Roasted Lemon Garlic Shrimp

This post was originally publish on March 21, 2012

Roasted Lemon Garlic Shrimp - Supper for a Steal

I remember the first time I had shrimp. It was popcorn shrimp from Red Lobster. Before then I refused to touch it and for a few years after, popcorn shrimp was the only shrimp I would eat. I have come a long way since then and now shrimp is probably one of my favorite meals.

I discovered this roasted lemon garlic shrimp recipe a few months ago and have made it multiple times since.  Serve with rice or orzo with the extra lemon garlic sauce drizzled over, divine.

Roasted Lemon Garlic Shrimp I like to buy the deveined, but still in the shell shrimp. You can buy them peeled as well, but it’s going to cost you $1-2 more per pound. Peeling them is the easy part.

For these updated pictures, I used medium shrimp because they were cheaper. I usually prefer large shrimp for this dish, but you know I’m not going to pay an extra $3-4 per pound for the larger shrimp.

Old photo

Roasted Lemon Garlic Shrimp
Prep time
Cook time
Total time
Serves: 4
  • ⅓ cup olive oil
  • 2 lemons, 1 zested, both cut into slices
  • ½ tbsp dried thyme
  • salt and pepper
  • 1 tbsp butter
  • 1 pound fresh shrimp, deveined with tails off
  • 5 cloves garlic, minced
  1. Preheat oven to 400 degrees. In a large glass dish combine olive oil, lemon zest, thyme, salt and pepper.
  2. Bake the spices for 8 minutes.
  3. Remove pan from the oven and add butter.
  4. Add shrimp, garlic, and lemon slices. Mix. Bake for 6-7 minutes until shrimp are fully pink.

Adapted from Cinnamon Girl Recipes

Approx cost per serving: $3.37

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