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Easy Roasted Lemon-Garlic Shrimp

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One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice. (Great for shrimp cocktail too!)

One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice.Easy Roasted Lemon-Garlic Shrimp

You can prepare them so many different ways, but lemon – garlic is one of the simplest. Serve it with roasted asparagus, over pasta, or over your favorite salad.

One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice.

Easy Roasted Lemon-Garlic Shrimp

4.91 from 10 votes
1
Cals:216
Protein:35
Carbs:3
Fat:6
One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice. (Great for shrimp cocktail too!) You can prepare them so many different ways, but lemon - garlic is one of the simplest. Serve it with roasted asparagus, over pasta, or over your favorite salad.
Course: Dinner, Lunch
Cuisine: American
One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 9 to 10 jumbo shrimp

Ingredients

Instructions

  • Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.
  • Combine the shrimp, garlic, oil and crushed red pepper together in a bowl and stir to combine.
  • Arrange the shrimp on a baking sheet in a single layer.
  • Roast 6 to 8 minutes or until the shrimp turns opaque.
  • Squeeze lemon over the shrimp and garnish with parsley.

Last Step:

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Nutrition

Serving: 9 to 10 jumbo shrimp, Calories: 216 kcal, Carbohydrates: 3 g, Protein: 35 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 258 mg, Sodium: 252 mg

Categories:

21 Day Fix container breakdown per serving: 1 red, 1 tsp oils – conversion by Coach Brooke

One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice.
One of the quickest and easiest ways to prepare shrimp is to roast them in the oven and simply drizzle with some olive oil, garlic and fresh lemon juice.

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58 comments on “Easy Roasted Lemon-Garlic Shrimp”

  1. Avatar photo
    Xiomara Santos

    For shrimp cocktail, should the lemon juice and parsley be added before or after refrigerating?

  2. I used two and a half pounds of the 41/50 shrimp, and I added dry parsley with the other ingredients then baked it. I served it with seafood seasoned boiled small red potatoes, corn on the cob, fresh garlic, and onions along with sourdough rolls. I even had enough left over to make Po’ Boys and Scampi. Great recipe, will definitely serve this again!! Thanks & Namaste.

  3. Avatar photo
    Helene Lichtman

    So I made this and served it on top of your TRIED AND TRUE kale salad with quinoa & cranberries!!!! SO AMAZING!! YOU are amazing for sharing all of these recipes!! Thank you Gina!!!!

  4. This was excellent. Simple and packed with flavor. A great example of “less is more”. I will make this again. Had it tonight with the Baked Spinach Pie and a leafy green salad. Excellent, thank you Gina! 🙂 Love your recipes. 😀

  5. Silly question…so do you divide the shrimp between 2 sheet pans? 

    Thanks!  Love your recipes 😊😍

  6. Avatar photo
    Jolene D Lujan

    My bf loooooves shrimp so I am going to try this over spaghetti squash for a low carb shrimp scampi

  7. Loved this! i used smaller shrimp and added salt and a bit of lemon peel.  Yum!  A hit with my picky family.

  8. I can’t cook and I don’t cook but this looked fairly foolproof. Thankfully it really was! It really is as easy as it sounds but it’s more delicious than you’d think given how simple it is!  

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  12. Avatar photo
    Susan A Taylor

    Hi. I made the mistake of using “large” shrimp instead of “jumbo”. I cooked them for 6 minutes but didn’t take into consideration that the shrimp I used was smaller and cooked faster. In spite of my error the result was delicious even if just a bit overcooked. Totally my fault….and I thank you for your wonderful recipes. I’m a weight watcher member and this is perfect for the new Freestyle program.

  13. Can I do this with shrimp and scallops? Will it alter the cooking time? Thinking about it for Christmas Eve tomorrow. Thanks!

