Roasted shrimp with rosemary and thyme is a simple and flavorful dish that highlights the natural sweetness of the shrimp. The combination of aromatic herbs and olive oil infuses the shrimp with a delightful fragrance and adds depth of flavor. To begin, preheat your oven to 400°F and position a rack in the center. This ensures even cooking and browning of the shrimp. In a 9×13-inch baking dish, pour 6 tablespoons of extra-virgin olive oil. Add 6 fresh thyme sprigs, 3 halved large fresh rosemary sprigs, and 1 teaspoon of freshly ground black pepper to the dish. The oil and herbs will create an aromatic base for the shrimp. Place the baking dish in the preheated oven and bake for approximately 12 minutes. The oil mixture will become fragrant, infusing the herbs into the oil. Once the oil mixture is fragrant, add 1 1/2 pounds of extra-large shrimp that have been peeled and deveined to the dish. Toss the shrimp with tongs until they are coated with the oil and herb mixture. Return the dish to the oven and bake the shrimp for about 8 to 10 minutes until they turn pink and become firm. Be careful not to overcook the shrimp to ensure they remain tender and juicy. After the shrimp are cooked, remove the dish from the oven and add 1 1/2 tablespoons of white-wine vinegar and 1/2 teaspoon of kosher salt. Toss everything well to evenly distribute the flavors. Allow the shrimp to rest at room temperature for approximately 5 minutes to let the oil cool slightly and allow the flavors to meld together. If desired, you can discard the herbs before serving.
Roasted shrimp with rosemary and thyme is a versatile dish that can be served as an appetizer, main course, or added to salads or pasta dishes. The combination of herbs, olive oil, and tangy vinegar creates a delicious and satisfying flavor profile that will impress your guests or provide a delightful meal for yourself. Enjoy!
SERVES: 4
INGREDIENTS:
- 6 Tbs. extra-virgin olive oil
- 6 fresh thyme sprigs
- 3 large fresh rosemary sprigs, halved
- 1 tsp. 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
- 1/2 tsp. kosher salt
INSTRUCTIONS:
- 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 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 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.
NUTRITIONAL INFORMATION:
PER SERVING
- 310 CALORIES | 27G PROTEIN | 1G CARB | 22G TOTAL FAT | 3G SAT FAT |
15G MONOFAT | 2.5G POLY FAT | 250MG CHOL | 430MG SODIUM | 0G FIBER
NOTE:
- If you like, substitute different herb combinations for the rosemary and thyme—try tarragon and chives or lemon verbena and parsley. Serve the shrimp over rice or with some crusty bread to sop up the fragrant olive oil.
