Roasted Shrimp with Leek
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted shrimp with leek dish has become one of my go to weeknight favorites because it comes together in just 40 minutes from start to table. The beauty of this recipe is its simplicity, with minimal prep work and one pan cooking that means less cleanup. Leeks are wonderfully mild and sweet when roasted, and they're packed with fiber and vitamins that support digestive health. The shrimp cooks quickly while the leeks caramelize, creating this beautiful harmony of flavors with garlic, fresh thyme, and a bright squeeze of lemon. It's elegant enough for entertaining but easy enough for any Tuesday night when you want something special without the fuss.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 3 largeleeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 5garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 237 mldry white wine
- 2 tbspbutter
- 4fresh thyme sprigs
- 1 tspsea salt
- 1 tspfreshly cracked black pepper
- 1 tspred pepper flakes
- 1 tbsplemon zest
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels and set aside.
Tip: Dry shrimp will roast better and develop a nice caramelization.
- 2
Spread the sliced leeks across a large roasting pan, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
Tip: Arrange the leeks in a single layer for more even cooking.
- 3
Roast the leeks for 8 minutes until they begin to soften and develop light golden edges.
- 4
While the leeks roast, combine the shrimp in a bowl with the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, and red pepper flakes. Toss gently to coat.
Tip: Don't over-mix to avoid breaking the delicate shrimp.
- 5
Remove the pan from the oven and push the leeks to the sides, creating a space in the center for the shrimp. Pour the shrimp and its marinade into the center of the pan.
- 6
Arrange the thyme sprigs over the shrimp and pour the white wine around the pan. Dot the shrimp with small pieces of butter.
Tip: The wine will deglaze the pan and create a flavorful sauce as it roasts.
- 7
Return the pan to the oven and roast for 12-15 minutes until the shrimp are pink and opaque throughout, and the leeks are completely tender.
Tip: Don't overcook the shrimp or they'll become tough and rubbery.
- 8
Remove from the oven and garnish generously with fresh lemon zest. Serve immediately while hot, spooning any pan juices over each portion.
Tip: The pan juices are liquid gold—don't waste them on the plate.
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