Roasted Shrimp with Courgette
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic and herb-infused shrimp paired with caramelized courgette strips, finished with a squeeze of fresh lemon for a light yet satisfying Mediterranean-inspired dish.
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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