Lemon-Garlic Herb Baked Shrimp with Cherry Tomatoes
This easy recipe features succulent shrimp and burst cherry tomatoes baked with a vibrant lemon-garlic herb marinade. It's a quick and flavorful dish perfect for a weeknight meal or entertaining.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
- whisk
Ingredients
Main Ingredients
- 1.5 lbs large or jumbo shrimp (21-25 count) peeled and deveined, tails on or off
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional, for a hint of heat
- Salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Ensure frozen shrimp is fully thawed, then pat the shrimp dry with paper towels to prevent steaming during roasting.
Marinating and Baking
- In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, red pepper flakes (if using), salt, and black pepper.
- Add the dried shrimp and halved cherry tomatoes to the bowl and gently toss until well coated.
- Spread the seasoned shrimp and tomatoes in a single layer on the prepared baking sheet, using two sheets if necessary to avoid overcrowding.
- Bake for 10-14 minutes, or until the shrimp is opaque, pink, and curled; avoid overcooking to prevent rubbery texture.
Finishing
- Remove from the oven and garnish with fresh chopped parsley before serving immediately.
Notes
For best results, do not overcrowd the baking sheet to ensure even cooking and browning of the shrimp and tomatoes.