Garlic Roasted Shrimp

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  • Level: Easy
  • Total: 3 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined

8 to 10 cloves garlic, finely chopped 

1/4 cup extra-virgin olive oil 

2 tablespoons fresh lemon juice 

1 1/2 teaspoons kosher salt 

3/4 teaspoon cracked black pepper 

Green Goddess Dressing, recipe follows

Green Goddess Dressing:

3/4 cup plain Greek yogurt

1/3 cup mayonnaise, such as Duke's 

2 tablespoons buttermilk, optional

1/2 cup fresh parsley leaves 

1/4 cup chopped fresh chives 

1 tablespoon chopped fresh basil 

2 teaspoons chopped fresh tarragon 

1 clove garlic 

2 teaspoons lemon zest 

1 tablespoon fresh lemon juice 

1 teaspoon Worcestershire sauce 

1/2 teaspoon kosher salt 

1/4 teaspoon black pepper 


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.

Green Goddess Dressing:

  1. 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.
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