  14. Made this for dinner tonight and my husband and I loved it. Tasted just like shrimp scampi without the guilt! I put it over brown rice and made roasted asparagus using the same olive oil, garlic, red pepper flake, and lemon combination as the shrimp. SO GOOD!

  15. Avatar photo
    Beth Anderson

    Your recipes continue to amaze me. Had some shrimp that I needed to cook quickly, found this recipe and made this dish. I have made many of your dishes and was confident it would be good. Did not expect this fish to be as good as it is!!! Absolutely amazing!!! Thank you for your awesome recipes!!!

  16. Made this tonight .. amazing! Takes 10 min from start to finish and taste so good … I had to make a second batch for lunches tomorrow! Thanks for another winner.

  17. Avatar photo
    private detective Singapore

    Today, I went to the beach front with my children. I found a sea shell and gave it to
    my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She
    put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear.
    She never wants to go back! LoL I know this is completely off topic but I had to tell someone!

    1. Avatar photo
      Chef Mary F.

      Cooked shrimp are already COOKED. RAW shrimp should only be cooked for a very short time until just opaque. If you try to cook shrimp AGAIN that have already been cooked, they will be very dried out and tough. If you want the flavor of this recipe though, just toss your already cooked shrimp (that you hopefully have defrosted first and dried off) in a dressing of lemon juice, minced garlic, some olive oil , and red pepper flakes and let it sit for a little while, then use on top of a salad, but PLEASE, don’t cook them over again!

  18. Avatar photo
    samantha delgado

    I made this for dinner tonight with the broccoli with orzo. Simple and delicious! I highly recommend it!

  19. Avatar photo
    Amelie Moore

    I so can’t wait to try this, wish I could eat it off the screen!!! I have loved the recipe. I have tried, and this one tops it all I’m sure. I’m so excited to make it!! going to the store! Must.make.this.now. Thanks

  20. Making this today to top fresh salad! So excited you are incorporating 21 day fix to your posts! Thank you!

  21. Avatar photo
    Tracy and Marc

    Thank you for the recipe! Other times I have roasted shrimp and had the pan get watery. Any ideas of what I am doing wrong? Recipe sounds delicious.

    1. I always put my shrimp on a paper towel after defrosting them [or even if they are fresh] then I put another paper towel on top of them and gently press down to remove any excess moisture. always works for me. hope this helps!!

  22. Went to pinterest to find my dinner recipe with shrimp…. couldn't find anything "point worthy" so I thought of you. Voila! There it is! Making this tonight and will serve over pasta! Can't wait for dinner!

  23. Avatar photo
    Sophie Mills

    I normally pan fry shrimp/prawns but this seems like the way I should be doing it – this seems a little healthier and it seems like the flavours will infuse better.

    Sophie x | Essential Twenty

  24. Avatar photo
    Julie Hiller

    I usually pan fry my shrimp in a nonstick pan, but I think I should probably be using a method more like this (I've seen on several cooking shows that this is the way to do it). I'll definitely have to give this a try–shrimp are one of my favorite proteins to toss on a salad or pasta.

    By the way, I'm hosting a weekly favorites blogger link up on my blog today. I'd love for you to come share your favorite post of the week!

    Lifestyle by Joules

      1. You wouldn’t want to have your pizza stone taste like shrimp, would you? A metal pan isn’t porous so it won’t keep the flavor of the shrimp.

    1. Avatar photo
      Francie Broadie

      I would worry more about the shrimp flavoring your pizza stone, and not the other way around…

  25. Well…NOW I have a dilemma….came here to print your Jamaican Shrimp Stew recipe for dinner. I may switch to this for tonight. YUM!!!!

  26. Unrelated to this recipe, could you please do a skinny version of thai Mango Sticky Rice dessert? It's my absolute favorite but the restaurant versions have like 15+ WW points. A skinnier version would just be so amazing! Thank you!

      1. Me too1! Love mango sticky rice but it totally jacks up my blood sugar and I’m sure it’s off the charts of points