Simply Roasted Shrimp (With Flavor Boosters)

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.43 out of 5)

17 minutes

6 Servings

Simply Roasted Shrimp (With Flavor Boosters)

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Sugar Free

Recipe courtesy of Erin Parekh, NLC. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_.

“I love having a bag of frozen, wild-caught shrimp in my freezer at all times, because it means I can have a no-fuss, lean protein cooked and ready in no time,” says Erin Parekh, NLC, a health coach and culinary nutrition expert.

Get her advice on how to source shrimp, here, and then start cooking with the recipe (either super simple or with a flavor booster) below.

First, a few more tips from Erin on how to make the most of this recipe:

—To thaw frozen shrimp, place it in the refrigerator, covered, for one day. Or, place in a bowl filled with cool water and let sit for 15 minutes.

—Store leftovers for 2-3 days in an airtight container in the fridge. However, cooked shrimp does not reheat well. I like using leftovers for topping salads (especially this one) or as a quick, protein-packed snack.

—If you opt for the Rosemary Lemon flavor booster, try serving the shrimp alongside simply roasted broccoli, which cooks in approximately the same amount of time as the shrimp. Or over garlicky zucchini noodles for a riff on seafood pasta.

—If you opt for the Cumin Lime flavor booster, use as the filling for these tacos or serve with fajita style peppers and onions and a side of brown rice.

(Photo: Erin Parekh)

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.43 out of 5)

17 minutes

6 Servings


1 1/2 pounds large or extra large shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

sea salt and cracked black pepper, to taste

Rosemary Lemon:

2 tablespoons chopped fresh rosemary

1 lemon, thinly sliced, seeds removed

1/4 cup chopped fresh parsley, optional

Cumin Lime:

1 teaspoon cumin powder

1 lime, juice and zest

1/4 cup chopped, fresh cilantro



  1. Preheat oven to 400F.
  2. Place shrimp in a 9 X 13-inch baking dish and toss with olive oil, plus a good sprinkling of both salt and pepper.
  3. Roast for 8-12 minutes (depending on size) until shrimp is just pink and cooked through. The shrimp will continue to cook a bit once removed from the oven, so be sure to take this into account when checking for doneness.
  4. Serve shrimp warm.
  5. For Rosemary Lemon: Toss ingredients with shrimp prior to roasting—in addition to olive oil, salt, and pepper. Garnish with freshly chopped parsley if desired.
  6. For Cumin Lime: Toss shrimp with 1 teaspoon cumin powder and the lime zest before roasting—in addition to olive oil, salt, and pepper. Then, squeeze lime juice over top once cooked and still warm. Garnish with chopped fresh cilantro.


Wild shrimp is filled with protein and healthy fat. It also contains important vitamins and minerals that are hard to get in your diet elsewhere, like vitamin B12, selenium, iodine, and iron. And this recipe provides the perfect simple approach to cooking it. It’s fast and easy, and you can serve the shrimp with almost anything—like alongside roasted asparagus or sauteed greens, on top of a green or grain salad, or in a pasta dish.

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