Roasted Shrimp with Courgette
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a quick weeknight dinner that never fails to impress. Roasted shrimp with courgette is one of my go to meals because it comes together in under forty minutes and uses simple pantry staples. The shrimp cooks so fast while soaking up all that garlicky, herbaceous flavor, and the courgette becomes tender and slightly caramelized in the same pan. Plus shrimp is packed with protein and selenium, which supports your immune system beautifully. This is the kind of dish that feels fancy enough for company but honest enough for a regular Tuesday night at home.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 3 mediumcourgette(cut into 1/4-inch thick lengthwise slices)
- 4 tbspolive oil
- 5garlic cloves(minced)
- 2 tspfresh thyme(chopped)
- 1 tspsmoked paprika
- 1 tspred chili flakes
- 1 tspsea salt
- 1 tspblack pepper
- 1lemon(zest and juice)
- 2 tbspbutter
- 2 tbspfresh parsley(chopped for garnish)
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 develop a beautiful golden crust when roasted.
- 2
Arrange courgette slices on a large baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and season with half the salt and pepper. Roast for 8 minutes until they begin to soften and develop light golden edges.
Tip: Pre-roasting the courgettes prevents them from becoming mushy when combined with the shrimp.
- 3
While the courgettes roast, combine the minced garlic, thyme, smoked paprika, chili flakes, remaining salt, and pepper in a small bowl.
Tip: Preparing your spice mixture ahead saves time during the final assembly.
- 4
Remove the baking sheet from the oven and push the courgettes to the sides, creating space in the center for the shrimp.
- 5
Toss the shrimp with the remaining 2 tablespoons of olive oil and the garlic-herb mixture, ensuring each piece is well coated. Arrange the shrimp in a single layer on the sheet between and around the courgettes.
Tip: Don't overcrowd the pan; the shrimp should have room to roast, not steam.
- 6
Return the baking sheet to the oven and roast for 10-12 minutes until the shrimp turns pink and opaque throughout, stirring once halfway through cooking.
Tip: Shrimp cook quickly; check at 10 minutes to avoid overcooking.
- 7
Remove from the oven and immediately dot the butter over the shrimp and courgettes while still hot. Add the lemon zest and juice, tossing gently to coat everything evenly.
Tip: Adding butter at the end creates a silky glaze without breaking during cooking.
- 8
Transfer to serving plates, garnish generously with fresh parsley, and serve immediately while everything is still warm and the flavors are vibrant.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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