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Today is October 24, 2021

Baked Lemon-Garlic Herb Shrimp

Fish and Seafood


1 lb. Mississippi Gulf shrimp, peeled and deveined
Olive oil
1 lemon, zested, then half cut into thin slices
1 lemon, wedged
1 Tbsp. fresh thyme
5 cloves garlic, minced
Kosher salt and fresh black pepper
Pasta of choice
2 Tbsp. butter


Preheat oven to 400 F. In an 8-by-8-inch glass baking pan, combine olive oil, lemon zest and thyme. Olive oil should coat the bottom of the pan. Season with salt and pepper. Bake for 10 to 12 minutes, checking every few minutes that it doesn’t brown. Cook pasta, drain and toss with a little olive oil. Remove pan from oven, add butter and swirl it around to melt. Add shrimp, garlic and thin lemon slices (don’t squeeze them). Toss to coat with oil mixture. Bake for 8 to 10 minutes or until shrimp turn pink and just start to curl; check often. Serve over pasta, with additional extra-virgin olive oil and fresh-squeezed lemon wedges.


From the e-cookbook 'Mississippi Seafood Recipes," Mississippi Department of Marine Resources Seafood Marketing program

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