Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.

Thaw the shrimp under cold water if needed and ensure both the inner and outer veins are removed.

Rinse the shrimp and wash your hands well.

Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.

Rinse the lemon, cut it in half, and zest one half, adding it to the cheese mixture.

Rinse the parsley, chop it, and add it to the cheese mixture. Toss the cheese mixture to blend.

Melt the butter in a microwave-safe measuring cup.

Set up an assembly line with the shrimp, butter, cheese mixture, and the sheet pan.

Place a few shrimp into the measuring cup with the butter. Take each piece of shrimp out of the butter and dredge it in the cheese mixture, coating both sides.

Place the coated shrimp onto the sheet pan and continue with the rest of the shrimp.

Bake for 8-10 minutes, or until the shrimp is cooked through but not tough.

Squeeze the juice of half a lemon over the shrimp and serve over rice or with crusty bread for dipping in the garlic butter.

Store leftover shrimp in the refrigerator for up to four days.