Roasted Shrimp With Rosemary & Thyme
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is one of the most requested dishes in our house. I top it with fresh diced tomatoes or cherry tomatoes and a little cheese to brighten the flavors more!
  • 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.), peeled and deveined
  • 1-1/2 Tbs. white wine vinegar
  • Juice & zest of 1 lemon
  • Reserved Pasta Water (a ladle or two)
  • Kosher salt
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, 1 tsp. pepper, and zest of one lemon, and bake until the oil mixture is fragrant, about 12 minutes.
  3. Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
  4. Add the vinegar, ½ tsp. salt, and juice of one lemon; toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs.
  5. Prepare your pasta or rice. If preparing pasta, toss your pasta with the shrimp and oil, adding a ladle or two of pasta water to create your sauce. Serve immediately.
Recipe by MomAdvice at