This Garlic Herb Roasted Shrimp is a quick, elegant dish perfect for busy weeknights. The high-heat oven creates tender, caramelized shrimp infused with garlic and fresh herbs. It’s incredibly versatile and delivers big flavor with minimal effort.
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Why You’ll Love This Garlic Herb Roasted Shrimp
- Quick & Easy: From fridge to table in under 20 minutes.
- Intense Flavor: Fresh garlic and herbs create a bright, savory coating.
- Versatile Base: Perfect for salads, appetizers, or main courses.
- Perfect Texture: Firm yet tender with light caramelization.
Ingredients & Tools
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tsp fresh thyme leaves
- Juice of 1/2 a lemon
- 3 tbsp olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Tools: A large mixing bowl, a rimmed baking sheet, and some parchment paper for easy cleanup.
Notes: Using fresh, not dried, herbs makes a world of difference. Don’t be shy with the garlic; it mellows and sweetens beautifully in the oven’s heat.
Nutrition (per serving)
| Calories: | 215 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a nice roast instead of a steam. Any excess moisture will prevent that lovely, light caramelization we’re after.
- Use raw shrimp, not pre-cooked. Pre-cooked shrimp will become tough and rubbery when subjected to the high heat again. You want to start with raw, grayish-pink shrimp so you can control the cooking perfectly.
- Don’t skip the fresh herbs. While dried herbs can work in a pinch, the flavor profile will be much more muted. Fresh parsley, dill, and thyme give this dish its signature bright, restaurant-quality taste.
- Let your shrimp come to room temperature. Taking the chill off your shrimp for about 10-15 minutes before roasting helps them cook more evenly, preventing the outside from overcooking before the inside is done.
How to Make Garlic Herb Roasted Shrimp
Step 1: First, preheat your oven to a nice and hot 400°F (200°C). This high heat is key—it will cook the shrimp quickly, locking in their natural juices while creating a slightly crisp exterior. While the oven is heating up, line your baking sheet with parchment paper. This isn’t just for easy cleanup; it also prevents the shrimp from sticking and ensures all that delicious garlic-herb oil stays with the shrimp.
Step 2: Now, let’s prepare the star ingredient. If your shrimp aren’t already prepped, peel and devein them, but I like to leave the tails on for both presentation and as a handy little handle for eating. Place them in a large mixing bowl and pat them thoroughly dry with paper towels. You’ll notice they feel less slippery—this is what you want!
Step 3: It’s time to make the flavorful coating. In a small bowl, combine the olive oil, minced garlic, chopped parsley, dill, thyme, lemon juice, salt, black pepper, and those optional red pepper flakes if you like a bit of a kick. Whisk it all together until it’s well combined. You should see a beautifully green-flecked, aromatic oil. Give it a quick taste—the flavors should be bright and potent.
Step 4: Pour this glorious herb mixture over your dried shrimp in the large bowl. Using your hands or a spoon, toss everything together until every single shrimp is evenly and lovingly coated. Don’t be gentle—make sure the garlic and herbs are getting into all the crevices. The shrimp should glisten with the oil and be flecked with green.
Step 5: Arrange the shrimp in a single layer on your prepared baking sheet. This is crucial. If you crowd the pan, the shrimp will steam instead of roast, and we’ll lose that beautiful texture. Make sure they have a little personal space around them for the hot air to circulate properly.
Step 6: Slide the baking sheet into your preheated oven. Roast for 6 to 8 minutes. You’ll know they’re done when they have turned a lovely pink color and their bodies have curled into a loose “C” shape. They should feel firm to the touch. Be careful not to overcook them—shrimp go from perfectly tender to disappointingly rubbery in a matter of minutes.
Step 7: As soon as you pull the shrimp from the oven, transfer them to a serving platter. Be sure to pour all of those pan juices and any crispy bits from the baking sheet over the top. That liquid gold is packed with flavor. Give them one final squeeze of fresh lemon juice over the top for an extra burst of brightness, and they are ready to devour.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze in a single layer then transfer to a bag for up to 1 month.
- Reviving: Reheat gently in a skillet over low heat to avoid toughness.
Serving Suggestions
Complementary Dishes
- Cauliflower Mash — The creamy, mild flavor of cauliflower is the perfect canvas for soaking up the delicious, garlicky oil from the shrimp.
- Zucchini Noodle “Pasta” — Toss the hot shrimp and all their juices with a pile of lightly sautéed zoodles for a low-carb pasta night that feels incredibly indulgent.
