Roasted Shrimp With Rosemary and Lemon

By Mark Bittman

Roasted Shrimp With Rosemary and Lemon
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
25 minutes
Rating
4(502)
Comments
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Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over.

For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.

Featured in: Shrimp Is Having Its 15 Minutes

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Ingredients

Yield:4 to 6 servings
  • Several rosemary branches
  • 1½pounds peeled shrimp
  • Olive oil
  • Fresh lemon juice
  • Lemon wedges, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat the oven to 500.

  2. 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.

  3. Step 3

    Drizzle with olive oil and lemon juice.

  4. Step 4

    Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes. Serve with lemon wedges.

Ratings

4 out of 5
502 user ratings
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Comments

Jean

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!

Nina

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

April

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.

Mary of the Peninsula

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.

Pat

I thought 500 was crazy too, but I tried it and it worked wonderfully. Making this again tonight!

Fred M

Terrific, so simple! I did find that 10 minutes at 425 was just right. And per other comment, tossed shrimp with olive oil and lemon juice, salt and pepper, in lieu of drizzling.

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