Roasted Lemon Shrimp
I love a sheet pan dinner and this roasted lemon shrimp is a great one!
I bought some beautiful looking shrimp at the market, with the best intentions of cooking them for dinner. But you know how it sometimes goes with the best intentions…
The weather was so nice outside, I saw an old friend for lunch, I had some binge-watching to catch up on…
Anyway, the next morning when I opened the fridge the whole bag of shrimp was staring me in the face. It was only 8:00 in the morning, I was putting my breakfast smoothie ingredients into my blender, and truly, the last thing I wanted to think about was the bag of raw shrimp in the fridge that was about to go bad.
So, I remembered my last sheet pan fish dinner that turned out so well (Roasted Salmon Sheet Pan Dinner), and I dumped the bag of shrimp onto my sheet pan. I added lots of lemon and some spices and ta-da, this awesome and soooooooooo easy recipe for roasted lemon shrimp was born. And yes, I did this at 8:00 in the morning, and it was done by the time I finished drinking my shake while catching up on my emails. I put them in the fridge and I didn’t have to think about dinner again!
I’m not telling you to make this because it’s ridiculously easy (but it is). I’m saying you should make it because it’s so lemony and clean tasting that I know you will love it!
This recipe is simple, but healing:
Many of my friends used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses lemon juice and grated lemon zest.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
- 1-1/4 lb large, raw shrimp, cleaned, tails left on
- 1 Tbs extra-virgin olive oil
- sea salt and black pepper to taste
- ½ of a large lemon, juiced and tested
- Another lemon, sliced
- ½ tsp dried oregano
- 3 scallions, sliced into 1-inch pieces
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
- Toss with your hands to combine well and then spread the shrimp out in a single layer. (I do it this way so there's no need for a second bowl or pan.)
- Sprinkle the scallion pieces all around.
- Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
- Remove the tray from the oven and change the setting to broil.
- When the broiler is hot, slip the tray back into the oven.
- Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.