, work in batches if necessary.
Remove cooked shrimp from the skillet and set to the side.

overhead view of raw shrimp on a white plate.

Sauté garlic, tomatoes, and greens:

Reduce heat from medium-high to medium and add your butter to the pan. Once melted, add garlic and sauté about 30 seconds.
Add halved cherry tomatoes to the pan and season with salt and pepper. Stir continuously and cook until the tomatoes begin to burst, then add spinach and sauté until wilted.

Add milk and cheese:

Finally, stir in your canned coconut milk and grated parmesan cheese. Bring the mixture to a simmer, then reduce heat to low and allow it to reduce for 2-3 minutes.

Serve:

Stir cooked shrimp back into the skillet! Mix until all pieces are coated with sauce.
Remove the pan from the heat and add some chopped parsley. Extra parmesan is also a GREAT and super tasty garnish.
Serve and enjoy!

Recipe Tips

I highly recommend buying shrimp that have already been peeled and deveined. This will save you a lot of time in the kitchen because you won’t have to shell them by hand.
If you buy frozen shrimp, you’ll need to thaw before cooking. You can leave them in the refrigerator overnight, or simply empty shrimp into a colander and run under cool water for a minute or two.
Don’t overcrowd shrimp when sautéing as this can create a steaming effect. Use an extra-large skillet or cook in batches, if necessary.
Overcooked shrimp can turn out pretty tough and chewy. They cook really fast! 1-2 minutes per side should be sufficient. And remember, they’ll go back into the hot mixture at the end, too.
Don’t substitute boxed coconut milk for canned, it’s far less rich and creamy.
Canned coconut milk often separates as it sits on the shelf. The fats rise to the top of the can while the liquids sink to the bottom. I often scoop everything into a small bowl and microwave briefly to recombine fats and liquids!
I prefer using baby spinach in this recipe, but regular will also work. You can also substitute kale.

How To Store Leftovers

To Store: Allow leftovers to cool and transfer them to an airtight container. Store in the refrigerator for up to 3 days.

To Freeze: You can also store leftovers frozen in a freezer-safe container for 3-4 months.

To Reheat: Allow leftovers to thaw in the refrigerator overnight (if reheating from frozen). Heat them back up in the microwave, or in a skillet on the stovetop!

Serve Shrimp Parmesan With

This creamy shrimp parmesan goes well with a lot of different sides! Here are some ideas for your dinner table spread:

Serve with cooked pasta or a grain like fluffy rice or quinoa. If you want a low-carb option, try some delicious cauliflower rice or zucchini noodles.
Bread is great for soaking up extra sauce! Try some yummy, low-carb dinner rolls with butter, or include a loaf of crunchy garlic bread on the side.
I also love this recipe with mashed potatoes or mashed cauliflower. They’re a great way to use up any leftover parmesan sauce.

Frequently Asked Questions

What kind of shrimp should I use?

You can use fresh or frozen shrimp. I like using extra-large or jumbo, but small or medium shrimp will work in a pinch. I would probably avoid using teeny tiny salad shrimp, however. Consider buying peeled and deveined shrimp with tails removed to save yourself time!

How do you thaw frozen shrimp?

You can either leave it in the refrigerator overnight or run cool water over the shrimp until they’re thawed.