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, savory shrimp.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the dish beautifully, cutting through the richness and cleansing the palate.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the fresh, clean taste of the herbs.
Something Sweet
- Mixed Berry Compote — A simple compote of warmed, slightly sweetened berries provides a lovely, tangy-sweet finish that doesn’t feel too heavy after a seafood meal.
Top Mistakes to Avoid
- Overcrowding the pan. This is the most common error. When the shrimp are too close together, they release steam and end up boiling in their own juices. You’ll miss out on that lovely roasted texture and caramelization.
- Overcooking the shrimp. Shrimp cook in a flash. The moment they turn opaque and form a “C” shape, they’re done. An “O” shape means they’re overdone and will be tough. I’ve messed this up before too, and it’s a sad sight.
- Using pre-cooked shrimp. It seems like a time-saver, but it’s a trap. Pre-cooked shrimp only need to be warmed through, and putting them in a hot oven will guarantee a rubbery, unpleasant texture.
- Skipping the pat-dry step. Moisture is the enemy of browning. If you toss wet shrimp in the oil, the water will create a barrier and you’ll steam them instead of achieving that perfect, light roast.
Expert Tips
- Tip: For an extra layer of flavor, let the shrimp marinate in the herb and garlic mixture for 15-20 minutes in the fridge before roasting. This allows the flavors to penetrate deeper into the shrimp, making them even more delicious.
- Tip: If you’re a garlic lover, don’t just mince it—try using a microplane to grate it into a paste. This creates a much finer texture that will coat the shrimp more evenly and can help prevent any bits from burning in the high heat.
- Tip: Add a tablespoon of cold butter, cut into small pieces, over the shrimp just before they go into the oven. As it melts, it will baste the shrimp, contributing to an even richer, more luxurious sauce.
- Tip: For a truly restaurant-style presentation, finish the plated shrimp with a final sprinkle of flaky sea salt and a few extra fresh herb leaves right before serving. It adds a wonderful textural crunch and makes the dish look professionally crafted.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, yes! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which have usually been frozen and thawed anyway. The key is to thaw them properly. The best method is to place them in a colander in the fridge overnight. If you’re in a hurry, you can seal them in a plastic bag and submerge them in cold water for about 30 minutes, changing the water halfway through. Just be sure to pat them very, very dry before using.
How can I tell when the shrimp are perfectly cooked?
You’re looking for two main visual cues. First, the color: they will transform from a grayish translucent pink to a fully opaque, solid pinkish-white. Second, the shape: they will curl up. A loose “C” shape means they’re perfectly done. If they curl into a tight “O” shape, they are almost certainly overcooked. They should also feel firm but still springy to the touch.
What other herbs can I use?
This recipe is wonderfully adaptable! While parsley, dill, and thyme are the classic combo, feel free to experiment. Fresh basil or oregano would give it a more Mediterranean vibe. A bit of fresh chopped chives or tarragon would also be lovely. The trick is to stick with soft, fresh herbs rather than woody ones like rosemary, which can become bitter when roasted quickly at high heat.
Is it okay to make this ahead of time?
You can prepare the herb and oil mixture and have your shrimp peeled and dried a few hours ahead, keeping them separate in the fridge. But I highly recommend roasting the shrimp just before you plan to serve them. They are best enjoyed hot from the oven, as they can become a bit tough and lose their delightful texture upon reheating.
Can I cook this on the stovetop instead?
You can, but the method and result will be different. For a stovetop version, you’d want to sauté the shrimp in a large skillet over medium-high heat. It will be faster—only 2-3 minutes per side—and you’ll get a more direct sear. However, you won’t get the same gentle, all-over roast that the oven provides, and the garlic has a higher chance of burning, so you’d need to add it partway through cooking.
Garlic Herb Roasted Shrimp
Make perfect Garlic Herb Roasted Shrimp in 20 minutes! This easy, elegant recipe is packed with flavor and perfect for weeknights. Get the simple recipe now!
Ingredients
For the Shrimp
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1 lb large raw shrimp (peeled and deveined)
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4 cloves garlic (minced)
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3 tbsp fresh parsley (finely chopped)
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1 tbsp fresh dill (chopped)
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1 tsp fresh thyme leaves
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1/2 lemon (juice of)
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3 tbsp olive oil
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1/4 tsp crushed red pepper flakes (optional)
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1/2 tsp sea salt
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1/4 tsp freshly cracked black pepper
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