1. Prepare the Shrimp

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray. This will help the shrimp roast evenly and prevent them from sticking.

Next, in a large bowl, toss the shrimp with the olive oil, minced garlic, smoked paprika, salt, pepper, and lemon zest. Make sure all the shrimp are coated evenly in the seasoning—this is where the flavor really comes together, so take a moment to massage the seasoning in.

2. Roast the Shrimp

Arrange the shrimp in a single layer on the prepared baking sheet. Be sure not to crowd the shrimp—they should have some space between them to roast properly. Pop the baking sheet in the oven and roast the shrimp for 8-10 minutes, or until they turn pink and opaque. Depending on the size of your shrimp, they may cook a little faster or slower, so keep an eye on them. You’ll know they’re done when they curl up and have a beautiful golden hue around the edges.

3. Make the Lemon-Horseradish Aioli

While the shrimp are roasting, it’s time to make the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, garlic, Dijon mustard, and salt until smooth and creamy. Taste and adjust the seasoning as needed—you may want to add a little more lemon juice for brightness or more horseradish for extra heat.

4. Assemble and Serve

Once the shrimp are roasted, transfer them to a serving platter. Garnish with fresh parsley for a pop of color and a little extra freshness. Serve with a small bowl of the lemon-horseradish aioli on the side for dipping. You can also drizzle the aioli over the shrimp for a fancier presentation, depending on your mood.