Roasted Shrimp with Rosemary and Thyme

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I was tweeting along one day (as I usually do), when I saw a tweet from Fine Cooking asking Twitterers to check out their recipe for Roasted Shrimp with Rosemary & Thyme. Roasted Shrimp sounded good to me, as I usually only see it sauteed or fried. Roasted vegetables are amazing when combined with fresh herbs, so why not shrimp? I tried out their recipe 🙂

I splurged and picked up some Jumbo Shrimp. And here’s what I ended up with. The how to:

Pour olive oil in a 9×13-inch pan.

Add FRESH rosemary and thyme. Fresh is a *must* for this one. Trust me.

Add a little freshly ground pepper.

Here’s the really different part- you’re going to roast the herbs in olive oil. Just the herbs. Get them to release their scent and flavor before you add the shrimp.

Here they are… all roasted and yummy. At this point, your kitchen smells fantastic.

Add the shrimp to the hot, deliciously, flavored oil.

It will roast up quickly and take-on the wonderful flavors of rosemary and thyme. After it’s roasted, you’ll toss it briefly with a little bit of white wine vinegar, and those fresh herbs will have naturally attached a little bit of their flavor and herb pieces to the shrimp itself.

And here it is… the roasted shrimp. This was a fabulous family-friendly dinner for us. My little one loved the roasted shrimp. I served it simply with some lemon & chive roasted potatoes and vegetables. The shrimp takes on the flavor of those fresh herbs and the white wine vinegar adds a welcome bit of tang. It turned out to be a lovely Sunday Night Dinner.  I must say that it would also make a tasty little Happy Hour appetizer too.

Roasted Shrimp w/ Rosemary & Thyme

Yield: 4 servings

Prep Time: 20 min

Cook Time: 22 min


6 Tablespoons extra-virgin olive oil (I just gave the pan about 3 good swirls)
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
freshly ground black pepper
1 1/2 pounds extra-large or jumbo shrimp (26 to 30/pound), peeled & de-veined
1/2 teaspoon kosher salt
2 Tablespoons white wine vinegar


1. Place rack in center position, and preheat oven to 400 degrees F.

2. Pour oil into 9x13-inch glass baking dish. Add fresh herbs and a few grinds of freshly ground black pepper. Bake until the herbs become fragrant, about 10 minutes.

3. Add shrimp to the dish. Use tongs to turn the shrimp and coat in the scented oil. Bake shrimp until pink and firm, 10 to 12 minutes.

4. Remove shrimp to a bowl, leaving herbs and oil behind. Sprinkle with salt and white wine vinegar. Toss until flavors are combined.

5. Serve with rice or potatoes. Drizzle with the flavored olive oil, if desired.


*Use crusty bread to soak up that delicious, flavored oil!

Source: (Adapted slightly from Fine Cooking)

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  • Annie wrote:

    We LOVED this recipe. Family member has dairy allergies. So happy to find a wonderful butter-free recipe this wonderful.

  • Jen wrote:

    Yummm I love shrimp! Great pics 🙂

  • RecipeGirl’s Mom wrote:

    This looks pretty yummmy and it’s gluten free too! LOVE