Rule #52: Give the people what they want.
Shrimp is a major food group in our house. Both Jon Boy and Corey would eat it daily if they could. For two weeks now, no kidding here, Corey has been asking for SHHHRIMP for dinner. He even adds the extra “shhhhh” for emphasis to really drive it home that he means business. Who am I to deny the three year old his craving? Seeing as how this is hands-down one of the easiest dinners to make, I gladly fulfilled his shrimpy wishes.
First, you make the marinade. It’s just some EVOO (extra-virgin olive oil) + garlic + dried oregano leaves + dried basil + Kosher salt + black pepper + lemon zest.
Give it all a good ole stir then toss in your shrimp. We like to use the raw, frozen kind that are already easy to peel and already deveined. Work smarter not harder, right?
Toss the shrimp in the marinade until they’re all good and coated.
Cover ’em up and throw ’em in the fridge to marinate for 1-3 hours. I wouldn’t marinate them any longer than 3 hours because the acid in the lemon zest will actually start to ‘cook’ the shrimp and the texture will be off.
Once they’re good and marinated, toss on some* shredded Parmesan.
Roast at 400 for about 8 minutes, or until they’re pink and cooked through.
Garnish with some chopped parsley, and you’re on your way to makin’ your shrimpy people happy.
This two pound pan of shrimp will make about 4 hearty boys-who-love-their-shrimp servings.
Garlic Parmesan Roasted Shrimp
4 tbs. EVOO
4 garlic cloves, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. Kosher salt
1/4 tps. freshly ground black pepper
Zest of 1 lemon
2 pounds large shrimp, deveined*
1/2 cup grated Parmesan
2 tbs. chopped flat Italian parsley, for garnish
Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add in shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1-3 hours.
Preheat oven to 400.
Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400 for about 8 minutes, or until shrimp are pink, firm, and cooked through.
Garnish with another drizzle of EVOO and parsley.
*We buy the frozen kind and thaw them overnight in the fridge.