Roasted Shrimp With Rosemary and Lemon
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- Several rosemary branches
- 1½pounds peeled shrimp
- Olive oil
- Fresh lemon juice
- Lemon wedges, for garnish
Nutritional analysis per serving (6 servings)
117 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 23 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 500.
- Step 2
Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1½ pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
- Step 3
Drizzle with olive oil and lemon juice.
- Step 4
Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes. Serve with lemon wedges.
Private Notes
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Comments
Sometimes I wonder if Mark Bittman tries his recipes before publishing them. Cooking shrimp at 500 resulted in very over-cooked shrimp at 5 minutes. The combination of rosemary, lemon and olive oil sounds amazing. But not at this temperature!
I tossed the shrimp with olive oil & salt & pepper before putting on the olive branches. Oiled the pan too. I turned the shrimp at the 6 min mark
I used this recipe as a guide. I decided that I wanted shrimp with lemon and thyme. I tossed with olive oil and some black pepper and olive oil. Squeezed 1/2 a lemon over and tucked in thyme branches here and there. Gas oven at 400. cooked for 2 1/2 mins. Turned for another 3 mins. removed and topped with grated lemon peel and squeezed the other half of the lemon over. Delicious. Wonderful for summer.
I made this in a Dutch oven, uncovered. Used the cover after 5 minutes to shake up the shrimp after five or so minutes instead of turning. Popped it back in oven uncovered for another 4-5 minutes and they were perfect! Scooped everything out onto a plate so they didn’t cook more in the residual heat. Served over a bed of brown jasmine rice with some green beans in the side. Will definitely make this again
Delicious and elegant. Perfect for a dinner party. Just husband and me tonight, served with asparagus with leeks (recipe here on NYT Cooking). Cooked as directed with minor changes, infused the olive oil by adding several sprigs of rosemary as the oil warmed, lots of lemon and a bit of garlic. This recipe brought out the best of great shrimp.
I thought 500 was crazy too, but I tried it and it worked wonderfully. Making this again tonight!