Sandra Ina Garten Roasted Shrimp With Lemon And Garlic Recipe is a Mediterranean-style seafood dish. I love how the jumbo prawns, fresh lemon zest, and minced garlic create a punchy flavour that works for any quick weeknight dinner.
If you do nothing else, pat your prawns completely dry before adding the oil. Any leftover water on the shells or meat will steam the prawns instead of roasting them. You’ll end up with a rubbery texture rather than that firm, snappy bite we’re looking for. I spent years wondering why my prawns were soggy until I realised I was rushing this one simple step.
The garlic is doing more work than you’d think. Chopping it finely with a sharp knife rather than using a press prevents it from burning in the 200°C (400°F/Gas Mark 6) heat. I first made this for a last-minute dinner party and it’s been a staple ever since because it looks much more impressive than the effort required.
Ina Garten Roasted Shrimp With Lemon And Garlic Recipe Ingredients
- 680g (1 1/2lb) jumbo prawns, peeled and deveined
- 45ml (3 tbsp) olive oil
- 15ml (1 tbsp) fresh lemon juice
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
How To Make Ina Garten Roasted Shrimp With Lemon And Garlic Recipe
- Heat the oven: Set your oven rack to the middle position and preheat to 200°C (400°F/Gas Mark 6). Line a sturdy, rimmed baking tin with a sheet of greaseproof paper or a reusable silicone mat to keep the prawns from sticking to the metal. Doing this also makes the clean-up much faster once you’ve finished eating.
- Prepare the prawns: Lay the prawns out on a flat surface and pat them completely dry with several sheets of kitchen roll to remove every drop of surface moisture. Move the dry prawns to a large mixing bowl and pour in the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper. Use a large metal spoon or your clean hands to turn the prawns over and over until the oil is evenly spread and the garlic bits are sticking to the meat.
- Roast the prawns: Tip the prawns onto the prepared baking tin and spread them out into a single, even layer so none are overlapping or piled on top of each other. Slide the tin onto the middle rack of the preheated oven and roast for 8 to 10 minutes without opening the door. You’ll know they’re ready when the flesh turns opaque throughout and the outer skin is a vibrant pink colour.
- Finish and serve: Pull the tin from the oven as soon as the prawns are firm to the touch and have curled into a loose “C” shape. Scatter the chopped parsley over the top while the oil is still sizzling on the pan. Carefully move the prawns to a large serving dish and provide fresh lemon wedges so guests can squeeze extra juice over their portion as they eat.
Recipe Tips
Watch the shape. A prawn that has curled into a tight circle is overcooked and will be tough. Aim for a gentle curve.
Dry them thoroughly. Any moisture left on the surface of the prawns creates steam in the oven. This prevents the garlic and oil from clinging to the meat.
Space them out. Use two baking tins if you’re doubling the recipe. Crowding the prawns makes them release juices, which boils the meat instead of roasting it.
Defrost with care. If you’re using frozen prawns, let them thaw in a colander over a bowl in the fridge. This keeps them out of the melting ice water so the texture stays firm.
Chop don’t crush. Minced garlic holds its shape better in high heat. Crushed garlic or paste will burn and turn bitter before the prawns are finished.
Check the internal temp. If you use a meat thermometer, the prawns are done at 49°C (120°F). Most home cooks find the visual cue of pink, opaque meat is faster and just as reliable.
What To Serve With Roasted Shrimp With Lemon And Garlic
These citrusy prawns are excellent when tossed through a bowl of hot, buttery linguine to catch all the garlic juices. You could also serve them over a bed of fluffy white rice or alongside a crisp green salad with plenty of rocket.
For a lighter lunch, try pairing them with roasted courgettes and red peppers. Crusty sourdough bread is also essential for mopping up the leftover lemon and garlic oil from the bottom of the dish.
How To Store Roasted Shrimp With Lemon And Garlic
Fridge
Place any leftover prawns in an airtight container and keep them in the fridge for up to 2 days. Make sure they have cooled down completely before you put the lid on to avoid condensation.
Reheat
The best way to reheat these is in a hot frying pan for 1 to 2 minutes until they are just warmed through. You can also use a microwave, but the texture will become rubbery and tough very quickly.
Freeze
Do not freeze cooked prawns as the freezing process ruins the delicate texture of the meat. It is much better to freeze the raw prawns in their marinade and roast them from fresh once thawed.
Ina Garten Roasted Shrimp With Lemon And Garlic Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 210
- Protein: 28g
- Fat: 9g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 750mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but you must reduce the cooking time to 5 or 6 minutes to avoid overcooking them. Keep a close eye on the colour change to know when they are finished.
Leave the tails on if you want a better presentation or if you are serving them as finger food. Remove them before cooking if you plan to toss the prawns into a pasta dish.
Yes, lime works well and gives the dish a more tropical flavour. Make sure you use the same amount of zest and juice as called for in the original instructions.
Ina Garten Roasted Shrimp With Lemon And Garlic Recipe
Description
Firm jumbo prawns roasted with punchy garlic and bright lemon for a snappy, citrus-forward main.
Ingredients
Instructions
- Preheat oven to 200°C (400°F/Gas Mark 6) and line a tin with greaseproof paper.
- Pat prawns dry with kitchen roll and toss in a bowl with oil, juice, zest, garlic, and seasoning.
- Spread prawns in a single layer on the tin with space between each one.
- Roast for 8 to 10 minutes until pink, firm, and opaque throughout.
- Scatter with parsley and serve immediately with fresh lemon wedges.
- Move prawns to a plate straight away to stop them overcooking on the tin.
