Roasted Shrimp with Preserved Lemon

An Italian take on simply roasted shrimp-with a few surprises
30 Ratings
100% would make again
Roasted Shrimp with Preserved Lemon
Photo: Lizzie Munro/Tasting Table

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.

To learn more, read "Fin City."

Roasted Shrimp with Preserved Lemon

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


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


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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →