Ina Garten Roasted Shrimp with Lemon and Garlic

Ina Garten’s Roasted Shrimp with Lemon and Garlic is a quick, flavorful, and elegant dish that comes together in under 20 minutes. Perfect as an appetizer, light lunch, or dinner entrée, this recipe uses large shrimp tossed in olive oil, lemon juice, garlic, and herbs, then roasted until juicy, tender, and golden. It’s incredibly simple but packs a bold punch of flavor.

What Is Ina Garten’s Roasted Shrimp with Lemon and Garlic?

This dish features jumbo shrimp roasted in the oven with a blend of lemon zest, garlic, olive oil, salt, and pepper, and often finished with parsley or other fresh herbs. Roasting shrimp instead of sautéing them gives a slightly caramelized edge while keeping the insides juicy and succulent.

Other Ina Garten Recipes

• Ina Garten Sour Cream Coffee Cake
• Ina Garten Blueberry Coffee Cake
• Ina Garten Mustard Roasted Fish
• Ina Garten Roasted Asparagus with Parmesan

Reasons to Try Ina Garten’s Roasted Shrimp

• Fast and easy – Ready in just 15–20 minutes.
• Elegant and light – Perfect for dinner parties or healthy meals.
• Minimal ingredients – Big flavor with pantry basics.
• Versatile – Serve hot or cold, as an appetizer or main dish.
• Low-carb and high-protein – Great for clean eating.

Ingredients Needed to Make Ina Garten’s Roasted Shrimp with Lemon and Garlic

• 1 ½ pounds jumbo shrimp, peeled and deveined (tails on or off)
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• Lemon wedges, for serving

Instructions to Prepare Ina Garten’s Roasted Shrimp with Lemon and Garlic

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Shrimp

• Pat the shrimp dry with paper towels.
• In a large bowl, toss shrimp with olive oil, lemon juice, lemon zest, garlic, salt, and pepper until evenly coated.

Step 3: Roast the Shrimp

• Spread the shrimp in a single layer on the prepared baking sheet.
• Roast for 8–10 minutes, or until the shrimp are pink, firm, and just cooked through.

Step 4: Garnish and Serve

• Remove from oven and sprinkle with chopped parsley.
• Serve immediately with lemon wedges on the side.

What Goes Well With Ina Garten’s Roasted Shrimp?

• Crusty bread or garlic toast – Great for soaking up the juices.
• Simple arugula salad – Fresh and peppery balance.
• Lemon orzo or couscous – Complements the citrus flavor.
• Grilled vegetables – Light and satisfying pairing.

Key Tips for Making Ina Garten’s Roasted Shrimp

• Use jumbo shrimp – They stay juicy and don’t overcook as easily.
• Dry the shrimp before roasting – Helps them roast instead of steaming.
• Don’t overcook – Shrimp are done when they’re opaque and pink.
• Add lemon zest just before roasting – Keeps the flavor bright.
• Use fresh garlic – For the best aroma and taste.

Creative Variations of Ina Garten’s Roasted Shrimp

• Add a pinch of chili flakes – For a spicy kick.
• Top with grated Parmesan – For a slightly nutty twist.
• Add cherry tomatoes – Roast alongside shrimp for a sweet pop.
• Make it Mediterranean – Add olives, feta, and fresh oregano.

Storage Guidelines for Ina Garten’s Roasted Shrimp

• Refrigerate leftovers in an airtight container for up to 2 days.
• Best served fresh, but chilled shrimp can be used in salads the next day.

Reheating Tips for Ina Garten’s Roasted Shrimp

• Oven method: Reheat at 300°F for 5–7 minutes—just until warm.
• Stovetop method: Lightly sauté in a pan over low heat with a touch of olive oil.
• Avoid the microwave – It tends to overcook and rubberize shrimp.

Nutritional Value (per Serving)

• Calories: ~230
• Protein: ~25g
• Carbohydrates: ~3g
• Fat: ~12g
• Fiber: ~0g
• Sodium: ~600mg

FAQs

Can I use frozen shrimp for this recipe?

Yes! Just thaw them completely, pat dry, and proceed with the recipe.

Can I make this shrimp dish ahead of time?

It’s best served fresh, but you can marinate the shrimp up to 2 hours in advance and roast right before serving.

Should I leave the tails on or off?

That’s up to you. Tails-on makes for an elegant presentation, while tail-off is easier for eating.

Can I roast vegetables with the shrimp?

Yes, but start the veggies earlier. Shrimp cook quickly, so add them during the final 8–10 minutes.

Wrapping Up

Ina Garten’s Roasted Shrimp with Lemon and Garlic is a shining example of how a few high-quality ingredients can deliver big flavor.

Give it a try, and you’ll have a new go-to seafood dish in your rotation!

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