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
Lydia (The Perfect Pantry)
Thanks so much for linking to my recipe. I love shrimp any which way -- it was the "big treat" when we were kids, and now I always have a bag of good quality shrimp in my freezer.
Lori @ RecipeGirl
I love roasted shrimp. This is beautiful and healthy!
KalynsKitchen
This sounds delicious. I have happy memories of the first time I went for a "fancy" lunch with my dad and he got me a shrimp cocktail!
Dara (Cookin' Canuck)
Thanks, Kalyn. I love how many people have fond childhood memories of shrimp cocktails!
MikeVFMK
Love this shrimp! Growing up it was the only seafood I would only eat. And this would have been perfect. As it is now. Lovely Dara. I can always use more shrimp recipes.
Dara (Cookin' Canuck)
Thanks, Mike. I agree - one can never have enough shrimp recipes in the cooking arsenal.
Katie {Epicurean Mom Blog}
I despised shrimp as a kid, actually I never tried it but I "hated" it. Thankfully in my teens I decided to take the plunge, and never turned back! 🙂 This recipe sounds extremely refreshing! Love it!
Dara (Cookin' Canuck)
Isn't it funny what we're "certain" of when we're kids? Glad to hear you took the plunge!
Katherine Martinelli
Mmmm I love shrimp prepared in this way! So simple but so delicious!! Gorgeous photos Dara.
Dara (Cookin' Canuck)
Thanks so much, Katherine. Indeed, sometimes simple is best.
Kathy - Panini Happy
I think we took that same road trip in reverse when I was 11 - from the SF Bay Area up to Vancouver for Expo '86! Love these shrimp - I've been meaning to try roasting shrimp, thanks for reminding me. 🙂
Dara (Cookin' Canuck)
Ha! How funny. I practically lived at the Expo '86 site when it was happening in Vancouver. I have lots of great memories from that summer. I wish I had known you then!
Steve @ the black peppercorn
Oh this looks dynamite Dara! We love shrimp in this house. Yum Yum Yum!!
Dara (Cookin' Canuck)
Thanks, Steve. We feel the same way about shrimp.
Barbara | Creative Culinary
It's breakfast time here and all I want are these shrimp. So simple and with the perfect flavor for this wish I was Italian girl.
Dara (Cookin' Canuck)
No time is a bad time for shrimp!
Eliana
This is similar to my go-to shrimp recipe when I'm in a pinch. So turn out so full of flavor and the best part, they cook up so darn fast. Love them.
Dara (Cookin' Canuck)
Eliana, I agree. The quick cooking time is definitely one of the "plusses" of this recipe.