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Roasted Shrimp with Rosemary and Thyme

Scott Phillips

Servings: 4

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. Like this recipe? Check out more easy 5-ingredient dinners.


  • 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

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 190
  • Fat (g): 22
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 250
  • Sodium (mg): 430
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 27


  • Position a rack in the center of the oven and heat the oven to 400°F.Pour the oil into a 9×13-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.

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.


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Reviews (27 reviews)

  • lizalbert | 04/25/2021

    I’ve made this for friends and family many times at this point. I often substitute 3 T of dried herbs de Provence for the fresh herbs. Everyone loves it either way and asks for recipe. It’s great leftover. The juices make a nice sauce for angel hair pasta.

  • Russcalot | 06/06/2017

    The crowd went wild. I will make this forever.

  • joannalynn60 | 04/10/2015

    This recipe is fabulous! My husband even asked if there was butter in it. I served it with greens and a vinaigrette for a low carb weeknight meal. Can't wait to dress it up a bit!

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