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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 186 kcal

Ingredients
 

  • 1.1 lb raw shrimp peeled and deveined, fresh or thawed frozen
  • 4 cloves garlic finely chopped
  • 5 sprigs fresh dill finely chopped
  • 3 tablespoons extra‑virgin olive oil
  • fine sea salt to taste

ptional, to reduce fishy smell:

  • juice of ¼ lemon or ½ tablespoon lemon concentrate

Instructions
 

  • If you do not like a strong seafood smell, stir in the juice of 1/4 lemon (about 1 tablespoon) or about 1/2 tablespoon lemon concentrate into the marinade. If you enjoy a pronounced shrimp flavor, you can skip the lemon and keep the shrimp taste more intense.
    Adding lemon juice to the shrimp marinade to reduce fishy smell
  • Rinse the thawed shrimp briefly under cold running water to refresh them and remove any ice crystals.
    Rinsing thawed shrimp under cold water in a kitchen colander
  • Finely chop the fresh dill with a sharp knife, removing any thick stems.
    Finely chopped fresh dill on a wooden cutting board
  • Peel and finely chop the garlic cloves, or mince them for a more intense flavor.
    Minced garlic cloves on a cutting board beside a knife
  • Add the chopped dill to the garlic in a small bowl and mix well to create a fragrant herb and garlic mixture.
    Mixing chopped garlic and dill together in a small bowl
  • Place the shrimp in a mixing bowl, add the garlic‑dill mixture on top, drizzle with 2 tablespoons of olive oil, and season with salt to taste.
    Raw shrimp in a bowl topped with garlic, dill, olive oil, and salt
  • Toss everything well until the shrimp are evenly coated. At this point, you can leave the shrimp to marinate for 10–20 minutes for extra flavor or bake them right away if you are in a hurry.
    Tossing shrimp with garlic, dill, and oil until evenly coated
  • Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
    Lining a rimmed baking tray with parchment paper
  • Arrange the shrimp in a single layer on the prepared baking tray, leaving a little space between them.
    Marinated shrimp arranged in a single layer on a baking tray
  • Bake the shrimp in a preheated oven at 400–425°F (200–220°C) for up to 10 minutes, just until they turn pink and opaque.
    Shrimp baking in the oven on a parchment‑lined tray
  • Carefully remove the baking tray from the oven, using oven mitts, and place it on a heat‑safe surface.
    Removing the hot baking tray with roasted shrimp from the oven
  • Your garlicky, fragrant, and juicy shrimp are ready to serve. Enjoy them hot, with fresh bread, rice, a light salad, or your favorite side dish.
    Close‑up of juicy garlic roasted shrimp ready to be served

Notes

  1. You can use either fresh or frozen shrimp; just make sure to thaw and dry them well before baking.
  2. Adjust the amount of garlic to your taste; if you love garlic, feel free to add an extra clove.
  3. Fresh dill can be replaced with parsley if that is what you have on hand, though the flavor will be slightly different.
  4. For a bit of heat, add a pinch of red pepper flakes to the garlic and dill mixture.
  5. Do not overbake the shrimp; start checking at 7–8 minutes, especially if they are small.
  6. Serve the shrimp immediately after baking, as they taste best hot and freshly cooked.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 707mg | Potassium: 155mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 0.4mg
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