Roasted Shrimp with Rosemary and Thyme

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Shrimp with Rosemary and Thyme calories by ingredient
Submitted by:


recipe from fine cooking magazine

recipe from fine cooking magazine

Number of Servings: 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


Serve over salad, rice, pasta or with crusty bread


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

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

TAGS:  Fish |

Rate This Recipe