🦐 Garlic Butter Shrimp Rolls
These Garlic Butter Shrimp Rolls are dinner in 25 minutes. Large shrimp get lined into tight rolls, topped with mozzarella, and baked in a garlic-herb butter sauce with extra-virgin olive oil. The cheese browns, the shrimp stay juicy, and the pan juices do the rest.
I love how little assembly this needs. Overlap the shrimp, tuck the cheese, and that extra parsley is not optional. 🌿
Jump to Recipe ↓ 🦐
Why You’ll Love These Rolls 🌿
- 🦐 Dinner in 25 minutes
- 🧄 Garlic-herb butter in the pan
- 🧀 Melted cheese on top
- 🔥 Golden browned spots
- 🍋 Lemon in the sauce
- 🫒 Olive oil with the butter
- 🍽️ Anti-inflammatory Mediterranean seafood bake
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Shrimp, extra-virgin olive oil, garlic, lemon, and herbs are the Mediterranean base. A modest amount of butter gives you the garlic-butter flavor from the photo. Mozzarella is a thin melt on top, not a heavy blanket.
Use large shrimp so the rolls hold. If the shrimp are small, they cook before the cheese browns.
Frequently Asked Questions ❓
How do I shape the rolls? 🌀
Overlap 5–6 large shrimp in a line, slightly curved, then wrap them into a tight log. A toothpick holds the seam if needed.
Can I skip the cheese? 🧀
Yes. The garlic-herb sauce still works. The photo has a browned mozzarella top.
Foil pan or skillet? 🍳
Either. A foil pan matches the photo and makes serving easy. An oven-safe skillet browns the bottoms more.
Can I use frozen shrimp? ❄️
Yes. Thaw and pat them very dry. Wet shrimp water down the butter sauce.
🦐 Garlic Butter Shrimp Rolls
Ingredients 🛒
- 1½ lb (680 g) large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, melted
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella
- 3 tablespoons chopped parsley
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Pat the shrimp dry.
- Stir the olive oil, melted butter, garlic, lemon juice, lemon zest, oregano, paprika, salt, pepper, and most of the parsley.
- Toss the shrimp in half the sauce. Overlap shrimp into 4 tight rolls and set them in a small baking pan. Spoon the remaining sauce around and over the rolls.
- Scatter mozzarella over the tops.
- Bake 12–15 minutes, until the shrimp are pink and the cheese is golden in spots. Finish with the rest of the parsley. Serve with the pan juices.
Nutrition
| Nutrient | Per serving (1 roll) |
|---|---|
| Calories | 310 |
| Protein | 32g |
| Net carbohydrates | 3g |
| Total carbohydrates | 3g |
| Fiber | 0g |
| Total fat | 18g |
| Sodium | 720mg |
Estimates based on large shrimp, olive oil, a modest butter sauce, and mozzarella. Exact numbers vary with shrimp size.
Notes & Tips 💡
- Dry shrimp are what keep the sauce from turning watery.
- Extra-virgin olive oil shares the pan with butter so this stays in Mediterranean territory.
- If the tops brown before the shrimp are done, tent the pan loosely with foil.
- A squeeze of lemon at the table cuts the richness of the sauce.
- These are best eaten right away while the cheese is melted and the shrimp are just cooked.
These Garlic Butter Shrimp Rolls are garlicky, lemony, and done in 25 minutes. A simple bake built on shrimp, olive oil, herbs, and a modest melt of cheese. 🦐🧄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
