Roasted Shrimp with Potato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused shrimp paired with crispy golden roasted potatoes, finished with fresh herbs and a squeeze of lemon for a simple yet elegant dinner.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgbaby potatoes(halved)
- 4 tbspolive oil
- 6garlic cloves(minced)
- 2 tspfresh thyme
- 1 tsppaprika
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 1lemon(zest and juice)
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and set aside.
Tip: Dry shrimp will roast better and develop a nice caramelization.
- 2
Toss the halved potatoes with 2 tablespoons of olive oil, half the minced garlic, thyme, paprika, salt, and black pepper on a large baking sheet.
Tip: Use a rimmed baking sheet to prevent oil from dripping.
- 3
Spread the potatoes in a single layer and roast for 15 minutes until they start to soften.
- 4
While potatoes roast, combine the remaining 2 tablespoons of olive oil with the remaining garlic, red pepper flakes, and lemon zest in a small bowl.
- 5
Remove the baking sheet from the oven and push potatoes to the sides, creating space in the center for the shrimp.
- 6
Arrange the shrimp on the sheet and brush generously with the garlic-oil mixture, ensuring each shrimp is well-coated.
Tip: Don't overcrowd the shrimp; they should have space around them to roast properly.
- 7
Return to the oven and roast for 8-10 minutes until the shrimp are pink and just cooked through.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking.
- 8
Remove from oven and immediately drizzle with fresh lemon juice. Garnish with fresh chopped parsley and serve hot.
Tip: The lemon juice adds brightness and prevents the dish from tasting heavy.
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