Easy roasted shrimp are seasoned with rosemary, lemon and garlic. Serve as a healthy main dish or appetizer.
My love of shrimp started innocently enough. At some point when I was a little girl, someone set a shrimp cocktail in front of me. Not the kind with the large shrimp (or prawns, as we call them in Canada), but the tiny bay shrimp, the ones that were the perfect size for a little mouth. The first taste of those slightly sweet c-shaped shrimp, tentatively dipped into the horseradish-spiked cocktail sauce, was all it took. I was hooked. In fact, I was so hooked that I spent a good portion of our family's vacation budget on shrimp cocktails when I was 9 years old.
That was the summer that we drove from Vancouver to San Diego, stopping at our favorite beaches along the Oregon coast, dropping in on Mickey at Disneyland and culminating the trip with a visit to Shamu at Sea World (I think there have been about seven Shamus since then). The entire trip lasted two weeks and I venture to say that I ordered a shrimp cocktail every single time we ate dinner at a restaurant. Even now I find it tough to resist a shrimp cocktail. However, now I am looking for a shrimp appetizer with a little more of a kick.
These shrimp are perfect for Super Bowl Sunday. Alternatively, mix them with some stir-fried veggies and serve over rice for a quick, healthy meal. Roasting the shrimp takes almost no time - 5 minutes tops. Tossed with a little olive oil, rosemary, garlic and chile flakes, they pack a punch of flavor. I think my 9-year old self would have approved.
The recipe:
Preheat oven to 500 degrees F.
In a medium bowl, toss shrimp, olive oil, salt, pepper, garlic, rosemary, lemon zest and chile flakes to combine.
Transfer the shrimp to a oven-proof dish and spread out in a single layer (or as close to it as possible).
Roast until the shrimp are pink and just cooked through. Serve immediately.
Other shrimp appetizer recipes:
Cucumber Shrimp Appetizers
Shrimp, Sun-Dried Tomato & Feta Quesadillas
Garlic Roasted Shrimp with Jalapeno Cocktail Sauce
Printable Recipe
Roasted Shrimp with Rosemary, Garlic and Lemon
Ingredients
- ¾ pound large shrimp peeled & deveined (tails intact)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon grated lemon zest
- ¼ teaspoon dried chile flakes
Instructions
- Preheat oven to 500 degrees F.
- In a medium bowl, toss shrimp, olive oil, salt, pepper, garlic, rosemary, lemon zest and chile flakes to combine.
- Transfer the shrimp to a oven-proof dish and spread out in a single layer (or as close to it as possible).
- Roast until the shrimp are pink and just cooked through, about 5 minutes. Serve immediately.
Notes
Nutrition
best tasting
It's going to be ending of mine day, however before end I am reading this great article to improve my know-how.
Gail
Making these tonite
Michele
Making these tomorrow! They sound great!
Michele
These are great!!! My husband loves them:)
Dara (Cookin' Canuck)
I'm so glad to hear that, Michele! Thanks for letting me know. Now I'm craving shrimp!
Miss @ Miss in the Kitchen
Rosemary on shrimp, that has to be a winner.
Pat
Made these wonderful shrimp the other night and served over some wonderful Tilda Basmati Rice, sprinkled a few colourful green peas and voila, it was delish.
Dinner was ready in minutes. Thanks for these great recipes and delightful family stories.
Kelly C
I made this last week and loved the combination of flavors. It was so easy. Thanks for sharing.