5 Ingredients or Fewer

Shrimp à la Bittman

July  6, 2010
4 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Connie Bruss Wade
    Connie Bruss Wade
  • Melissa Case
    Melissa Case
  • LovelyVelocity
    LovelyVelocity
  • Tbird
    Tbird
  • Dina Moore-Tzouris
    Dina Moore-Tzouris
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

    21 Reviews

    kkelleycooks August 29, 2018
    Can you use this with sea scallops, and if so how long would you bake them?
     
    Author Comment
    Amanda H. August 30, 2018
    Yes, scallops should work! It depends on their size, but I would start checking them after 5 minutes. Let us know how it goes.
     
    Rachel June 13, 2018
    what about if the shrimp are frozen?
     
    Author Comment
    Amanda H. June 14, 2018
    Defrost them first. They will likely cook faster so keep an eye on them!
     
    Connie B. June 4, 2018
    I roast medium shrimp at 400 for 5 minutes and people tell me I overcook them. Can this time/temp be correct for this recipe?
     
    Author Comment
    Amanda H. June 4, 2018
    It's possible that your oven runs hot, but it also seems that various people on this thread of comments have had different experiences -- for some, 8 minutes was perfect; for others, not. If 5 minutes at 400F is overcooking the shrimp in your oven, I'd try 3 and take a look -- you can always put them back in!
     
    Melissa C. June 28, 2017
    OMG. These are AMAZING. My shrimp were huge -- like prawns -- so the 8 minutes was right on point. Light, refreshing. Loved it.
     
    LovelyVelocity December 7, 2014
    Tbird: You overcooked the shrimp! If cooked correctly, this is a winner.
     
    Tbird December 7, 2014
    I know. Bummed me out. Should have watched more carefully. Would have been perfect at only 4 minutes. Next time!
     
    Tbird December 7, 2014
    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.
     
    Dina M. May 25, 2014
    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.
     
    Stubor November 11, 2012
    Kind of like a quicky ceviche (but cooked).
     
    Shalini May 29, 2012
    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!
     
    Shalini June 5, 2012
    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.
     
    Author Comment
    Amanda H. June 5, 2012
    So glad it was a success!
     
    oregon C. May 23, 2012
    Was looking for an easy prawn recipe without the usual scampi garlic breath. This was fabulous & will be my new quick go-to.
     
    Airi @. February 24, 2012
    This looks yummy and Simple... can't wait to try tonight. Have some leftover shrimp in my fridge (BONUS!!!)
     
    artfulgourmet April 14, 2011
    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...
     
    cowgirlculture December 14, 2010
    Oh my gosh - AMAZING! This was fantastic and wonderful! Thank you!
     
    LovelyVelocity August 5, 2010
    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!
     
    Author Comment
    Amanda H. August 5, 2010
    Glad you thought so, too!