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:
Cookin’ Canuck’s Shrimp, Sun-Dried Tomato & Feta Quesadillas
Cookin’ Canuck’s Garlic Roasted Shrimp with Jalapeno Cocktail Sauce
The Perfect Pantry’s Roasted Shrimp Appetizer with Spicy Peanut Sauce
Simply Recipes’ Coconut Shrimp with Sweet Chili Mayo
Everyday Southwest’s Bacon Wrapped, Jalapeno Stuffed Shrimp & Pineapple Kabobs
Roasted Shrimp with Rosemary, Garlic & Lemon
Ingredients
- 3/4 pound large shrimp peeled & deveined (tails intact)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon grated lemon zest
- 1/4 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.
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.
Frank
Yes, indeed, who doesn’t like shrimp? And they cook up so quickly. My childhood memories of shrimp were all about ‘shrimp scampi’ which was all the rage at the time. The name always makes me chuckle, but it was actually pretty good eating.
Lana @ Never Enough Thyme
What a fantastic shrimp recipe! I probably started loving shrimp the same way, Dara, with a good, old-fashioned shrimp cocktail. Still love them 🙂
Jeanette
Hilarious that you ordered shrimp cocktail every where you went as a 9 year old! My mom tells the story that our family vacationed in Maine one summer and we (the kids) all ordered hamburgers and refused to try the lobster. I guess we saved them a lot of money, ha! I’ve yet to roast shrimp but these sound awfully good. Pinned to my Superbowl board!
Maureen
Who knew you could roast shrimp and have them look as good as this? Amazing!
CouponClippingCook
What a great idea to roast these shrimp. The flavors of the rosemary and lemon sound like a perfect combination. Looks sooo delicious.
Koko @ Koko Likes
This looks amazing and would be delicious with a little Feta over the top!!! and with some brown rice on the side
DessertForTwo
Gosh, Dara, these photos are simply gorgeous!
Lori-Vancouver BC Airbnb Superhost
I’ve never roasted prawns before, so I can’t wait to try this recipe!
I remember living on the north end of Vancouver Island and buying prawns right off the boat for $2.50/lb…those were the days:)
Marla
Funny that love for shrimp we acquire as kids. My kids love them too. How I wish this was our dinner tonight!
Megan's Cookin'
I love shrimp and I’m tempted to have this for Superbowl. Your pictures have now got me craving this shrimp! 🙂