Zesty Lemon Garlic Roasted Shrimp

$- 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 3 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon smoked paprika - 1/4 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste The main ingredients for Lemon Garlic Roasted Shrimp make this dish pop with flavor. Large shrimp are the star. They are juicy and tender when cooked right. Minced garlic adds a strong and tasty kick. Olive oil helps the shrimp roast evenly. The zest and juice from the lemon give a fresh burst of flavor. Smoked paprika adds warmth, while red pepper flakes can spice things up if you like. - Fresh parsley, chopped for garnish - Additional lemon wedges For garnishing, fresh parsley adds color and a light taste. Plus, additional lemon wedges allow you to squeeze more juice on your shrimp. This extra touch makes each bite even better. You can be creative with your garnishes to make the dish look appealing and delicious. {{ingredient_image_1}} To start, gather your ingredients. You need olive oil, garlic, lemon zest, and spices. First, take a large bowl. Pour in 3 tablespoons of olive oil. Add 4 cloves of minced garlic. Then, zest one lemon and add it to the bowl. Squeeze in the juice of that lemon. Now, sprinkle in 1 teaspoon of smoked paprika and 1/4 teaspoon of red pepper flakes if you want some heat. Add salt and black pepper to taste. Mix everything well to ensure even distribution of flavors. Now, it's time to add shrimp to the marinade. Use 1 pound of large, peeled, and deveined shrimp. Toss the shrimp in the bowl. Make sure each piece is coated with the marinade. Let the shrimp marinate for about 15 minutes. This step helps the shrimp absorb all the zesty flavors. Preheat your oven to 400°F (200°C). While it heats up, prepare a baking sheet. Line it with parchment paper for easy cleanup. After marinating, spread the shrimp in a single layer on the baking sheet. Avoid crowding them; this helps them cook evenly. Roast the shrimp in the oven for 8 to 10 minutes. They are done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery. Once out of the oven, garnish the shrimp with fresh parsley for a bright finish. You can change the heat by adding red pepper flakes. Start with a little, then taste. If you like spice, add more. You can also switch herbs. Try fresh dill or oregano for a new twist. Set your oven to 400°F (200°C) for perfect roasting. This temp cooks shrimp fast and keeps them juicy. Watch closely as they roast. Shrimp cook quickly, so check at 8 minutes. They are done when pink and opaque. Overcooked shrimp become rubbery, so take them out on time. Serve the shrimp on lemon-infused rice or with garlic bread. This adds a nice touch. For color, use fresh parsley on top. You can also add lemon wedges on the side. It makes the dish look fresh and bright. Pro Tips Marinate for Maximum Flavor: Allowing the shrimp to marinate for at least 15 minutes helps to infuse them with the zesty lemon and garlic flavors for a more delicious result. Perfect Roasting Time: Keep a close eye on the shrimp while roasting; they should turn pink and opaque in 8-10 minutes. Overcooking can lead to a rubbery texture. Customize the Heat: Adjust the amount of red pepper flakes according to your heat preference. You can also add a pinch of cayenne for an extra kick. Fresh Herbs Matter: Always use fresh parsley for garnishing. It not only adds vibrant color but also enhances the overall freshness of the dish. {{image_2}} You can add fresh herbs to your shrimp for more taste. Try thyme or rosemary. They give a nice earthy flavor. You can also mix in other citrus fruits. Orange or lime juice can brighten the dish. This change makes the shrimp taste new and exciting. If you need gluten-free options, this recipe is great. All the ingredients are naturally gluten-free. Just make sure your spices are as well. For those on a low-carb diet, this dish fits perfectly. Shrimp are low in carbs but high in protein. Enjoy them without worry. You don’t have to roast shrimp in the oven. You can sauté them on the stovetop too. Heat some olive oil in a pan and cook the shrimp for a few minutes. This gives a quick and tasty meal. Another option is grilling. Grilling adds a nice smoky flavor. Just toss the shrimp on the grill for a few minutes. They’ll be full of flavor! To store leftover shrimp, place them in an airtight container. This keeps them fresh. Make sure they cool down first. You can refrigerate the shrimp for up to two days. When reheating, avoid the microwave if possible. Instead, warm them in a skillet on low heat. This helps keep them juicy. You can also add a splash of lemon juice for flavor. If you want to save shrimp for later, freezing works well. First, let the cooked shrimp cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. You can freeze shrimp for up to three months. To thaw, move the bag to the fridge the night before. For a quick method, you can also run the bag under cold water. Avoid thawing shrimp in the microwave, as it can cook them unevenly. To keep shrimp juicy and tender, marinate them well. Use the marinade made of olive oil, garlic, lemon zest, and lemon juice. Let the shrimp sit in the marinade for about 15 minutes. This time lets the shrimp soak up all the tasty flavors. When cooking, avoid high heat and long cooking times. Roast the shrimp at 400°F for just 8 to 10 minutes. Watch them closely. They are done when they turn pink and opaque. Overcooking will make them tough. Yes, you can use frozen shrimp for this recipe. First, thaw the shrimp properly. The best way is to put them in the fridge overnight. If you need them fast, place them in a bowl of cold water for about 15-20 minutes. Change the water every few minutes. After thawing, remove the shells and devein them if needed. Then, you can follow the same steps in the recipe. Just remember to adjust cooking time if your shrimp are a bit larger or smaller. Lemon Garlic Roasted Shrimp tastes great with many side dishes. Here are a few ideas: - Lemon-infused rice: The rice soaks up the lemon flavor. - Garlic bread: Perfect for dipping into the leftover juices. - Green salad: A light salad with fresh veggies adds crunch. - Quinoa or couscous: These grains make a nice, hearty side. Mix and match to find your favorite combo! You can make tasty Lemon Garlic Roasted Shrimp with simple steps and ingredients. Start with the right shrimp and a flavorful marinade. Remember to not overcook the shrimp to keep them juicy. Try different spices and cooking methods to change it up. Store leftovers well to enjoy later. This dish is great for quick meals or impressing guests. With these tips, you will create a shrimp dish that delights everyone. Enjoy your cooking journey!$

Zesty Lemon Garlic Roasted Shrimp

A flavorful and easy-to-make shrimp dish with lemon and garlic.

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Prep Time 15

Cook Time 10

Total Time 25

Ingredients

1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
3 tablespoons olive oil
1 lemon zest
1 lemon juice
1 teaspoon smoked paprika
0.25 teaspoon red pepper flakes (optional)
to taste salt and freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes, salt, and black pepper. Mix well.
Add the peeled and deveined shrimp to the bowl and toss to coat them evenly with the marinade. Let the shrimp marinate for about 15 minutes to absorb the flavors.
Spread the marinated shrimp in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 8-10 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them.
Remove from the oven and garnish with chopped fresh parsley before serving.

Notes

Serve the roasted shrimp on a bed of lemon-infused rice or alongside garlic bread. Garnish with additional lemon wedges and sprinkle parsley on top for a vibrant touch.

Keyword garlic, lemon, roasted, shrimp