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Roasted Lemon Garlic Shrimp


  • 2 lbs shelled and deveined shrimp with tails on
  • 4 tbs pasture-raised grass-fed butter (or ghee or additional olive oil)
  • 4 tbs olive oil plus enough to prepare the baking sheets
  • Zest and juice of one lemon I love to use a microplane for zest
  • 3 Tbs garlic cloves finely chopped about 8 cloves
  • 2 tsp kosher salt not table salt unless you want it too salty!
  • 1 tsp ground black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup finely chopped parsley
  • I recommend using organic ingredients when possible.


  • Sauté garlic and lemon zest in butter and olive oil, over medium low heat, for 5 minutes, or until garlic begins to become fragrant and brown slightly. Be careful not to burn the garlic.
  • Take pan off the heat and add salt, pepper, lemon juice, red pepper flakes.
  • While the marinade is cooling, shell, devein, and rinse your shrimp, then pat them dry.
  • When the marinade has cooled, but is still liquid, pour mixture over shrimp and marinate for 20 minutes to an hour (not longer or the lemon juice will start to “cook” the shrimp).
  • Preheat oven to 425.
  • Evenly disperse the shrimp onto the two cookie sheets lined with parchment paper and roast until they are opaque and pink. They cook fast, like minutes fast, so you have to really watch them! In my gas convection oven, they finish cooking in three minutes (seriously).
  • Garnish with chopped parsley and serve.
  • Make-ahead instructions:
  • Shell, devein, and rinse your shrimp. Pat dry and place in an airtight container in the refrigerator.
  • Prepare the marinade as described above and place in a separate airtight container in the refrigerator.
  • minutes before you plan to roast the shrimp, remove marinade and heat until it becomes liquid, (I zap it in the microwave for a minute). Contents may have separated, so give it a quick stir. Pour marinade over the shrimp and place back in the fridge to marinate. Don’t forget to leave time to preheat your oven!
  • Follow roasting directions above…