Preheat the oven to 425 degrees and prepare a baking sheet with aluminum foil, cooking spray or parchment paper.
In a small bowl or plate, combine the parmesan cheese with seasoned salt and pepper. Set aside.
Dip each shrimp into melted butter and then into the seasoned parmesan cheese.
Place on a prepared baking sheet in a single layer.
Bake for 8 minutes or until the shrimp are cooked through.
Top with the fresh parsley and serve immediately. Garnish with fresh lemon if desired.
Storage – Leftover, cooked shrimp can be stored in an airtight container in the fridge for up to 3 days.Reheating – Leftovers can be reheated in the air fryer or oven at 350 degrees F for just a few minutes until warmed. You can also microwave the shrimp until warm – it doesn’t take long, about 30 seconds. Leftover shrimp can also be eaten cold - I love adding them to a salad.Quickly thaw frozen shrimp – You can thaw frozen shrimp by running them under cold water until the ice has melted. This only takes a few minutes.