search saves

Roasted Jumbo Shrimp With Potatoes, Lemon and Capers

Roasted Jumbo Shrimp With Potatoes, Lemon and Capers created by vrvrvr

This just sounded too good. I found it in O magazine.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat the oven to 450°F.
  • Wash the shrimp and pat them dry with paper towels.
  • In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Toss together and refrigerate.
  • Rub a 9-inch baking dish with olive oil.
  • Place the potato slices, slightly overlapping, in the pan.
  • Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
  • Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
  • Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
  • Remove from the oven and sprinkle with the capers.
  • Serve at once with a green salad.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@SharleneW
Contributor
@SharleneW
Contributor
"This just sounded too good. I found it in O magazine."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Anonymous
    This was easy and delicious. I used peeled and deveined frozen shrimp so it took very little prep.
    Reply
  2. vrvrvr
    Roasted Jumbo Shrimp With Potatoes, Lemon and Capers Created by vrvrvr
    Reply
  3. Chef.Jules
    Roasted Jumbo Shrimp With Potatoes, Lemon and Capers Created by Chef.Jules
    Reply
  4. Chef.Jules
    This was so easy, but elegant. Definitely a keeper and DH said to put it in our "company" rotation. I only used 1 tablespoon lemon juice and it was just right for us.
    Reply
  5. vrvrvr
    I love this recipe! I made this for a dinner party with my in-laws; everyone at the table kept raving. I had to hold this for quite a while in the oven, so I will say it's a forgiving dish time-wise. I probably roasted the potatoes for an hour (granted, my quantities were all increased to feed a lot of people) and the potatoes did fine - crispy outside and creamy inside. (Halfway through, I covered them loosely with foil.) I did not overdue on the shrimp roasting time; and something magical occurs as the lemony shrimp drippings mingle with the potatoes. This is a flavor-packed, very yummy dish, simple to put together, and we loved the capers on top. All in all, a sure winner.
    Reply
see 5 more icons / navigate / navigate-down
Advertisement