| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the 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 for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 560 |
| Total Fat | 32 g |
| Saturated Fat | 16 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 50 g |
| Cholesterol | 426 mg |
| Sodium | 812 mg |
Reviews
My family loved it. Thanks Ina.
This is the best! My family and Company always love it. It’s very special and full of flavor. Perfect for a holiday party.
This shrimp dish is good but not great. Eliminate the rosemary, add more garlic and reduce the amount of salt! I think with a few tweaks it could be a good quick weeknight meal! I’ll make it again!
Made this tonight. It was fabulous. The taste is so good and spicy. My daughter who isn’t a shrimp lover loved this. Already asked me to make this again. I have now made this dish several times and have tweaked the recipe a bit. More garlic and red pepper flakes. Served with jasmine rice this dish has become my favorite shrimp dish.
This recipe is a hit with family and friends. Be sure to have bread for the delicious sauce!
Sauce was mild enough for kids, but cook time was way too long. I only baked it for 7 minutes, and the shrimp was over cooked
Found this to be mediocre at best.. should be called rosemary shrimp..we hoped for something company worthy- full of flavor. There is nothing special to this.. It needs alot more herbs
It was good, but certainly not up to the glowing reviews I read. Followed the recipe closely, even used freshly picked rosemary from my herb garden. One deviation was using a sprinkling of Old Bay instead of salt & pepper. Nice. We ate most of it, but honestly feel there are better choices for shrimp in buttery, lemony sauce. Will probably not use this again, but is was okay – just nothing exceptional
Husband loved it!
When I get off work this is my go to recipe ❤️❤️