Roasted Shrimp with Parsnip and Thyme
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Roasted shrimp with parsnip and thyme is elegant enough for guests but simple enough for a busy Tuesday night. The shrimp cooks quickly while the parsnips get tender and slightly caramelized, and I love that parsnips are packed with fiber and vitamin C. A generous amount of fresh thyme and garlic brings everything together beautifully, with just a squeeze of lemon to brighten it all up. You really can't beat how easy and satisfying this dish is.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4 mediumparsnips(cut into 2-inch batons)
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1lemon(zest and juice)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the shrimp cook quickly and the parsnips caramelize beautifully.
- 2
Toss the parsnip batons with 2 tablespoons of olive oil, half the garlic, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
Tip: Arrange parsnips in one layer to promote even browning and caramelization.
- 3
Roast the parsnips for 12-15 minutes until they begin to soften and develop golden edges, stirring halfway through.
Tip: Don't skip the stirring—it helps them cook evenly and prevents burning.
- 4
While parsnips roast, combine the shrimp in a bowl with the remaining 2 tablespoons of olive oil, remaining garlic, fresh thyme, lemon zest, sliced shallot, red pepper flakes, salt, and pepper.
Tip: Pat the shrimp dry before tossing to help them brown more effectively.
- 5
Remove the baking sheet from the oven and nestle the shrimp mixture among the parsnips.
Tip: Distribute the shrimp evenly to ensure they cook at the same rate.
- 6
Return to the oven and roast for 8-10 minutes until the shrimp are pink and opaque throughout, with an internal temperature of 145°F.
Tip: Overcooked shrimp become rubbery, so watch carefully during the final minutes.
- 7
Remove from the oven and drizzle with fresh lemon juice. Taste and adjust seasoning as needed.
Tip: The fresh lemon juice brightens the dish and adds acidity to balance the richness.
- 8
Transfer to a serving platter and serve immediately while hot, optionally garnished with additional fresh thyme or parsley.
Tip: This dish is best enjoyed fresh from the oven when the shrimp are still warm and tender.
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