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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.  

Shrimp with Gremolata Dressing on plate f

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 More!
  • 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

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

How to make roasted shrimp with gremolata dressing

raw shrimp, lemon, parsley, garlic oil, salt, pepper,
Ingredients: large shrimp, lemon, parsley, garlic, salt and pepper. You will also need some green onions and butter for roasting the shrimp.
raw shrimp marinating with butter, garlic, green onions
Mix shrimp with melted butter, garlic and chopped green onions. Let this sit for 10-15 minutes if you have time (or while the oven is heating).
roasted shrimp in pan
Place shrimp in a single layer on a pan lined with parchment or foil (for easy clean up). Roast for 6-8 minutes, depending on size of shrimp, until just opaque. Don’t over cook.
minced garlic, parsley and lemon zest on cutting board
Finely grate garlic, chop parsley and zest lemon.
gremolata in bowl
Combine parsley, lemon and garlic in a bowl to make the gremolata. Add a few tablespoons of oil to create a dressing – and salt and pepper to taste.
Shrimp with Gremolata Dressing over rice on plate
Toss gremolata with the cooked shrimp and serve.

Roasted Shrimp with Gremolata Dressing on plate 3

Shrimp with Gremolata Dressing on plate f
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5 from 7 votes

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.  
Prep Time12 mins
Cook Time6 mins
Total Time18 mins
Course: Appetizer, Main Course
Cuisine: American, Italian-style
Servings: 6 appetizer (2-3 main dish)
Author: Cheryl

Ingredients

  • 1 lb (450g) large shrimp (16-20 count), peeled and deveined
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 green onions, finely chopped
  • 1 tsp 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 tbsp lemon juice
  • 1 clove garlic, grated
  • 3 tbsp -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.

Notes

  1. 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. 
  2. 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 values are estimates.

Nutrition

Nutrition Facts
Roasted Shrimp with Gremolata Dressing
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 196mg65%
Sodium 995mg43%
Potassium 107mg3%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 520IU10%
Vitamin C 12mg15%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted shrimp with gremolata dressing, originally published in 2017, has been updated with new information and picture edits. 

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