Roasted Shrimp with Gremolata Dressing
Toss plump roasted shrimp with a zesty Gremolata dressing of fresh parsley, lemon, garlic and olive oil for a delicious and simple light dish.
In less than 20 minutes, you can have an elegant dinner on the table or an impressive appetizer for your guests.
How simple is this recipe? Very. Just roast the shrimp with butter, oil, garlic and green onions for 6-8 minutes, then drizzle them with a gremolata dressing.
The most important tip 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). It’s fine to use smaller shrimp. Just reduce the cooking time a bit.
About gremolata
- Gremolata is a condiment, originated in Italy, made by blending garlic, parsley and lemon zest. I add a bit of olive oil to turn it into a dressing.
- Here are some differences between gremolata and similar condiments
- Chimichurri includes vinegar and chili peppers (not used in gremolata)
- Pesto typically includes pine nuts and Parmesan cheese in addition to herbs. See our recipe for classic basil pesto.
- Salsa verde is a blend of herbs, salt, nuts and oil.
- For more details, check out this article Chimichurri, Salsa Verde and Pestos
- Gremolata is wonderful over vegetables like our crispy smashed potatoes with gremolata, over fish like our slow roasted salmon with gremolata (or this easy shrimp dish) and with roasted or grilled meats.
How to serve roasted shrimp with gremolata
As a main dish
- I like to serve this easy shrimp dish with Basmati rice and veggies such as roasted bok choy and broccoli, Parmesan roasted cauliflower or green beans with panko crumbs.
- Or, for a lighter option instead of rice, try our cauliflower rice recipe with pesto.
- Last week, I served the shrimp with gremolata over Green Curry Vegetables. Good!
As an appetizer
- The dish also makes an easy shrimp appetizer, served at room temperature. A nice change from shrimp with the horseradish-ketchup cocktail sauce.
Yes, it’s worth making these roasted shrimp with gremolata because…
- The dish only has a few ingredients
- 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 a low calorie quick healthy dinner idea
- It’s pretty on the plate and it tastes great
Tailor To Your Taste
Looking to try a few variations?
- Instead of roasting the shrimp, you can boil them. See instructions in recipe notes.
- You can vary the gremolata by:
- using cilantro instead of parsley,
- adding crushed walnuts or a teaspoon of horseradish
- turning up the heat with a pinch of red pepper flakes
- skipping the olive oil for a lower calorie and fat option.
Make Ahead
- As an appetizer, these shrimp can be made a day ahead and kept in the fridge. Serve cold.
- As a main dish, you can make the gremolata dressing several days ahead.
Other easy shrimp dishes you might like
- lemon pasta with shrimp in 30 minutes
- 20 minute shrimp picatta
- grilled shrimp tacos with coconut chili sauce
- shrimp chowder Thai-style
- shrimp lettuce wraps with mango slaw
- herb shrimp and polenta
- grilled pesto shrimp panzanella
- grilled shrimp rolls
- butterflied shrimp (baked)
- simple paella recipe (this one takes a bit longer, 45 minutes)
How to make roasted shrimp with gremolata dressing
Roasted Shrimp with Gremolata Dressing
Toss plump roasted shrimp with a zesty Gremolata dressing of fresh parsley, lemon, garlic and olive oil for a delicious simple light dish. In less than 20 minutes, you can have an elegant dinner on the table or an impressive appetizer for your guests.
Servings: 6 appetizer (2-3 main dish)
Ingredients
- 1 pound (450g) large shrimp (16-20 count), peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, finely chopped
- 1 teaspoon minced garlic (1 clove)
- kosher salt and pepper, to taste
Gremolata Dressing
- 1/2 cup (60g) finely chopped fresh parsley I use curly parsley
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 3 tablespoon -4 olive oil
- salt and pepper to taste
- garnish (optional): fine strips of lemon peel (don't include the white pith underneath)
Instructions
- HEAT OVEN to 425F/218c
- PREPARE AND ROAST SHRIMP: In a medium microwavable bowl, add butter, oil, garlic and green onions. Microwave for 10-15 seconds just until butter is melted. Pat shrimp dry with a paper towel and add them to bowl. Toss to combine. Let sit for 10-15 minutes if you have time. Line a large pan with tin foil. Place shrimp mixture on the pan and spread out the shrimp in a single layer. Lightly salt and pepper. Roast in center of oven for 6-8 minutes until no longer translucent and just cooked through. Note 1.
- MAKE THE GREMOLATA DRESSING: Combine all Gremolata ingredients in a small bowl and mix together.
- ASSEMBLE AND SERVE: Spoon shrimp onto a platter and top with the gremolata dressing. Sprinkle on strips of lemon peel if desired. Serve with rice and vegetables as a main dish. Or serve as an appetizer (hot or room temperature) with toothpicks or forks.
Recipe Notes
- To boil shrimp: Instead of roasting you can boil shrimp. Place peeled, deveined shrimp in boiling salted water. Bring back to boil, lower to medium-low heat and cook for 3 minutes for just until shrimp turn pink and lose their translucence. Drain and then run under cold water to stop the cooking process.
- Make ahead:
- As an appetizer, these shrimp can be made a day ahead and kept in the fridge. Serve cold.
- As a main dish, you can make the gremolata dressing several days ahead.
Nutrition
Calories: 180kcal | Carbohydrates: 1g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 995mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 2mg
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Roasted shrimp with gremolata dressing, originally published in 2017, has been updated with new information and picture edits.
I used smaller shrimp (21-30) that were peeled, deveined and tails removed. I put two each on small wooden skewers and served them as a cold appetizer. They were delicious.
Great presentation idea!. Thanks for leaving a comment Susan.