Roasted Shrimp with Preserved Lemon

An Italian take on simply roasted shrimp-with a few surprises

The flavor of preserved lemon evolves as it gets roasted with shrimp for a concentrated, lemony bite in the finished dish. And though garlic confit oil places this dish firmly in the Italian family, a surprise garnish of cilantro keeps things fresh and unexpected.

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Recipe from the Tasting Table Test Kitchen

Roasted Shrimp With Preserved Lemon
5 from 30 ratings
Learn how to make roasted shrimp with preserved lemon.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
  • For the Garlic Confit Oil
  • ½ cup extra-virgin olive oil
  • 6 large garlic cloves, halved
  • 2 fresh bay leaves
  • 2 sprigs fresh thyme
  • For the Shrimp
  • 2 pounds large shrimp, peeled and deveined
  • ¼ cup garlic confit oil
  • 3 tablespoons thinly sliced preserved lemon
  • Salt, to taste
  • Crushed red pepper flakes, to taste
  • 3 tablespoons finely chopped fresh oregano or marjoram
  • 3 tablespoons finely chopped fresh cilantro
Directions
  1. Make the garlic confit oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook until the garlic is tender but has not started to brown, 15 to 20 minutes. Remove from heat and let the oil cool.
  2. Preheat the oven to 400°. On a parchment-lined sheet tray, arrange the shrimp and toss with the garlic confit oil and preserved lemon. Season with salt and red pepper flakes then roast, turning halfway, until the shrimp are cooked through, 8 to 10 minutes. Sprinkle with the oregano and cilantro and serve.
Nutrition
Calories per Serving 543
Total Fat 43.1 g
Saturated Fat 5.4 g
Trans Fat 0.1 g
Cholesterol 285.8 mg
Total Carbohydrates 7.6 g
Dietary Fiber 1.7 g
Total Sugars 0.4 g
Sodium 1,286.8 mg
Protein 31.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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