Introduction
Okay, if you’re anything like me, you love a dinner that tastes like you put in major effort—but actually came together in under 30 minutes while you wore slippers and sang along to Taylor Swift in the kitchen. Enter this Roasted Shrimp with Rosemary and Thyme.
It’s light, fresh, and full of flavor thanks to herb-infused olive oil, a splash of white wine vinegar, and perfectly roasted jumbo shrimp. It’s the kind of dish that works for a dinner party but also your average Tuesday. Pair it with a glass of white wine and boom—dinner goals. If you’re into Mediterranean vibes and easy clean-up, this one’s going to be on repeat.
Detailed Ingredients 🧄🦐🌿🍷
- 🫒 6 tablespoons extra virgin olive oil (or 3 solid swirls around the pan)
- 🌿 6 sprigs fresh thyme
- 🌿 3 sprigs fresh rosemary, halved
- 🧂 Freshly ground black pepper, to taste
- 🦐 1½ lbs extra large or jumbo shrimp (26–30 per lb), peeled and deveined
- 🧂 ½ teaspoon kosher salt
- 🍾 2 tablespoons white wine vinegar
Optional for serving: rice, pasta, or toasted baguette slices 🍞
Direction
- Preheat your oven to 400°F and position a rack in the center.
- Pour olive oil into a 9×13” glass baking dish. Toss in rosemary, thyme, and a few generous grinds of black pepper.
- Bake the herb oil for about 10 minutes—just until it gets fragrant and your kitchen smells like an herb garden.
- Add the shrimp to the baking dish and use tongs to coat them in the herb oil.
- Roast shrimp for 10–12 minutes, or until pink, curled, and cooked through.
- Remove shrimp to a bowl, leaving herbs and oil behind. Sprinkle with salt and drizzle with white wine vinegar. Toss to combine.
- Serve with pasta, rice, or crusty bread—and don’t forget to drizzle that herby oil over everything. You’re welcome.
My Story
I first made this dish during a week where everything felt like a little too much—you know the vibe. I needed dinner that was fast, flavorful, and didn’t dirty half my kitchen. I had shrimp, fresh herbs, and an open bottle of white wine (as you do), and I thought: what if I just roast everything together?
Y’all, the results were amazing. The rosemary and thyme turn the oil into this luxurious base, and the shrimp soak it all up while getting perfectly golden. The splash of white wine vinegar at the end? Totally brightens everything up. It was one of those accidental recipes that instantly became a keeper. And now it’s one I make when I want something simple, elegant, and just really dang good.
FAQ
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before roasting.
What can I use instead of white wine vinegar?
Lemon juice or champagne vinegar would work beautifully.
Do I have to use rosemary and thyme?
Not at all! Oregano, sage, or even basil (added at the end) could switch things up.
Can I make this ahead?
It’s best fresh, but you can prep the herbs and oil ahead of time.
Is this low-carb?
It absolutely is! Pair it with cauliflower rice or grilled veggies for a keto-friendly meal.
Suggestion
- Serve it over lemony orzo or creamy polenta for a cozy, comforting vibe.
- Add red pepper flakes for a little heat.
- Make it a salad topping—just add arugula, goat cheese, and vinaigrette.
- Use the leftover oil as a bread dip or drizzle it over roasted veggies.
- Pair with white wine like Sauvignon Blanc or Pinot Grigio for maximum elegance.
Conclusion
This Roasted Shrimp with Rosemary and Thyme is proof that you don’t need a ton of ingredients—or time—to create something beautiful and flavorful. The magic comes from letting simple ingredients shine: high-quality shrimp, good olive oil, and fresh herbs. It’s the kind of meal you can throw together without thinking too hard, but still feels elevated enough to serve to guests or savor on a quiet night in.
What I love most about this recipe is how customizable it is—you can serve it over anything, use what you have, and still end up with a showstopper dish. It’s unfussy, fresh, and just downright delicious. Trust me, once you try it, you’ll want to keep this one in your weeknight rotation forever.
Stay golden & keep it simple,
Sarah Cooper
Gotubbe.com
