Roasted Rosemary Shrimp with Arugula and Lemon

Roasted rosemary shrimp cooking in the oven
Image by Clay Williams

Fresh rosemary gives this bright shrimp dish a woodsy, wintery element. This dish is an essential on Matthew Raiford‘s holiday table during Kwanzaa. However, its easy preparation makes it a perfect weeknight dinner. While the marinated shrimp roast on a sheet pan, you can quickly assemble the tossed arugula salad, and then throw everything together.

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Serves 4 to 6

    For the shrimp:
  • 1½ pounds jumbo shrimp, peeled and deveined, 16 to 20 per pound
  • 2 tablespoons avocado oil
  • 2 lemons, sliced ¼-inch thick into half-moon shapes
  • 2-5 rosemary stalks, according to taste
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 garlic cloves, crushed
  • For the salad:
  • 5 cups arugula
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  1. Make the shrimp: Preheat oven to 400 degrees. Add shrimp to a large bowl with remaining ingredients; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a rimmed baking sheet. Bake for 8 to 10 minutes or until shrimp are tender.
  2. Assemble the salad: Remove rosemary stems and lemon slices and reserve any liquid from the pan. In a large bowl, combine warm shrimp mixture with arugula. Finish with extra virgin olive oil, and salt and pepper to taste. Serve immediately.
  • Adapted From
    Bress 'N' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Copyright by Matthew Raiford and Amy Paige Condon, 2021. Used with permission of the publisher, Countryman Press. All rights reserved.

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