Roasted Shrimp With Rosemary and Lemon Recipe (2024)

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.

So very delicious, simple, and easy. Go big with the rosemary, the flavor transfers to the shrimp in the most delightful way.

Rosemary branches are great for skewering shrimp for the grill. Marinate skewered shrimp in garlic and olive oil for about a half hour then grill.

Fantastic. Lightly grease middle of the pan w lemon olive oil, edges w rosemary olive oil. Line edges w kale, thin-sliced garlic, red bell pepper, and green beans. (Could use broccoli and/or cherry tomatoes, too.) Drizzle lemon juice/olive oil and sea salt/black pepper over all, some red pepper flakes over the shrimp, and into the oven at 425. Pull at 5 minutes, flip each shrimp, and back in for 5 more (6 if using 10-15 count large shrimp). Generously coat with more fresh lemon juice and serve.

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

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.

I read some notes and was hesitant to make this. Wow, one of my favorite shrimp dishes. Full of flavor, using fresh rosemary that grows so plentifully here in northern CA. Easy and tasty.

Water is the antithesis of roasting. Add the lemon juice after roasting.

I mix it all together first in a bowl, oven at 425, lay out the rosemary then roast in the oven, no need to turn, 10-12 minutes at the most and done! Make ahead homemade co*cktail sauce is the bomb. Equal parts ketchup/chili sauce, horseradish to taste, dash of worchestershire, 1/4 lemon squeezed, 2-3 dashes Tabasco, 2-3 sprinkles Lawry's Salt Free 17 (if you don't have this don't worry). Let mixture meld in the fridge at least an hour prior to roasting the shrimp.

This recipe was delicious! Used 6 or 7 long rosemary branches, baked at 450 for 8 to ten minutes. Didn’t need to turn the shrimp. The rosemary taste just kissed the shrimp, not overwhelming. Will make again!

This recipe was delicious! I used about 6 or 7 long sprigs of rosemary and baked at 450 for about 8-10 minutes. Didn’t need to turn the shrimp. The flavour rosemary just kissed the shrimp. Will make again!

April3 years agoI 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.

The cooking time as written is way too long; 4 - 5 minutes max with no need to turn.

500 for 10 minutes will turn shrimp into rubber. Not excited about —flavor was really flat, despite lots of lemon, etc. won’t make again.

i make this like weekly with cherry tomatoes its so comforting!!!

This was pretty good, but left me wanting garlic and butter.

Made with jumbo shrimp. Roasted at 450 for about 9 minutes. Good but real star of the meal was the roasted carrots (30 minutes) and broccoli (20 minutes) coated with olive oil, salt and pepper. Served with rice.

I haven't made this yet but have read the comments. Cooking time would have to be adjusted according to the size of the shrimp, probably the temp as well.

Rosemary branches are great for skewering shrimp for the grill. Marinate skewered shrimp in garlic and olive oil for about a half hour then grill.