Oven Baked Shrimp with Herbs

Oven Baked Shrimp coated with herbs piled on a clear glass plate.

Tender, juicy oven baked shrimp seasoned with your choice of multiple herb combinations. Ready in under 30 minutes and perfect as an appetizer or served over pasta, rice or salad.

Course Appetizer, Dinner, Main Course

Cuisine Mediterranean

Keyword Baked Shrimp, Oven Baked Shrimp, Oven Roasted Shrimp

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 140kcal

Author Heather

Ingredients

For the Brine

1 pound raw jumbo shrimp
4 cups cold water *approximately
2 tablespoons salt *See Note #1 below
1 large lemon
4-5 ice cubes *if using fresh shrimp

Cooking the Shrimp

1/4 cup olive oil
2 large garlic cloves *minced or crushed
1/2 tsp fennel seed *ground, See Note #2 below
1 1/2 tsp dried rosemary *ground, See Note #3 below for more fun herb combinations
1/2 tsp salt

For the Garnish

1 large lemon *cut into wedges
fresh Italian parsley

Instructions

For the Brine

Fill a large bowl with approximately 4 cups of cold water. Add the sea salt, lemon juice and ice cubes and stir to combine.
Add the shrimp and submerge fully. If using frozen shrimp, brine in the refrigerator for 1 to 2 hours until completely thawed. If using fresh raw shrimp, brine in the refrigerator for 20 to 30 minutes. Drain, then peel and devein the shrimp if needed.

Cooking the Shrimp

Preheat the oven to 400°F.
In a medium bowl combine the olive oil, garlic, ground rosemary, ground fennel seed and salt. Add the shrimp and toss until evenly coated.
Arrange in a single layer in an oven safe skillet or baking dish. Bake for 8 to 10 minutes or until the shrimp are pink, opaque and curl into a loose C shape. Do not over bake.

To Serve

Squeeze fresh lemon over the shrimp and garnish with Italian flat leaf parsley. Serve immediately.

Video

Notes

Note #1- This recipe is written using sea salt. If you are using flaky salt (which is what I use now) measure generously as it is less dense than sea salt. If you are using table salt use significantly less as it is much more intense and can easily over salt both the brine and seasoning.

Note #2- The easiest way to grind dried rosemary and fennel seeds is using a dedicated coffee grinder.

Note #3-

Fun Herb Combination Variations

Note: 1/4 cup oil and 1/2 teaspoon of salt remains the same for all the variations below.

Lemon and Tarragon

1½ teaspoons dried tarragon
Zest of 1 lemon
Juice of 1 lemon
2 garlic cloves, minced or crushed

Oregano and Basil

2 teaspoons dried basil
2 teaspoons dried oregano
2 garlic cloves, minced or crushed

Basil and Sun-Dried Tomato

2 teaspoons dried basil
3 tablespoons sun-dried tomatoes in oil, chopped
1 to 2 tablespoons of the sun-dried tomato oil in place of part of the olive oil
2 garlic cloves, minced or crushed

Smoked Paprika and Oregano

1 tablespoon smoked paprika
2 teaspoons dried oregano
½ teaspoon chili flakes, optional
2 garlic cloves, minced

Herbes de Provence

2 teaspoons Herbes de Provence
2 garlic cloves, minced
Zest of 1 lemon
Juice of half a lemon

Marjoram and Thyme

2 teaspoons dried marjoram
1 teaspoon dried thyme
2 garlic cloves, minced
Zest of 1 lemon
Juice of half a lemon

Nutrition