I’ve really been enjoying my subscription to Cooking Light magazine, and I find myself flipping through recent issues for dinner ideas more and more lately. This recipe comes from the June, though the shrimp were only part of the recipe. They were paired with an arugula and white bean salad, which looked delicious, but if you visit regularly you know there’s no chance Shane would eat a salad – no matter how many shrimp I threw on top!
There’s not much to say about the shrimp – they were fantastic! If you’re looking for a quick and healthy dinner, this is a recipe worth trying. The original recipe called for roasting the shrimp for 10 minutes, but mine were done at about 6 minutes. I scanned a few additional roasted shrimp recipes and 5-6 minutes at 400 F seemed pretty standard so those are the instructions I’ve included below.
By Tracey
Roasted Rosemary Shrimp
from Cooking Light
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 1/2 pounds jumbo shrimp, peeled and deveined
Directions:
Preheat oven to 400 F.
Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes.
Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are cooked through.
