Roasting is a novel way of cooking shrimp, which can then be used as an appetizer, or in a salad or on pasta, rice or grains.  


2 lbs. shrimp, large, peeled, deveined

½ cup olive oil

2 Tbsp lemon juice

2 Tbsp lemon zest

2 cloves garlic, minced

5 sprigs rosemary, fresh

1.5 Tbsp tarragon, fresh

6 sprigs thyme, fresh

3 Tbsp dill, fresh, chopped

½ tsp sea salt

¼ tsp pepper


1/3 cup preserved lemon, chopped

1 pinch red pepper flakes


Preheat oven to 375-degrees. 

Coat a 9 X 13 oven-proof baking dish with oil.

Layer the shrimp in the baking dish.

Mix herbs, garlic, salt and pepper, lemon zest and juice or preserved lemons. 

Drizzle onto the shrimp. Mix gently, but well.  

Bake 6 or 8 minutes until they’re pink and cooked through. Avoid over-cooking.

Toss with chopped dill and serve.

Serves 6.


Shrimp, like chicken, can be considered a blank canvas to the would-be culinary artist and any palette of spices, sauces or seasonings can be used. I sometimes marinate the shrimp in some preserved lemons and lots of garlic. The fresh herbs in this recipe offer a favorable taste. Use large shrimp, at least 26 to 30 count. Serve over rice, orzo, Israeli couscous, Italian Farro or other grains.

The Food Safety News crew is taking a day off from writing about food to take time to simply enjoy it.  In keeping with our holiday tradition, we’re sharing some of our recipes in another virtual potluck: from Suz’s cabbage salsa to Cookson’s squash salad, from Dan’s pasta to Andy’s prawns, from Helena’s ciabatta to Gretchen’s cookie bars. Have a restful Labor Day.