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Square overhead image of a platter of broiled shrimp on a wooden dinner table.
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5 from 1 vote

Garlic and Rosemary Broiled Shrimp

An easy broiled shrimp recipe makes the perfect weeknight dinner!
Course Dinner
Cuisine American
Keyword broil shrimp, broiled shrimp, broiled shrimp recipe
Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 228kcal
Author Blair Lonergan

Ingredients

  • ¼ cup olive oil
  • 6 cloves garlic, grated to paste
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon honey
  • 2 lbs. shrimp, peeled and deveined
  • Optional garnish: lemon wedges; chopped fresh herbs (such as parsley, thyme, or additional rosemary)

Instructions

  • Whisk together olive oil, garlic paste, Old Bay, rosemary, and honey in a large bowl. Add the shrimp; toss to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight. When ready to cook the shrimp, allow them to sit on the counter at room temperature for 15-30 minutes.
    Marinating shrimp in a large bowl.
  • Adjust an oven rack about 4 inches from the broiler element and preheat broiler on HIGH. Line a rimmed baking sheet with aluminum foil and set a wire rack on top. Spritz the rack with nonstick cooking spray.
    Arranging a wire rack on top of a rimmed baking sheet.
  • Remove the shrimp from the bowl, shaking off any excess marinade. Arrange the shrimp in a single layer on the wire rack on top of the baking sheet.
    Process shot showing how to broil shrimp.
  • Broil until the shrimp are opaque and starting to char in spots, about 3-5 minutes. Transfer the shrimp to a serving platter. Garnish with fresh lemon wedges and chopped fresh herbs, if desired.
    Close overhead image of a blue and white tray of garlic and rosemary broiled shrimp.

Notes

  • Use a rasp (microplane) to grate the garlic into a paste. This way you don't end up with chunks of garlic in the marinade, the garlic will infuse more easily into the shrimp, and won't burn under the broiler.
  • Allow the shrimp to sit on the counter at room temperature for about 15-30 minutes before broiling. This will help them cook more evenly.
  • Keep a close eye on the shrimp when they're broiling. They can go from raw to done in seconds! Overcooked shrimp will have a tough, chewy texture, so you'll want to make sure to pull them out as soon as they turn pink and get a little bit of charring on them.
  • Season the shrimp with kosher salt and ground black pepper to taste after they're done. The Old Bay contains quite a bit of salt, so they might not need anything more.
  • Garnish with fresh lemon wedges and a squeeze of fresh lemon juice for a bright, acidic finishing touch.

Nutrition

Serving: 1/6 of the recipe | Calories: 228kcal | Carbohydrates: 5g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 181mg | Potassium: 424mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg