Roasted Shrimp with Celery
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent roasted shrimp tossed with crispy celery, garlic, and a hint of lemon creates a light yet satisfying dish that's perfect as an appetizer or light main course.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4celery stalks(cut into 2-inch pieces)
- 3 tbspolive oil
- 5garlic cloves(minced)
- 2 tbspfresh lemon juice
- ¼ tspred pepper flakes
- ¾ tspsea salt
- ½ tspblack pepper
- 2 tspfresh thyme(chopped)
- 1 tbspbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure they roast properly rather than steam.
Tip: Dry shrimp will brown better and develop a delicious crust.
- 2
Toss the celery pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 5 minutes until slightly softened.
Tip: Pre-roasting the celery ensures it won't be tough in the final dish.
- 3
In a bowl, combine the shrimp with minced garlic, remaining 2 tablespoons olive oil, lemon juice, red pepper flakes, thyme, salt, and black pepper. Mix gently until well coated.
Tip: Don't over-mix the shrimp to avoid breaking them apart.
- 4
Remove the baking sheet with celery from the oven and add the shrimp mixture, spreading everything in an even layer.
Tip: A single layer ensures even roasting and better browning.
- 5
Roast for 12-15 minutes until the shrimp turn pink and opaque throughout, stirring halfway through cooking.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking.
- 6
Remove from oven and immediately stir in the butter until melted, coating all the shrimp and celery with its rich flavor.
Tip: Adding butter at the end keeps it from burning and adds a luxurious finish.
- 7
Transfer to a serving platter and serve immediately while hot, garnishing with extra fresh thyme if desired.
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