Ina Garten Garlic & Herb Roasted Shrimp

Ina Garten garlic & herb roasted shrimp turns large shrimp, butter, garlic and rosemary into a juicy, lemony dinner in 25 minutes. Save this make-ahead weeknight dinner for family dinner, date night or holiday entertaining, because it roasts in one pan with almost no cleanup.

Arrange the shrimp snugly in a single layer before pouring the garlic butter over them, so every one cooks evenly in the sauce. Pile them up and the bottom ones turn rubbery while the top ones stay underdone.

Ina Garten started roasting shrimp for shrimp cocktail instead of boiling them, and it worked so well that she used the same technique for a main course. The pan goes straight from the oven to the table, which makes it a lazy, impressive dinner (Make It Ahead, 2014).

Source: Make It Ahead (2014)

Ina Garten Garlic and Herb Roasted Shrimp

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

520

kcal

Shrimp roast in a pool of garlic, rosemary and lemon butter until they turn firm and pink. Toasted country bread then soaks up every drop of the sauce.

Ingredients

• 1/4 pound (1 stick) unsalted butter
  

• 2 tablespoons good olive oil
  

• 2 tablespoons minced garlic (6 cloves)
  

• 2 teaspoons minced fresh rosemary leaves
  

• 1/4 teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• 2 large lemons
  

• 2 pounds (8- to 10-count) shrimp, peeled with the tails on
  

• 1 teaspoon coarse sea salt
  

• 4 slices country bread, toasted
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. That way it is fully hot by the time the shrimp are ready to roast.
• Make the garlic butter: Melt 1/4 pound butter over low heat in a medium 10-inch sauté pan, then add 2 tablespoons olive oil, 2 tablespoons minced garlic, 2 teaspoons minced rosemary, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook over low heat for 1 minute. Then take it off the heat and zest 1 lemon right into the butter.
• Arrange the shrimp: Arrange 2 pounds of shrimp snugly in one layer in a large 12-inch ovenproof sauté pan or a 10 x 13-inch baking dish. Only the tails should overlap, so the shrimp cook evenly.
• Add butter and lemon: Pour the butter mixture over the shrimp and sprinkle with 1 teaspoon coarse sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five 1/4-inch-thick slices and tuck them among the shrimp.
• Roast the shrimp: Roast for 12 to 15 minutes, just until the shrimp are firm, pink and cooked through. Pulling them right at that point keeps them tender instead of rubbery.
• Squeeze and serve: Cut the remaining lemon in half and squeeze the juice over the hot shrimp. Then serve right away with 4 slices of toasted country bread for dipping into the garlic butter.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I prep this shrimp dish ahead of time?

Yes, assemble the shrimp with the garlic butter in the pan and refrigerate it until you are ready. Roast it just before serving so the shrimp stay tender.

What can I serve with garlic and herb roasted shrimp?

Basmati rice and steamed broccoli work well because both soak up the garlicky butter sauce. Toasted country bread is the classic choice, since you can dip it straight into the pan.

How do I know when the roasted shrimp are done?

Look for shrimp that are firm and pink all the way through, which takes 12 to 15 minutes at 400 degrees. If they curl into a tight ring, they have gone a bit too long.

Can I use a baking dish instead of a sauté pan?

A 10 x 13-inch baking dish works just as well as a 12-inch ovenproof sauté pan. Either way, keep the shrimp in one snug layer so they cook evenly.

What is the most common mistake with roasted shrimp?

Overcooking is the biggest one, since shrimp go from juicy to rubbery in just a couple of minutes. Start checking at 12 minutes and pull them as soon as they are pink and firm.