Best Garlic Roasted Shrimp Recipes

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
• Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
• Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
• Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
• Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
• Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
• Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

SHRIMP WITH ROASTED GARLIC PESTO PASTA

Steps:

• Preheat oven to 375 degrees F.
• Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
• Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
• Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
• Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
• In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
• Note: There will be leftover pesto.

ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD

Steps:

• In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
• In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
• Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
• In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
• In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU

Steps:

• Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
• Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
• While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
• Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
• Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
• To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.

OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL

Steps:

• Preheat oven to 500 degrees F.
• Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
• 1 cup olive oil
• 6 dried chiles de arbol, lightly toasted and crushed
• 6 cloves garlic, finely chopped
• Pinch salt
• 3 sprigs fresh thyme, leaves removed
• Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
• 1 cup olive oil
• 8 cloves garlic, thinly sliced
• Salt
• Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
• Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
• Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
• Serve immediately.
• The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.

OVEN ROASTED GARLIC PARMESAN SHRIMP

Steps:

• Preheat oven to 350°.
• Arrange shrimp in an oiled casserole dish.
• Drizzle the olive oil evenly over the shrimp.
• Sprinkle bread crumbs over the shrimp.
• Add salt and black and red pepper.
• Chop garlic and parsley together, sprinkle over the shrimp.
• Stir all together gently so shrimp is evenly coated with oil, crumbs, and seasoning.
• Cover the dish and bake for 15 minutes.
• Dot the shrimp with the butter.
• Sprinkle the Parmesan cheese over the shrimp.
• Bake uncovered for 5 minutes longer.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA

Steps:

• Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
• *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC

Steps:

• Preheat oven to 400°.
• To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
• To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
• To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

ROASTED MAHI-MAHI AND SHRIMP WITH GARLIC

Steps:

• Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
• In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
• In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
• Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
• Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.

GARLIC ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper.
• Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing.
• Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

ROASTED LEMON GARLIC HERB SHRIMP

Steps:

• Preheat oven to 400 degrees F.
• In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
• Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
• Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture.
• Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
• Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

ROASTED SHRIMP WITH TOASTED GARLIC CHIPS AND CHILE OIL

Steps:

• For the Toasted Garlic Chips:
• Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil.
• For the Red Chile Oil:
• Combine all ingredients in a small saucepan over low heat for 5 minutes. Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl.
• For the Shrimp:
• Preheat oven to 450 degrees F.
• Place the shrimp in a large oven proof casserole (cazuela), pour the red chile oil over them and season the shrimp with the ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium.
• Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of crusty French bread.

GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA

Steps:

• Tomatoes: Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours. *may place in foilpacket and put on same temp grill. Shrimp: Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces. Bread: Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden. Assemble: Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.

SHRIMP AND SPINACH SOUP WITH ROASTED GARLIC

Steps:

• Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
• Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
• Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Steps:

• For the coconut shrimp:
• In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
• Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
• For the garlic coulis:
• In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
• Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

OVEN ROASTED GARLIC PARMESAN SHRIMP RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°. Arrange shrimp in an oiled casserole dish. Drizzle the olive oil evenly over the shrimp. Sprinkle bread crumbs over the shrimp. Add salt and black and red pepper. Chop garlic and parsley together, sprinkle over the shrimp. Stir all together gently so shrimp is evenly coated with oil, crumbs, and seasoning. Cover the dish and bake for 15 minutes. Dot the shrimp with the butter. Sprinkle the Parmesan cheese over the shrimp. Bake uncovered for 5 minutes longer.

GRILLED ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter "C" the skewer should go through both the top and bottom section of the "C". You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
• In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
• While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.