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Shrimp with Gremolata Dressing on plate f
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5 from 9 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 (change as needed): 6 appetizer (2-3 main dish)
Author: Cheryl


  • 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)


  • 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.


  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.
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