Roasted Shrimp with Rocket and Garlic Aioli
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent shrimp tossed with peppery rocket, roasted until golden and finished with a creamy garlic aioli and crispy breadcrumbs for an elegant yet simple dish.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 946 mlfresh rocket(lightly packed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zested and juiced)
- 118 mlpanko breadcrumbs
- 118 mlmayonnaise
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsparmesan cheese(finely grated)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat shrimp dry with paper towels and place in a large bowl.
Tip: Dry shrimp ensures better browning and prevents them from releasing excess moisture during roasting.
- 2
Toss shrimp with 2 tablespoons olive oil, half the minced garlic, red pepper flakes, salt, and pepper. Spread on a baking sheet in a single layer.
- 3
Roast shrimp for 10-12 minutes until they turn pink and opaque, stirring halfway through cooking.
Tip: Avoid overcooking as shrimp cooks very quickly and becomes rubbery if left too long.
- 4
While shrimp roasts, prepare the aioli by whisking together mayonnaise, remaining garlic, lemon zest, and half the lemon juice in a small bowl.
- 5
Toast panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden, then mix in parmesan cheese and remove from heat.
Tip: Toasting the breadcrumbs adds a nutty flavor and creates a better texture than using them raw.
- 6
Place fresh rocket on a serving platter and drizzle with remaining olive oil and remaining lemon juice. Season lightly with salt and pepper.
- 7
Top rocket with roasted shrimp and drizzle generously with garlic aioli.
- 8
Sprinkle toasted panko mixture and fresh parsley over the dish and serve immediately while shrimp is still warm.
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