Lemon Roasted Shrimp Rémoulade

Instead of boiling sweet Bayou State shrimp for this version of shrimp rémoulade, we opted for a quick roast with a flavorful lemon butter. With bright lemon acidity and fresh rosemary to balance it out, this dish will be a family favorite in no time.

Lemon Roasted Shrimp Rémoulade
Makes abut 8 servings
  • 2 pounds peeled and deveined extra-large fresh shrimp (tails left on)
  • ½ cup extra-virgin olive oil
  • ¼ cup unsalted butter, melted
  • 2 tablespoons freshly grated lemon zest (about 2 large lemons)
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon minced garlic, or to taste
  • 1½ teaspoons salt, or to taste
  • 1 sprig fresh rosemary
  • Mixed greens, for serving
  • Rémoulade sauce, for serving
  1. Preheat oven to 450°.
  2. In a large bowl, combine shrimp, oil, melted butter, lemon zest and juice, garlic, salt, and rosemary. Toss until shrimp are coated. Transfer to a large ovenproof skillet.
  3. Roast, stirring once, until shrimp are pink and firm, about 20 minutes. Remove from pan, and serve immediately. Serve on a platter of fresh greens with rémoulade sauce.



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