This easy recipe for Roasted Shrimp with Rosemary and Thyme is so delicious and smells amazing while in your oven.
Roasted Shrimp with Rosemary and Thyme
This is an impressive shrimp recipe, but it’s really very easy to make and very few ingredients are needed. It happens to be a kid-friendly meal too. I first made this for my family when my son was little, and loved these shrimp as much as we did.
🛒 Ingredients Needed:
- extra virgin olive oil
- fresh thyme and fresh rosemary
- kosher salt and freshly ground black pepper
- extra large or jumbo shrimp
- white wine vinegar
✏️ How to make Roasted Shrimp with Rosemary and Thyme:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Place rack in the center position, and preheat oven to 400℉.
- Pour oil into 9×13″ glass baking dish. Add fresh herbs and a few grinds of freshly ground black pepper. Bake until the herbs become fragrant, about 10 minutes.
- Add the 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.
- Remove shrimp to a bowl, leaving herbs and oil behind. Sprinkle with salt and white wine vinegar. Toss until flavors are combined.
✔️ How to serve this recipe:
Serve this shrimp with rice or pasta or lemon chive roasted potatoes, and drizzle with the flavored olive oil! Add your favorite vegetable, if you’d like. And be sure to have some bread on hand too for soaking up all of the delicious flavors.
❤️ What I Love About This Recipe:
- The oil really picks up the flavors of the herbs when it’s heated. That means the shrimp picks up those flavors when it’s roasted!
- I love the tang that the white wine vinegar adds to the flavor of the shrimp.
- This shrimp makes a good appetizer for happy hour too!
Favorite Shrimp Recipes:
Roasted Shrimp with Rosemary and Thyme
Ingredients
- 6 tablespoons extra virgin olive oil (I just give the pan about 3 good swirls)
- 6 sprigs fresh thyme
- 3 large sprigs fresh rosemary, halved
- freshly ground black pepper
- 1½ pounds extra large or jumbo shrimp (26 to 30 per pound), peeled and deveined
- ½ teaspoon kosher salt
- 2 tablespoons white wine vinegar
Instructions
- Place rack in the center position, and preheat oven to 400℉.
- Pour oil into 9×13" glass baking dish. Add fresh herbs and a few grinds of freshly ground black pepper. Bake until the herbs become fragrant, about 10 minutes.
- Add the 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.
- Remove shrimp to a bowl, leaving herbs and oil behind. Sprinkle with salt and white wine vinegar. Toss until flavors are combined.
- Serve with rice or pasta. Drizzle with the flavored olive oil, if desired.
Notes
- Use crusty bread to soak up that delicious, flavored oil!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love rosemary as a flavor enhancer for shrimp! Such a simple way to make the meal delicious with out adding extra fats.
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!!
The pictures made my mouth water. Thanks for sharing the recipe and how-to. I like shrimps and I will definitely try this one.
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!
Rosemary is my favorite herb, so I’m totally in love with this!!
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.
Perfect, perfect! I’m making this Friday night! Thank you!
Delish with a capital D! Have fun this week girl!!
Rosemary is one of my favorite herbs. Love it in this dish!
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!)