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

Ingredients:

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

Directions:

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.

Tips:

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

Source: RecipeGirl.com (Adapted slightly from Fine Cooking)

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • goodeatsbykmuir wrote:

    Love rosemary as a flavor enhancer for shrimp! Such a simple way to make the meal delicious with out adding extra fats.

  • Paula wrote:

    YUM! I added some fresh garlic cloves too, a little butter, then tossed with fresh pasta. A salad, some garlic bread and you are done. Fast and tasty!!

  • ProChef360 wrote:

    The pictures made my mouth water. Thanks for sharing the recipe and how-to. I like shrimps and I will definitely try this one.

  • The Food Hound wrote:

    Barefoot Contessa has a recipe for roasted shrimp, and I can’t wait to try it! Definitely less labor-intensive than threading them on skewers and grilling them!

  • Tracy wrote:

    Rosemary is my favorite herb, so I’m totally in love with this!!

  • Cookin’ Canuck wrote:

    We just roasted shrimp for dinner last night. It’s one of my favorite ways to prepare shrimp and I can’t wait to try your version.

  • Alissa wrote:

    Perfect, perfect! I’m making this Friday night! Thank you!

  • Jenny Flake wrote:

    Delish with a capital D! Have fun this week girl!!

  • Maria wrote:

    Rosemary is one of my favorite herbs. Love it in this dish!

  • Rosemary wrote:

    I’ve never roasted shrimp either and this method sounds quite intriguing . . and I don’t doubt your endorsement a bit! Thanks for sharing! (This would have been perfect with my lemon pasta!)

  • Shelby wrote:

    I love how different this is….the roasting of the herbs in olive oil first is such a great idea. It is things like this that makes me wonder why didn’t I think of this! Looks delicious!

  • Lucy wrote:

    I am so making this! I make a barbecue shrimp that we love, but it’s so unhealthy that we just can’t eat it very often. But this would be healthy and delicious. Anything with rosemary works for me.

  • Barbara wrote:

    This looks great, Lori. I know Ina Garten roasts her shrimp all the time, but never like this. I eat shrimp a lot…am going to try this next time. I bet that rosemary smells divine.

  • Michaela wrote:

    We made this dish TWICE at our house last week–it was that good. Reading through your great post reminded me of the aromas and flavors all over again–thanks!
    Michaela
    @finecooking

  • Katrina wrote:

    Great dinner idea! I love how simple it is!

  • EatLiveRun wrote:

    love shrimp…this looks great!

  • A Bowl Of Mush wrote:

    Looks like it will be shrimp for dinner then!
    Yum!

  • Kathy – Panini Happy wrote:

    That sounds like a great technique, I’m going to try that. I certainly wouldn’t mind having my kitchen waft of rosemary, thyme and olive oil!

  • Maris (In Good Taste wrote:

    Interesting! This is the 2nd blog I have read in 2 days that has roasted shrimp. Looks delicious and I must try!

  • flip flops & pearls wrote:

    That looks fabulous!