Rinse the shrimp under cold running water, then peel and devein if not already cleaned. Pat them completely dry using paper towels. This step is important because removing excess moisture helps the seasoning stick better and prevents the shrimp from becoming watery while baking.

In a medium bowl, add the minced garlic, olive oil, lemon juice, paprika, black pepper, and a pinch of salt. Mix everything together until well combined. This creates a flavorful base that will coat each shrimp evenly and infuse it with rich garlic and citrus notes.

Add the Greek yogurt and grated parmesan cheese to the same bowl. Stir thoroughly until the mixture becomes smooth and slightly creamy. The yogurt helps keep the shrimp tender while boosting protein, and the parmesan adds a savory, slightly nutty flavor.

Place the cleaned shrimp into the bowl with the mixture. Gently toss using a spoon or your hands until every shrimp is evenly coated. Make sure the seasoning and coating are well distributed so each piece cooks with balanced flavor.

Preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper or lightly grease it to prevent sticking. Arrange the shrimp in a single layer, leaving a little space between each piece so they cook evenly and don’t steam.

Place the tray in the oven and bake for 8–10 minutes, or until the shrimp turn pink, opaque, and slightly golden on top. Keep a close eye on them, as shrimp cook quickly and can become rubbery if overbaked.

Remove the shrimp from the oven and let them rest for a minute. This helps the juices settle and keeps them tender.

Serve immediately while warm, optionally garnished with fresh parsley or a squeeze of lemon juice for extra freshness and flavor.