Easy Baked Shrimp Recipe with Gremolata Dressing
Toss plump shrimp with a zesty dressing of fresh parsley, lemon, garlic and olive oil for a delicious and simple baked shrimp recipe with gremolata dressing. Less than 20 minutes for a lovely dinner or impressive appetizer.
Servings (change as needed): 6 appetizer (2-3 main dish)
Ingredients
- 1 pound large shrimp (16-20 count), peeled and deveined (if using smaller shrimp, reduce cooking time)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, finely chopped
- 1 teaspoon minced garlic (1 clove)
- kosher salt and black pepper, to taste
Gremolata Dressing
- 1/2 cup finely chopped fresh parsley I use curly parsley
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- 3 tablespoon olive oil or a bit more if needed
- salt and pepper to taste
- Garnish (optional): fine strips of lemon peel (don't include the bitter 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 paper towels 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. Depending on how large they are you may have to cook the shrimp for 8-10 minutes. Note 1 and 2.
- 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 thin strips of lemon peel and some extra fresh parsley 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
- To boil shrimp instead of baking/roasting them: 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.
- How to tell when shrimp are cooked:
- When the end of the thicker part of the shrimp (opposite the tail) turns opaque, the shrimp is done.
- The inside should just lose its translucency. The outside will turn bright pink or white depending on the type of shrimp.
- Cut off a little piece and check for doneness.
- Gremolata variations:
- Use cilantro instead of parsley
- Add crushed walnuts or a teaspoon of horseradish
- For spicy shrimp, you can add a pinch of cayenne pepper or red pepper flakes, a little chili paste or chili crisps
- Skip the olive oil for a lower calorie and fat option. (We included oil in the gremolata to turn it into a dressing, but you can leave it out or use less)
- Make ahead:
- The gremolata dressing can be made several days ahead.
- For an appetizer, make the shrimp ahead, cool them, then store them (separately from the gremolata) in an airtight container in the fridge for up to 2-3 days. Add the gremolata and serve the shrimp dish cold.
- Leftovers can stay in the fridge for a day or two.
- As a main dish, ideally, roast the shrimp just before serving and add the gremolata. If not possible, serve them at room temperature. It is difficult to reheat shrimp without turning them rubbery.
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