Recipe: Roasted Lemon Oregano Shrimp

Recipe: Roasted Lemon Oregano Shrimp

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Sheela Prakash
Apr 10, 2017
(Image credit: Lauren Volo)

This dish will fool you. Sure, by appearance alone it looks a whole lot like shrimp scampi — something classically Italian with lots of garlic going on. But take one bite and you'll understand that it's firmly inspired by Greece. Pungent fresh oregano and vibrant lemon scream out loud and clear, most definitely making themselves heard, and most definitely whisking you away to that little Mediterranean corner of the globe.

(Image credit: Lauren Volo)

A Flavor-Packed Shrimp Recipe to Serve Over Whatever You Crave

The best part about this dinner is that it's customizable. The shrimp is quickly roasted and then tossed in a simple sauce of sautéed garlic, lots of chopped fresh oregano, lemon zest and juice, white wine, and a pinch of red pepper flakes. Some of that powerhouse flavor soaks into the roasted shrimp, while the rest stays behind to be soaked into whatever else you may have in your kitchen to serve the shrimp over and turn it into a meal. Twirl-able pasta, like linguine, is highly encouraged, as is couscous — either regular or Israeli — rice, or even creamy polenta. Pick your favorite, pop open a bottle of crisp, white wine, and dig in.

5 Ways to Bring the Flavors of Greece to Your Weeknight

One of the most fun ways to spice up your weeknight dinner routine is by exploring a new cuisine. This week, five recipes show you just how easy it is to bring a touch of Greek flair to the table.

Roasted Lemon Oregano Shrimp

Serves 4

3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons coarsely chopped fresh oregano leaves
Finely grated zest of 1 large lemon
Pinch red pepper flakes
2 tablespoons dry white wine
Juice of 1 large lemon (about 3 tablespoons)
1 pound peeled and deveined uncooked medium shrimp
Kosher salt
Freshly ground black pepper
Cooked polenta, pasta, or couscous, for serving (optional)

Arrange a rack in the middle of the oven and heat to 400°F.

Heat 2 tablespoons of the oil in a medium saucepan over low heat. Stir in the garlic, oregano, red pepper flakes, and lemon zest and stir over low heat for 2 minutes. Stir in the wine and lemon juice and keep the mixture warm over very low heat.

Meanwhile, pat the shrimp dry and transfer to a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of oil, sprinkle generously with salt and black pepper, toss to evenly coat, and spread into an even layer.

Roast, stirring halfway through, until they just turn pink and opaque, 6 to 8 minutes total.

Remove the shrimp from the oven, transfer it to the saucepan with the lemon and oregano sauce, and toss to combine. Serve immediately over cooked pasta, rice, couscous, or creamy polenta.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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