Baked Shrimp with Meyer Lemon Gremolata


In the coldest part of the winter, Meyer lemons begin filling shelves at grocery stores and farmers’ markets. These smaller, sweeter lemons work brilliantly in sweet and savory dishes and, according to the LSU AgCenter, are the only type of lemon suggested for home gardening in the Bayou State. Here we paired the little zesty wonders with sweet Louisiana shrimp, garlic, and herbs in a heartwarming dish your family will love.This Baked Shrimp with Meyer Lemon Gremolata is an easy and elegant appetizer.

Baked Shrimp with Meyer Lemon Gremolata
Serves 4
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  1. ⅓ cup finely chopped parsley
  2. 2 teaspoons Meyer lemon zest
  3. 5½ teaspoons Meyer lemon juice, divided
  4. ½ teaspoon minced garlic
  5. 2 tablespoons unsalted butter, melted
  6. 2 tablespoons olive oil
  7. 1 pound peeled and deveined jumbo fresh shrimp
  8. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. 1 teaspoon Creole seasoning
  10. ½ teaspoon kosher salt
  11. ¼ teaspoon crushed red pepper
  1. Preheat oven to 400°. Lightly spray 4 ramekins with cooking spray.
  2. In a small bowl, combine parsley, zest, 1 teaspoon lemon juice, and garlic.
  3. In a large bowl, whisk together melted butter and oil. Add shrimp, tossing to coat. Transfer to prepared ramekins. In a small bowl, combine cheese, Creole seasoning, salt, and red pepper. Sprinkle shrimp with cheese mixture.
  4. Bake until shrimp are pink and firm, 6 to 8 minutes. Drizzle shrimp with remaining 4½ teaspoons lemon juice. Sprinkle with parsley mixture. Serve immediately.
Louisiana Cookin

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l



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