Tasty shrimp with little effort or skill required and ready start to finish in less than half an hour. The shrimp is simply roasted in an herb-infused oil which makes the whole dish so flavourful.
6 tbsp. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1 1/2 lb. extra-large shrimp, peeled and deveined
1 1/2 tbsp. white wine vinegar
1. Position a rack in the center of the oven and preheat to 400F.
2. Pour the oil into a 9×13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
3. Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
4. Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
As long as you buy peeled and deveined shrimp, this recipe requires very little effort and no particular cooking skills to make. Perfect recipe for the unconfident or new cook.
I ended up cooking my shrimp for about 12 minutes. Not sure if my oven wasn’t overly hot but after 10 minutes the shrimp was still kind of transparent. My shrimp also was not peeled. I was too lazy to peel it before cooking and although it made for a messier meal, it was literally finger-licking good.
I served this dish with Asparagus Dijon and a side of garlic long grain rice. The shrimp would also be wonderful tossed with some pasta (such as fettuccine or linguine). You wouldn’t even need sauce because the herb-infused olive oil would act as the sauce.