There’s something truly magical about Ina Garten’s Roasted Shrimp with Lemon and Garlic. Imagine juicy, tender shrimp, glistening with olive oil, brightened up by fresh lemon and aromatic garlic. Every bite is bursting with ocean flavor, while the lemon and garlic mingle together to create a warm, inviting dish that’s perfect for any cozy night in. It’s quick, too – you can whip this up in under 30 minutes, making it an excellent option for busy weeknights or a last-minute dinner gathering. Plus, you don’t need a ton of fancy ingredients; most are pantry staples!
If you love simple yet flavorful dishes that feel gourmet, keep reading! I promise this is just the recipe you need to impress your family or friends. Trust me, once you taste these tender shrimp, you’ll find yourself craving more.
Why You’ll Love Ina Garten Roasted Shrimp With Lemon And Garlic (Creamy, Easy, and Cozy)
This dish is all about balance and flavor. The juicy shrimp are naturally sweet, and the olive oil adds a silky richness. Combined with zesty lemon and bold garlic, it creates a delicious symphony of taste in every bite. It’s comforting yet fresh – perfect for any occasion!
Here’s why you’ll love making this recipe:
- Speedy: Ready in 30 minutes or less, ideal for weeknights!
- Texture: The shrimp are perfectly tender with a crisp, golden edge.
- Pantry-friendly: Most ingredients are likely already on hand.
- Meal-prep friendly: Perfect for quick lunches or dinners throughout the week.
- Dietary notes: A great option for gluten-free and low-carb diets.
Ingredients for Ina Garten Roasted Shrimp With Lemon And Garlic
- Jumbo shrimp – The star of the show; they become juicy and flavorful.
- Olive oil – Adds richness and helps achieve that beautiful golden color.
- Lemon juice – Brightens up the dish with its fresh, zesty flavor.
- Lemon zest – A little zing goes a long way in enhancing the lemony taste.
- Garlic cloves – Adds depth and an irresistible aroma as it cooks.
- Kosher salt – Enhances the natural flavors of the ingredients.
- Black pepper – A touch of warmth to balance the dish.
- Parsley – Adds a pop of color and a fresh herbal note.
- Lemon wedges – Essential for squeezing extra tartness over the shrimp while serving.
Ready to cook? See the recipe card for exact measurements below.
How to Make Ina Garten Roasted Shrimp With Lemon And Garlic
Phase 1 – Prep
- Preheat your oven to 400°F (200°C).
- Rinse the jumbo shrimp under cold water and pat dry with paper towels. This helps achieve that nice sear!
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, kosher salt, and black pepper. Whisk this together until blended.
- Add the shrimp to the bowl and toss to coat. Make sure every shrimp is covered in the garlicky goodness!
- Spread the shrimp evenly on a baking sheet. For best results, arrange them in a single layer.
Phase 2 – Cook/Assemble
- Place the baking sheet in your oven and roast for about 8-10 minutes. Keep an eye on them; they’re ready when they turn pink and opaque!
- While the shrimp are cooking, chop the parsley. It’ll be your garnish – a touch of green always brightens up the dish!
- Once they’re cooked, remove the shrimp from the oven. Don’t forget the enticing aroma filling your kitchen!
Phase 3 – Serve
- Transfer the roasted shrimp to a serving platter.
- Sprinkle chopped parsley on top for a fresh finish.
- Serve immediately with lemon wedges on the side. Squeeze that zesty lemon over the shrimp just before eating for a burst of flavor!
Pro Tips for the Best Results
- Buy raw shrimp: Fresh or frozen shrimp will yield the best flavor. Just make sure they’re thawed if frozen!
- Hot oven: A preheated oven ensures the shrimp roast quickly and evenly.
- Don’t crowd the pan: Give them space to get that perfect roast; crowded shrimp tend to steam instead of roast.
- Fresh garlic: Use fresh garlic instead of garlic powder for a stronger flavor.
- Stir well: Give the shrimp a good toss in the mixing bowl to coat evenly.
- Store leftovers: Keep any uneaten shrimp in an airtight container in the fridge for up to 2 days.
Common Mistakes to Avoid
- Overcooking the shrimp: It’s super easy to do! Keep an eye on them as they roast. They cook quickly when they turn pink and opaque. If left too long, they’ll get tough – no one wants that!
- Not peeling the shrimp: If you’re using shrimp with shells, make sure to peel them first. It saves you from having to do that at the dinner table, making it easier to enjoy.
- Skipping the lemon zest: Lemon zest boosts the flavor into something special! Don’t skip it—this tiny step makes a big difference.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free!
- Dairy-free: No dairy is used, making it suitable for dairy-free diets.
- Spicy: Add red pepper flakes to the garlic mixture for a spicy kick!
- Herbal: Try fresh dill or cilantro instead of parsley for a different flavor profile.
How to Serve Ina Garten Roasted Shrimp With Lemon And Garlic
- Best Pairings: Serve with rice, quinoa, or a fresh green salad to balance out the dish.
- Toppings: A sprinkle of feta on top can add a lovely salty punch.
- Garnishes: Extra lemon slices or fresh herbs sprinkled on top for color.
Make Ahead & Storage
Can I Meal Prep This?
Yes! You can prepare the shrimp and toss them in the marinade a few hours before cooking. Just store them in the fridge until you’re ready.
Storing Leftovers
Keep any leftover shrimp in an airtight container in the fridge for up to 2 days.
Freezing
You can freeze the cooked shrimp for up to 3 months. Just make sure they’re cooled completely before placing them in a freezer-safe bag.
Reheating
To reheat, pop the shrimp in the oven at 350°F (175°C) for about 5 minutes. If using a microwave, use low heat for about 30 seconds, stirring halfway through to keep them tender.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly! Just make sure to thaw them completely before cooking.
How to make it extra creamy without cream?
For a creamy texture, you can add a dollop of Greek yogurt or a splash of coconut milk after cooking.
Can I double it?
Absolutely! Just make sure to bake in batches if your pan isn’t big enough for all the shrimp.
How to fix a too-thick soup?
If your broth is too thick, add a little extra water or broth and stir until desired consistency.
Ina Garten’s Roasted Shrimp with Lemon and Garlic is a flavor-packed dish that’s simple to make and sure to impress! This delightful recipe makes dinner feel special without complicated steps. Don’t forget to check out our other delicious seafood recipes for more inspiration!
Roasted Shrimp with Lemon and Garlic
Ingredients
Main Ingredients
- 1 pound jumbo shrimp, peeled and deveined Fresh or thawed if frozen
- 1/4 cup olive oil For richness and color
- 2 tablespoons lemon juice Freshly squeezed
- 1 tablespoon lemon zest Enhances the lemony flavor
- 4 cloves garlic, minced For depth of flavor
- 1 teaspoon kosher salt To enhance flavors
- 1/2 teaspoon black pepper For warmth
- 1/4 cup fresh parsley, chopped For garnish
- 2 wedges lemon, for serving For added tartness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rinse the jumbo shrimp under cold water and pat dry with paper towels.
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, kosher salt, and black pepper. Whisk together until blended.
- Add the shrimp to the bowl and toss to coat evenly.
- Spread the shrimp evenly on a baking sheet in a single layer.
Cooking
- Place the baking sheet in the oven and roast for about 8-10 minutes, until the shrimp turn pink and opaque.
- While the shrimp are cooking, chop the parsley for garnish.
Serving
- Transfer the roasted shrimp to a serving platter.
- Sprinkle chopped parsley on top and serve immediately with lemon wedges on the side.