Garlic Parsley Roasted Jumbo Shrimp Appetizer
Roast jumbo shrimp at 400°F for 12 to 15 minutes with a garlic, parsley and lemon paste. An easy, juicy Christmas starter that takes just 30 minutes.
These roasted jumbo shrimp are coated in a bright garlic, parsley and lemon paste and cooked in 15 minutes. The shells keep the meat juicy, and the pan juices are perfect for dipping bread. It is a no-fuss starter that looks generous on a holiday table.
Tips for Success
- Buy shell-on shrimp labeled 16 to 20 count so they stay plump in the oven.
- Dry the shrimp well. Water on the surface washes away the paste.
- Do not crowd the pan. Use two sheets if the shrimp touch.
- Pull them out the moment they turn opaque. A minute too long makes them rubbery.
Make-Ahead and Storage
Mix the paste up to a day ahead and keep it covered in the refrigerator. Coat and roast just before serving. Leftover cooked shrimp keep in a sealed container for up to 2 days in the refrigerator. Eat them cold, or warm them gently for under a minute.
Variations
- Add 1/2 tsp smoked paprika to the paste for a warm, smoky edge.
- Swap the parsley for cilantro and the lemon for lime.
- Peel the shrimp but leave the tails on, and shorten the roasting time by 2 minutes.
Garlic Parsley Roasted Jumbo Shrimp Appetizer
Ingredients
Instructions
- If the shrimp are frozen, thaw them in the refrigerator for a few hours. In a hurry, seal them in a bag and sink it in cold water for about 30 to 60 minutes.
- Rinse the shrimp under cold running water. Pat them very dry with paper towels so the paste sticks and they roast instead of steam.
- Heat the oven to 400°F with a rack in the middle. Brush a large rimmed baking sheet with a little of the olive oil.
- Make a paste (a coarse mash that clings to food). Add the garlic, parsley, salt, pepper and red pepper flakes to a mortar, or chop them together on a cutting board, until the parsley is very fine.
- Stir in the lemon zest, lemon juice and olive oil until the paste looks loose and spoonable.
- Spread a spoonful of the paste on the baking sheet. Lay the shrimp on top in one layer with space between them, so none overlap.
- Brush the rest of the paste over the tops of the shrimp, getting some under the shell edges.
- Roast the shrimp for 6 minutes. Then flip each one with tongs.
- Roast 6 to 9 minutes more, until the shells are bright orange and the flesh is opaque (no longer see-through) and just firm. Smaller shrimp need only 10 to 12 minutes in total.
- Spoon the garlicky pan juices over the shrimp and serve hot with lemon wedges and a bowl for the shells.
Frequently Asked Questions
How long do you bake jumbo shrimp at 400°F?
Jumbo shell-on shrimp take 12 to 15 minutes at 400°F, flipped halfway. Smaller shrimp need about 10 to 12 minutes. They are done when the shells turn bright orange and the flesh is opaque.
Should I peel shrimp before roasting?
Leave the shells on. They protect the shrimp from drying out and add flavor. Guests peel them at the table, so put out napkins and a bowl for shells.
Can I use frozen shrimp?
Yes. Thaw them fully in the refrigerator or in cold water, then pat them very dry. Wet shrimp steam in the oven and the paste slides off.
