Zest and citrus take center stage in this shrimp dish where both ingredients and prep are minimal. This lemon-rich shellfish dish is incredibly easy to prepare, and carries a surprising amount of flavor while still being heart-healthy.
Recipe and photo courtesy Stacey Isaacs at There’s A Cook In My Kitchen
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Makes 4 servings
- 1-1/4 lb large, raw shrimp, cleaned, tails left on
- 1 Tbsp extra-virgin olive oil
- Sea salt and black pepper to taste
- 1/2 of a large lemon, juiced and tested
- Another lemon, sliced
- 1/2 tsp dried oregano
- 3 scallions, sliced into 1-inch pieces
How to make it
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
Toss with your hands to combine well and then spread the shrimp out in a single layer. Sprinkle the scallion pieces all around.
Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
Remove the tray from the oven and change the setting to broil. When the broiler is hot, slip the tray back into the oven. Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.