Garlic Herb Roasted Shrimp and Cherry Tomatoes is my pride and joy. Growing up in Thailand, my favorite way of cooking shrimp is to grill them and dip them in Thai Seafood Sauce. I moved here for grad school in 1999 and started watching Food Network religiously. I got into Ina Garten’s style of cooking, which is pretty simple, but with good ingredients. This one is another example of those recipes.
This Garlic Herb Roasted Shrimp and Cherry Tomatoes recipe was adapted from Ina’s Garlic Herb Roasted Shrimp. It’s so quick and easy, not to mention it’s a one pan meal. Yeah! Less clean up people! You’re welcome. Ina’s recipe does not have thyme and cherry tomatoes, but since I have them in my fridge, might as well right? I need some more herb and veggies in my life after all. I love roasted veggies especially tomatoes. After you’re done cooking them, they burst out the sweet yummy juice that makes the lemon butter sauce even better.
The shrimp and sauce are flavored with butter, garlic, rosemary, thyme, and lemons. It’s so great over rice or quinoa. If you’re stuck inside because of the snow storm like us today, you can make the no-knead Dutch Oven Bread and you can use it to dip all the yummy sauce goodness. Did I mention there’s a stick of butter in this Garlic Herb Roasted Shrimp and Cherry Tomatoes? Yes! Don’t be afraid though. Once in a while you need to enjoy real butter. It’s not too bad if you think about it, there are 2 lbs. of shrimp here and it’s for 4 servings. So, ¼ stick per person. o.k. Let’s not think about it too much. It’s so good. Trust me! LOL
Let’s cook some food!
Preheat the oven to 400 °F.
Melt the butter over low heat in an oven proof pan. I love using my cast iron pan
Add 1 tablespoon of olive oil.
Add 2 tablespoons of minced garlic, 1 teaspoon of minced rosemary, 1 sprig of thyme, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and ½ teaspoon pepper. Cook over low heat for one minute.
Turn off the heat, zest one of the lemons directly into the sauce mixture.
Slice the lemon into ¼ inch thick slices.
Then add the shrimp and tomatoes into the sauce along with lemon slices in one layer.
Roast in the oven for 12-15 minutes, just until the shrimp are firm, pink and cooked through.
Remove the thyme. Cut the remaining lemon in half and squeeze the juice onto the shrimp. I found half lemon is great. But taste it, if you need more, you can use the other half as well.
Serve hot with the toasted bread, over rice or quinoa.
I hope you give this Garlic Herb Roasted Shrimp and Cherry Tomatoes a try. The recipe card is below.
- 2 lbs. large shrimp, peeled with the tails on
- ¼ lb. (1 stick) unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 teaspoon minced fresh rosemary
- 1 sprig of thyme
- 1½ lemons
- 1 pint of cherry tomatoes
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat the oven to 400 °F.
- Melt the butter over low heat in an oven proof pan. Add olive oil, garlic, rosemary, thyme, red pepper flakes, salt and pepper. Cook over low heat for one minute.
- Turn off the heat, zest one of the lemons directly into the sauce mixture.Slice the lemon into ¼ inch thick slices.Then add the shrimp and tomatoes into the sauce along with lemon slices in one layer.
- Roast in the oven for 12-15 minutes, just until the shrimp are firm, pink and cooked through.
- Remove the thyme. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread, over rice or quinoa.
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