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.
In less than 20 minutes, you can have an elegant dinner on the table or an impressive appetizer for your guests.
How simple is this recipe? Very. Just roast the shrimp with butter, oil, garlic and green onions for 6-8 minutes, then drizzle them with a gremolata dressing. It’s a quick meal for busy weeknights.
The most important tip is to make the shrimp plump, juicy and tender by not overcooking them (and turning them to rubber).
What to expect
- Easy dinner or appetizer that only has a few ingredients.
- Cleanup is a snap – just two small bowls and a pan lined with foil (toss the foil and put the pan back in the cupboard).
- It’s a healthy low calorie dish.
- It’s pretty on the plate and it tastes great.
Ingredients – tailored to your taste
Shrimp: I use large shrimp with a 16-20 count (meaning there are 16-20 shrimp per pound). It’s fine to use smaller shrimp. Just reduce the cooking time a bit.
Parsley: I prefer curly parsley for this recipe (milder with a nicer appearance), but flat parsley will work too.
Variations:
- Instead of roasting the shrimp, you can boil them. See instructions in recipe notes.
- You can vary the gremolata in the following ways:
- 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).
Step by step instructions
Important Tip
Don’t overcook the shrimp! Overcooked shrimp turn rubbery. They should still have a touch of translucence.
Here’s 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 FAQs
Gremolata is a condiment, originated in Italy, made by blending garlic, parsley and lemon zest. I add a bit of olive oil to turn it into a dressing.
Gremolata is a combination of garlic, lemon and parsley.
Chimichurri includes vinegar and chili peppers (not used in gremolata)
Pesto typically includes pine nuts and Parmesan cheese in addition to herbs. See our recipe for basil pesto with walnuts.
Salsa verde is a blend of herbs, salt, nuts and oil.
For more details, check out this article Chimichurri, Salsa Verde and Pestos
Gremolata is wonderful over vegetables like our crispy smashed potatoes with gremolata, over fish like our slow roasted salmon with gremolata, with roasted or grilled meats or this easy shrimp dish.
Other than their appearance, curly parsley is milder, slightly sweeter and used more for garnish and salads. Flat parsley (also called Italian parsley) has a more intense flavor and is used in sauces, stews and cooked dishes. It holds up better to heat and retains its flavor and color well when cooked.
How to serve roasted shrimp with gremolata
As a main dish
- I like to serve this easy shrimp dish with al dente pasta, coconut Jasmine rice with chili crisps or veggies such as roasted bok choy and broccoli, Parmesan roasted cauliflower or green beans with panko crumbs.
- Or, for a lighter option instead of rice, try our seasoned cauliflower rice with herbs and lemon.
As an appetizer
- This simple recipe also makes an easy shrimp appetizer, served at room temperature. A nice change from the more traditional shrimp cocktail with cocktail sauce.
Make Ahead
- As an appetizer, these shrimp can be made a day ahead and kept in the fridge. Once the shrimp cool, transfer them to an airtight container. Serve cold.
- As a main dish, roast the shrimp just before serving, but feel free to make the gremolata dressing several days ahead.
More easy shrimp recipes
- lemon pasta with shrimp in 30 minutes
- 20 minute shrimp picatta
- grilled shrimp tacos with coconut chili sauce
- shrimp soup Thai-style
- shrimp lettuce wraps with mango slaw
- baked crispy panko shrimp with lemon and garlic
- herb shrimp and polenta
- grilled pesto shrimp panzanella
- grilled shrimp rolls
- butterflied shrimp (baked)
- simple paella recipe (this one takes a bit longer, 45 minutes)
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Easy Baked Shrimp Recipe with Gremolata Dressing
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.
Recipe 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.
I used smaller shrimp (21-30) that were peeled, deveined and tails removed. I put two each on small wooden skewers and served them as a cold appetizer. They were delicious.
Great presentation idea!. Thanks for leaving a comment Susan.