Skillet-Roasted Shrimp

Skillet-Roasted Shrimp Recipe

It turns out that mussels aren’t the only sea creature that tastes good when roasted in an iron skillet; shrimp, too, are finger-licking good when cooked and charred a bit in the shell, and then peeled and eaten at the table.

This is, admittedly, a messy, drippy dish, just the right kind of meal for a casual evening with close friends who have no hesitation about digging in. Just don’t forget the warm hand towels.–Andrea Froncillo

Skillet-Roasted Shrimp Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Serves 4 to 6


  • For the garlic compound butter
  • 2 cloves garlic, diced
  • 1 tablespoon small capers
  • Juice of 1/2 lemon
  • 2 tablespoons dry white wine
  • 1/4 cup unsalted butter, at room temperature
  • For the shrimp
  • 3 tablespoons olive oil
  • 1 teaspoon grated lemon zest, preferably organic
  • 4 teaspoons minced flat-leaf parsley leaves
  • 1 teaspoon garlic salt
  • 1 1/2 pounds large shrimp (21 to 30 per pound) in the shell
  • Freshly ground black pepper
  • Garlic Compound Butter, for serving


  • Make the garlic compound butter
  • 1. In a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended. Pour into a ramekin.
  • 2. Use now or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
  • Make the shrimp
  • 3. In a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt. Add the shrimp and toss to coat. Refrigerate for 30 minutes to 1 hour.
  • 4. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color. Remove from the heat. Sprinkle with the pepper and the remaining 2 teaspoons parsley.
  • 5. Bring the hot skillet directly to the table, placing it on a heavy trivet. Place the ramekin of compound butter in the center of the skillet. With your fingers, peel each shrimp and dunk it into the compound butter.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Tracey G.

Apr 18, 2006

If you're a fan of garlic, you'll love this recipe. It was easy to throw together and was packed with a lot of flavor.
Warning:This is a messy dish, because each eater has to peel the shrimp. I wouldn't consider this for a formal occasion, but it would be perfect for a casual gathering of friends and family who don't mind garlic breath!

Testers Choice
Mary Capps

Apr 18, 2006

Simple, brilliant, and delicious. I’d highly recommend this as an appetizer or tapas plate, but be sure to include plenty of napkins or towels and a bowl for the shrimp shells, as it’s quite messy. I served this with a small green salad and butter flake rolls, and it was a perfect evening meal.

Testers Choice
Leanne Abe

Apr 18, 2006

Quick and tasty, plus a delicious butter dipping sauce. Do use the larger shrimp, as it makes the peeling worth the effort. The next time I make this, I’ll add fresh garlic to the marinade. It’s perfect for a barbecue or indoor dinner.

Testers Choice
Vera Eisenberg

Apr 18, 2006

This one hits the “keeper” trifecta: quick, easy, and very, very tasty. (Shrimp and gobs of garlic-caper-lemon butter. How could you go wrong?) Good quality shrimp is critical—the simplicity of the recipe throws the flavors into high relief. Because of the dirty-hands factor, this goes in the “good friends” file for a fun appetizer or casual supper.

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