Easy shrimp with Gremolata dressing combines roasted shrimp with a simple dressing of parsley, lemon, garlic and olive oil that bursts with flavor.
In less than 20 minutes, you can have an elegant dinner on the table or an impressive appetizer for your guests. The shrimp are simply roasted with some butter, oil, garlic and green onions for 6-8 minutes, then drizzled with a gremolata dressing using a fresh, flavourful blend of parsley, garlic, lemon and olive oil. The most important thing in this recipe is to make the shrimp plump, juicy and tender by not overcooking them (and turning them to rubber). I use large shrimp with a 16-20 count (meaning there are 16-20 shrimp per pound). If you use smaller ones, just reduce the cooking time a bit.
I like to serve these shrimp with basmati rice and veggies. Or with some crusty bread to mop up the sauce. Last week, I served them over Coconut Green Curry Vegetables. Good! I’ve also used them as an appetizer at room temperature – a nice change from shrimp with the horseradish-ketchup cocktail sauce.
Sooo…. a few bonus points for easy shrimp with gremolata dressing:
- its a quick make ahead dish (even if you serve the shrimp right away, you can still make the gremolata dressing ahead)
- clean up is a snap – just two small bowls and a pan lined with foil (toss the foil and put the pan back in the cupboard)
- it’s pretty low in calories
- it only has a few ingredients
- it’s pretty on the plate
- it tastes great
Check out a few of our other shrimp dishes below this recipe.
Other shrimp dishes you might like (all under 30 minutes):