Roasted Shrimp with Caramelized Onion and Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. The shrimp is naturally high in protein and low in calories, making it a smart choice for a satisfying yet light meal. What I love most is how the onions and garlic slowly caramelize into this sweet, golden perfection while the shrimp roasts alongside them. The white wine and fresh lemon juice add brightness that ties everything together beautifully. It's elegant enough to impress guests but simple enough that anyone can pull it off. Serve it over pasta, rice, or crusty bread to soak up every last drop of that incredible sauce.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 3 mediumyellow onions(sliced into thick rings)
- 6garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonsbutter
- 1 tablespoonfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1fresh lemon(cut into wedges)
- 59 mldry white wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper for easy cleanup.
Tip: A preheated oven ensures even cooking and helps caramelize the vegetables properly.
- 2
Arrange the sliced onions evenly across the roasting pan. Drizzle with 2 tablespoons of olive oil, season lightly with salt and pepper, and toss to combine.
Tip: Spread onions in a single layer so they roast evenly and develop a golden color.
- 3
Roast the onions for 12 minutes, stirring halfway through, until they begin to soften and caramelize at the edges.
Tip: Don't skip stirring—this prevents burning and promotes even browning.
- 4
Pat the shrimp dry with paper towels to remove excess moisture. In a bowl, toss the shrimp with the remaining 2 tablespoons of olive oil, minced garlic, thyme, red pepper flakes, salt, and black pepper.
Tip: Dry shrimp will brown better and achieve a nice sear on the outside.
- 5
Remove the pan from the oven and create space in the center. Add the shrimp mixture and dot with butter pieces over the top.
Tip: The butter adds richness and helps create a light sauce as it melts.
- 6
Drizzle the white wine over everything and return the pan to the oven for 10-12 minutes, until the shrimp turn pink and are cooked through.
Tip: Shrimp cooks quickly—watch closely to avoid overcooking, which makes them tough.
- 7
Remove from the oven and immediately squeeze fresh lemon juice over the entire dish. Sprinkle with fresh parsley for color and brightness.
Tip: Adding lemon at the end preserves its fresh flavor without allowing it to cook away.
- 8
Let the dish rest for 2 minutes before serving. Divide among plates and spoon the pan juices over each portion.
Tip: The resting time allows flavors to meld and makes for a more cohesive dish.
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