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Shrimp Pan-Roast with Citrus

This easy shrimp from chef Alon Shaya packs all of the ingredients into one skillet, which is then set in the oven. If you have access to head-on shrimp, use them here to add deep flavor to the buttery pan juices, making sure to have plenty of bread ready to sop them up. If you can't find head-on shrimp, headless shrimp are also delicious.

  • Total Time:
  • Servings: 4

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  • 1 Anaheim or poblano pepper—halved, cored and thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup mixed pitted olives, chopped
  • Two 1/4-inch-thick slices of lemon, halved
  • Two 1/4-inch-thick slices of orange, halved
  • 1/2 teaspoon crushed red pepper
  • 1 rosemary sprig
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 pounds large head-on shrimp—heads and tails left on, bodies shelled and deveined
  • Grilled country bread, for serving


  1. Preheat the oven to 450°. In a large bowl, combine all of the ingredients except the shrimp and bread. Add the shrimp and toss to evenly coat. Scrape the shrimp into a large ovenproof skillet and roast for 20 minutes, stirring once, until the shrimp are just cooked through. Serve with grilled bread.

Make Ahead

The shrimp can be tossed with all of the ingredients except the bread up to 5 hours in advance; bring to room temperature before cooking.

Suggested Pairing

White wines from the Mediterranean naturally go well with Mediterranean flavors. Try a Vermentino.

Contributed By Photo © Con Poulos Published January 2014

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