Roasted Shrimp with Rosemary and Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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 Size: 4 8 piece servings
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 Size: 4 8 piece servings
Nutritional Info Amount Per Serving
- Calories: 248.6
- Total Fat: 21.2 g
- Cholesterol: 80.0 mg
- Sodium: 1,664.0 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 14.3 g
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