Shrimp à la Bittman

By • July 6, 2010 14 Comments

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Author Notes: A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.Amanda Hesser

Serves 4

  • 2 pounds medium or large shrimp, shelled and cleaned
  • Grated zest and juice of 2 small lemons
  • Grated zest and juice of 1 lime
  • 1/4 cup olive oil
  • Salt
  1. Heat the oven to 450 degrees. If you're thinking ahead, earlier in the day, combine the zests with the olive oil -- if you're like me and doing this last minute, toss the shrimp with the zests and olive oil. Season with salt. Spread the shrimp in a single layer on a baking sheet.
  2. Squeeze a little lemon juice on top of the shrimp and place in the oven. Roast until the shrimp is just cooked through and still bouncy to the touch, 8 to 10 minutes.
  3. Remove the shrimp from the oven, douse with lemon and lime juice and pour into a serving bowl. Eating with your fingers is allowed in my house.

More Great Recipes: Fish & Seafood|Entrees|Shrimp|Fish|Olive Oil

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Comments (14) Questions (2)


9 months ago LovelyVelocity

Tbird: You overcooked the shrimp! If cooked correctly, this is a winner.


9 months ago Tbird

I know. Bummed me out. Should have watched more carefully. Would have been perfect at only 4 minutes. Next time!


9 months ago Tbird

Wow. I would have been kicked off Top Chef, Master Chef and Iron Chef for this one. Why? The shrimp were as tough as shoe leather. This may be the first time I've had to write a negative review on a recipe, but maybe it was me? I even went under the time cooking in the oven - about 7-8 minutes. It was a shame (particularly because it took so long to de-shell and de-vein!) The sauce was delicious. Certainly made up for it, but overall got a big thumbs down from my family. I should have watched them in the oven more carefully, I guess.


over 1 year ago Dina Moore-Tzouris

however good you think this might be--it's better than that. sadly there are no left overs here. a perfect, refreshing summery treatment for shrimp. served mine with stir-fried brown rice with crushed nori and toasted sesame seeds. kind of delicious mixed up with the shrimp.


almost 3 years ago Stubor

Kind of like a quicky ceviche (but cooked).


over 3 years ago Shalini

Oh I've been wanting to try the Shrimp In Green Sauce you've put in the Essential NYT Cookbook...but may try this first!


about 3 years ago Shalini

We tried it, and 6 year old had seconds the next day at lunch. The shrimp were sweet and tasty and not overcooked! Great recipe.


about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad it was a success!


over 3 years ago oregon cassie

Was looking for an easy prawn recipe without the usual scampi garlic breath. This was fabulous & will be my new quick go-to.


over 3 years ago Airi @ TastynChic

This looks yummy and Simple... can't wait to try tonight. Have some leftover shrimp in my fridge (BONUS!!!)


over 4 years ago artfulgourmet

What a great, simple way to make shrimp. Sounds refreshing and delicious..can't wait to make this! You can also saute the shrimp with some olive oil, lemon juice, white wine and red pepper flakes to make it a bit more spicy/Spanish style...


over 4 years ago cowgirlculture

Oh my gosh - AMAZING! This was fantastic and wonderful! Thank you!


about 5 years ago LovelyVelocity

This is a terrific way to make shrimp! I made a simpler version this evening. My limes were too old to get any zest from them. All I did was shellac the shrimp with olive oil, add lime juice, and bake at 450 for eight minutes. A new favorite!


about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you thought so, too!