Preheat the oven to 380° F.
Remove the head of each shrimp and carefully peel and devein each shrimp, leaving the tail on.
Make a few shallow cuts across the shrimp, widthwise, all the way to the tail. This prevents the shrimp from curling too much during the cooking process.
Put the shrimp in a bowl and season with salt, pepper and smoked paprika. Toss the shrimp using your fingers or a spoon, and coat the shrimp evenly.
Cover a baking sheet with Reynolds Wrap® Non-Stick foil, with the matte side facing up.
Place the wrappers on the Reynolds Wrap Non-Stick foil and brush the inside of the wrapper with a little oil.
Add a little parmesan cheese in the center of each wrapper and top with a shrimp.
Wet your index finger and run it along the edge of a wrapper. Fold the wrapper in half and gently press the edges to seal the dumpling, leaving the tail sticking out. Make sure that the wrapper is properly sealed, otherwise it may open up while it’s baking. Repeat this step for all the dumplings.
Bake in the oven for 10 minutes and flip the dumplings over. Bake for another 5 to 7 minutes, until crispy and golden.
Serve as is or with your favorite dipping sauce.