Roasted Shrimp with Lemon and Garlic
A quick and flavorful dish featuring juicy shrimp roasted with lemon, garlic, and olive oil, perfect for any cozy night in.
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.
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. Can be frozen for up to 3 months. Reheat in a 350°F oven for 5 minutes.