Name: 4 Charles Prime Ribs Fresh Roasted Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb large raw shrimp (16/20), peeled and deveined, tails optional; 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 3 cloves garlic cloves, finely minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter, melted; 2 tbs fresh parsley, finely chopped; 4 to taste lemon wedges; 0.25 cups microgreens or optional chopped cilantro

Method

Shrimp & Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. Dry shrimp roast best and will develop a slight caramelization when excess surface moisture is removed.

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper. Whisk until evenly combined.

Marinate shrimp

Add the dried shrimp to the marinade and toss until each piece is evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Do not marinate longer than 30 minutes to avoid a mushy texture from the acid.

Roasting & Finishing

Preheat oven

Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven. Use a rimmed baking sheet lined with foil or parchment for easy cleanup; place a wire rack on the sheet if you want more even roast and air circulation under the shrimp.

Arrange shrimp

Spread the marinated shrimp in a single layer on the prepared baking sheet or rack, leaving space between pieces so they roast rather than steam.

Roast

Roast the shrimp in the preheated oven for 6–8 minutes, turning once halfway through if not on a rack. Shrimp are done when they are opaque, firm, and just curl into a loose C shape (avoid tight O which indicates overcooking). Cooking time will vary slightly with shrimp size; 16/20 at 450°F typically takes 6–8 minutes.

Finish with butter and herbs

Remove the shrimp from the oven and immediately brush or drizzle with the 2 tbs melted butter. Sprinkle with the chopped parsley and microgreens or cilantro. Toss gently on the tray to coat.

Serve

Transfer shrimp to a serving platter or bowls, garnish with lemon wedges. Squeeze lemon over shrimp to taste and serve hot as an appetizer or over rice, salad, or pasta as a main.