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Roasted Shrimp with Rosemary and Thyme

This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme—try tarragon and chives or lemon verbena and parsley. Serves 4

6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 Tbs. white wine vinegar
Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F.

Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.

Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.

Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.

Serving Suggestions

Serve the shrimp over white rice or with some crusty bread to sop up the fragrant olive oil. Sautéed Broccoli Raab with Chile, Garlic & Lemon balance out the meal as well.

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 3; Protein (g): 27; Monounsaturated Fat (g): 15; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2.5; Sodium (mg): 430; Cholesterol (mg): 250; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 110 , pp. 20
March 3, 2011


user reviews

Star Star Star Star Star Terrific as an appetizer, received rave reviews. Used slightly larger shrimp, 21-25 per pound. Did 2 lbs. shrimp in 10"x14" pan, and increased other ingredients by 1/3. Added thinly sliced garlic to the olive oil in the pan, it was very, very toasty after 12 minutes in the oven, had to remove the slices before adding the shrimp to prevent the garlic from burning while the shrimp cooked. After 7 minutes in the oven, stirred the shrimp for more even cooking. Due to larger shrimp, returned the shrimp to the oven for 4 to 5 more minutes. Used tarragon vinegar, not sure it added anything, but the end product was tasty. Very little additional salt was needed. Garnished with fresh, chopped Italian parsley and lemon wedges. Kalamata olive bread and rosemary foccacia were delicious for mopping up the oil/juices.
Star Star Star Star Star While this recipe looks delicious, I'm having trouble with the description of 26 - 30 shrimp per lb. as being "Extra large". Where I come from (Gulfport, MS, about 4 blocks from where the shrimp fleets come in), this count is considered "Small". "Extra large shrimp" are considered as being in the 12 - 15 shrimp per lb. range. However, I'll try the recipe, but I'll certainly use my version of "extra large shrimp", rather than the 26 - 30 count called for, especially since I absolutely adore shrimp!! Lynn
Star Star Star Star Star I was a bit skeptical of the solid five-star review, but figured I needed an easy lunch and had all of the ingredients on hand. I followed the recipe to a tee, fresh herbs etc. There's certainly nothing wrong with the recipe, it's just a bit boring for my taste. It pretty much tasted exactly as I expected--I doubt I'll make it again.
Star Star Star Star Star I echo the review by beeks below. 5 stars for simplicity and flavor. I overcooked mine a bit, but they were still tasty. Paired with a quick steamed vegetable, this gets a fresh, delicious dinner on the table in about 30 minutes. Note: I did not use vinegar in the shrimp I served to my kids - didn't know if they'd like the flavor. I sprinkled some vinegar on mine and strongly preferred the shrimp with the vinegar - rounds out the flavor well without being at all sour.
Star Star Star Star Star Easy, fast and tasty. I cooked the herbs for about 6 mins and the shrimp for about 7.
Star Star Star Star Star Excellent! Made exact to recipe. So easy and simple. The fragrance of the rosemary is intoxicating and fills the kitchen with its aroma. Wouldn't change a thing.
Star Star Star Star Star The flavor of this dish is simple and really good, but it is the ease of the recipe that makes it a winner. Honestly this is the trifecta for a busy weeknight cook. Next time I will add some red pepper flakes. I want to remember this recipe for an easy/tasty appetizer as well.
Star Star Star Star Star I paired this with the suggested broccoli raab, which was perfect. In addition, I made whole wheat orzo, to which I added lemon zest and grated pecorino at the end of the cooking time. A lovely light dinner for a work night, easily adjusted to serve one.
Star Star Star Star Star Delicious--didn't change a thing!
Star Star Star Star Star Made this recipe exactly as written, delicious. Possibly even better when cold. Today I made this but used the herb oil to roast asparagus. Again, delicious. The only thing I did differently with the asparagus was to sprinkle a little grated Parmesan cheese over it just before serving.
Star Star Star Star Star This recipe is wonderful, especially considering the ease with which it comes together. We had it with lemon linguine, and asparagus.
Star Star Star Star Star This dish has a perfect balance of flavors and we loved it. Served it over pasta with broccoli. Perfect dinner. To read my full review visit: http://www.takingonmagazines.com/2011/04/roasted-shrimp-with-rosemary-and-thyme.html
Star Star Star Star Star OMG this dish was soooo good! I thought we would have some leftover shrimp but my husband and I devoured all of it. The olive oil combined with the herbs and the vinegar made it so rich my husband thought it had been coated in butter. Unfortunately we didn't have any bread to sop up the oil. Plan on serving this as an appetizer whenever we have company for dinner and probably at Christmas dinner. Definitely a keeper!
Star Star Star Star Star Excellent exactly as written. Makes your kitchen small good, too! Keeper in my house!
Star Star Star Star Star Not a typically great FC recipe. Followed to the letter. Shrimp mushy, flavor too strong. Lamb shank recipe in same issue a winner, though.
Star Star Star Star Star Simple, easy, healthy and delicious. Very versatile too. I added shallots in with the shrimp. yummy. Forgot to put in the vinegar at the end. Still yummy! Might lower the oil by a tablespoon, but if you have good crunchy bread you might not want to. I forgot the bread too. sigh. This is a keeper and I will remember next time!!
Star Star Star Star Star We loved this, cleaning the baking dish with bread at the table. I didn't use rosemary, added a cascabel chile, 2 cloves of garlic, sliced thin, and half a lemon sliced thin before I heated the oil. When I put the shrimp in, I added crushed garlic (garlic is good) and finished it with lemon juice instead of vinegar, and a ton of parsley. mmmmmmmmm, there was much finger licking
Star Star Star Star Star Fabulous! We made it again the next night using chicken instead of prawns and it worked equally as well. I used leg and thighs, but the same method. Skin came out crunchy and delicious. I did not have white vinegar on hand so I used seasoned sushi vinegar. A definite keeper
Star Star Star Star Star This is delicious and so easy to prepare. I served it with a brown rice pilaf and the suggested broccoli raab with lemon, chili and garlic. My husband LOVED it! and it would make a good company meal, too.
Star Star Star Star Star Really easy and delicious. I substituted crayfish for shrimp (which made things a little messier at the table - I think shrimp would have been ideal), and served it alongside thin spaghetti in a mushroom tomato sauce. The herbs are just so wonderfully fragrant, you'll be tempted to keep your oven door open while they are roasting.
Star Star Star Star Star
Star Star Star Star Star Delicious and easy. I have a convection oven so I shortened the time in the oven to 5 minutes. Squeezed a little lemon on my plate at the table.
Star Star Star Star Star An easy and delicious weeknight dinner! The only thing I would do differently is to add a bit less salt, to account for the variation in the saltiness of the shrimp.