Roasted Lemon Garlic Herb Shrimp

Roasting shrimp intensifies their sweet flavor making them succulent and tender. Here the flavors of garlic, lemon and thyme all mingle together before being tossed with the shrimp and served with angel hair spaghetti.

Olive oil, lemon zest and fresh thyme are briefly roasted without the shrimp to saturate the oil with flavor. The shrimp is then tossed in the fragrant oil with thinly sliced lemon and minced garlic then briefly roasted until they turn pink and start to curl.

I like this best served over thin and delicate angel hair spaghetti tossed with fresh-squeezed lemon juice and a fruity, extra-virgin olive oil. Feel free to serve it over your favorite pasta or grain, couscous or fluffy rice.

It’s light, bright and so deliciously simple it should be criminal! You want to make this tonight! I know you do. Then come back and thank me. You’re welcome.

Roasted Lemon Garlic Herb Shrimp

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 3-4 servings

Roasted Lemon Garlic Herb Shrimp

Roasted shrimp and angel hair spaghetti with garlic, thyme and lemon.


1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced


  1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
  2. Remove pan from oven, add butter and move it around a little to melt, 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 just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.


Adapted from Fine Cooking



  1. Tina says

    I made this the other nite.  I mixed the shrimp and the lemon slices into my pasta.  We had the bitter taste from the rind coming thru.  Are we to remove the slices before we mix it with the pasta?
    I love lemon and shrimp and really want to make it again.
    Any suggestions would be appreciated.

    • Reeni says

      Hi Tina! Thanks for making it! Be sure when you’re zesting  your lemon you  just get the top layer and not the white pith part – that can make it bitter. When you add the lemons in with the shrimp add them whole without squeezing. You can remove the lemons too before tossing with the pasta and give a good squeeze of fresh lemon over top if you like it real lemony. Hope this helps! Let me know.

  2. Dschuck says

    Has anyone tried not using the olive oil?? or putting water in the bottoms do it doesnt burn..or spraying with cooking spray.. id like to make this alittle more lowfat.. hmmm

  3. Reeni says

    Your creation sounds delicious – you morphed it into a whole new recipe! Love the artichoke hearts – they go so good with lemon. Thanks for making it!

  4. Reeni says

    I’m glad you tried it! I know olive oil sucks up those points real fast, but sometimes it’s worth it. You’re changes sound good too especially the garlic couscous. Thanks!

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