Barefoot Contessa Garlic & Herb Roasted Shrimp

This savory and aromatic Barefoot Contessa Garlic & Herb Roasted Shrimp is made with jumbo shrimp, butter, garlic, rosemary, and fresh lemon. It’s a fast, foolproof recipe that turns simple ingredients into a restaurant-worthy meal. From prep to plate, it takes just about 25 minutes and serves 4. It goes perfectly with steamed broccoli, fluffy basmati rice, or slices of crusty bread for soaking up every last drop of the buttery sauce.

Barefoot Contessa Garlic & Herb Roasted Shrimp Ingredients

• ¼ pound (1 stick) unsalted butter
• 2 tablespoons good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 2 teaspoons minced fresh rosemary leaves
• ¼ 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

How To Make Barefoot Contessa Garlic & Herb Roasted Shrimp

1. Preheat the oven: Set your oven to 400°F.
2. Make the garlic butter: In a medium sauté pan, melt the butter over low heat. Stir in olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook for 1 minute. Off the heat, zest one lemon directly into the pan.
3. Arrange the shrimp: Place shrimp snugly in a single layer in a large ovenproof pan or baking dish. Pour the butter mixture evenly over the shrimp.
4. Season and garnish: Sprinkle shrimp with sea salt and another ½ teaspoon black pepper. Slice 5 rounds from the zested lemon and tuck them among the shrimp.
5. Roast the shrimp: Roast in the oven for 12–15 minutes, just until the shrimp are pink and cooked through.
6. Finish with lemon: Squeeze juice from the second lemon half over the cooked shrimp. Serve hot with toasted bread for dipping.

Recipe Tips

• Use jumbo shrimp: The recipe works best with large shrimp (8–10 count per pound) for a satisfying texture.
• Don’t overcook: Shrimp cook quickly, so watch closely after the 12-minute mark.
• Make ahead: You can prep the entire dish in advance and refrigerate. Just roast before serving.
• Zest before slicing: Zesting the lemon before cutting makes it easier and maximizes flavor.
• Serve with extra bread: The garlic butter sauce is irresistible—perfect for dipping!

What To Serve With Roasted Shrimp

This garlic and herb roasted shrimp pairs beautifully with simple sides like basmati rice, steamed broccoli, or a crisp green salad. For a more indulgent meal, serve with creamy mashed potatoes or a chilled glass of Sauvignon Blanc to complement the lemony richness.

How To Store Roasted Shrimp

Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently in a low oven or on the stovetop with a splash of water or extra butter.
Freeze: Not recommended, as shrimp can become rubbery after freezing and reheating.

Roasted Shrimp Nutrition Facts

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 5g
• Sugar: 1g
• Protein: 36g
• Sodium: 950mg

FAQs

Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before roasting.

What’s the best bread for dipping?
A rustic country loaf or sourdough works great—something sturdy to soak up the sauce.

Can I substitute the rosemary?
Absolutely! Try thyme or parsley for a slightly different herbal twist.

Is this dish spicy?
Just mildly—if you prefer no heat, simply leave out the red pepper flakes.

Can I double the recipe?
Yes, just use a larger pan or two baking dishes to ensure the shrimp stay in a single layer.

Try More Recipes:

• Barefoot Contessa Zucchini & Goat Cheese Tart
• Barefoot Contessa Tomato Mozzarella Pan Bagnat
• Barefoot Contessa Ham & Leek Empanadas