By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
151 cal · 30 min
Roasted Shrimp and Mushrooms with Ginger and Green Onions
Recipe GLPR9f03dbea792bcf
A light and aromatic dish featuring large shrimp roasted in their shells with tender oyster mushrooms, all coated in a vibrant ginger-garlic oil infused with fresh cilantro and green onions. The high-heat roasting method seals in flavors while keeping the shrimp succulent and the mushrooms tender.
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Ingredients
¼ cup Canola oil
¼ cup Green onions, finely chopped
¼ cup Fresh cilantro, chopped
2 Garlic cloves, pressed
1 tablespoon Seasoned rice vinegar
2 teaspoons Fresh ginger, grated and peeled
1 teaspoon Asian sesame oil
10 Large shrimp, uncooked and deveined with shells intact
4 ounces Oyster mushrooms
Sea salt and black pepper to taste
Directions
Preheat your oven to 500°F. In a medium bowl, combine the canola oil, chopped green onions, cilantro, pressed garlic, rice vinegar, grated ginger, and sesame oil. Season the mixture generously with sea salt and black pepper, stirring until well incorporated.
Remove the legs from each shrimp by gently pulling them away from the body. Using a small spoon or your fingers, carefully insert the flavored oil mixture under the shell of each shrimp, distributing it along the underside while keeping the shell intact.
Arrange the coated shrimp in a single layer on a large baking sheet. Add the oyster mushrooms to the remaining oil mixture in the bowl and toss to coat evenly. Spread the mushrooms on the same baking sheet alongside the shrimp.
Place the baking sheet in the preheated 500°F oven and roast for approximately 7 minutes, until the shrimp turn opaque in the center and the mushrooms become tender. The shrimp should reach an internal temperature of 145°F.
Remove from the oven and divide the roasted shrimp and mushrooms between two serving plates. Drizzle any pan juices over the top and serve immediately.
Comments
This is a genuinely Charlotte-friendly recipe using local Gulf shrimp and a streamlined ingredient list available at any Harris Teeter or Kroger banner in town; nothing requires a second stop. The stated 30 minutes is honest—shrimp roast fast, mushrooms need 15-18 minutes, and prepping aromatics is quick work. Cost hovers around $5-6 per serving depending on shrimp price that week, driven almost entirely by the shrimp itself; oil, ginger, garlic, and vinegar are pantry staples. The only small drawback is that it's a same-night dish—shrimp and roasted mushrooms don't improve on day two—and it serves just two, so it's more date-night than family dinner.
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