{"id":171488,"date":"2018-01-01T00:00:00","date_gmt":"2025-05-02T15:24:24","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rosemary-garlic-shrimp\/"},"modified":"2025-05-02T10:24:26","modified_gmt":"2025-05-02T15:24:26","slug":"rosemary-garlic-shrimp","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rosemary-garlic-shrimp\/","title":{"rendered":"Rosemary Garlic Shrimp"},"content":{"rendered":"<p>Because it cooks quickly, shrimp is excellent, especially during warmer months when standing over the stove is less welcome. This recipe uses chicken broth and calls for a handful of aromatic ingredients that simmer into a robust sauce. Add the seafood to cook for a few minutes before you eat for the plumpest, most tender texture.<\/p>\n<p>Rosemary garlic shrimp is a main dish, but it doesn&#8217;t include a starch or vegetables, so you&#8217;ll want to pair it with some accompaniments. Because it&#8217;s so saucy and flavorful, it goes well with simple sides like rice, grains or potatoes to make a perfect <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-shrimp-recipes-for-weeknight-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/easy-shrimp-recipes-for-weeknight-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">weeknight dinner<\/a>. Once the sauce-making technique is down, you can explore endless variations with the seasonings and make the dish your own.<\/p>\n<h2>Rosemary Garlic Shrimp Ingredients<\/h2>\n<ul>\n<li><strong>Chicken or vegetable broth:<\/strong> Use your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-name=\"www.tasteofhome.com\/collection\/best-chicken-broth-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chicken broth brand<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a>. Any vegetable broth will make this a fully pescatarian dish. If you happen to have seafood stock, use it!<\/li>\n<li><strong>Olives:<\/strong> When a recipe asks for ripe olives, it&#8217;s referring to black olives. While both black and green olives are cured\u2014often in brine\u2014the latter are made with young, unripe olives. Depending on your preferences, you could use canned California olives or any other <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-olives\" data-name=\"www.tasteofhome.com\/article\/types-of-olives\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of olive<\/a> you enjoy. Prefer the green ones? Go for it!<\/li>\n<li><strong>Fresh cayenne pepper:<\/strong> This petite, spicy pepper gives the dish some kick. If you don&#8217;t feel like chopping chiles, use a smidgen of cayenne powder or some chile flakes instead. If you cut the pepper yourself, remember to wear disposable gloves and avoid touching your face.<\/li>\n<li><strong>Lemon juice:<\/strong> Most dishes benefit from acidity, which helps round out the other flavors. Here, freshly squeezed lemon juice makes the sauce bright and zingy. If you don&#8217;t have a lemon, high-quality <a href=\"https:\/\/www.tasteofhome.com\/article\/when-each-type-of-vinegar-works-best\" data-name=\"www.tasteofhome.com\/article\/when-each-type-of-vinegar-works-best\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vinegar works best<\/a> as a replacement (not the distilled stuff).<\/li>\n<li><strong>Rosemary:<\/strong> Spring for fresh sprigs if you can get them. The herb&#8217;s piney, resinous flavor is a bit lost when it is dried.<\/li>\n<li><strong>Garlic:<\/strong> Garlic and shrimp are a magical combination (have you tried <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-scampi-2\" data-name=\"www.tasteofhome.com\/recipes\/shrimp-scampi-2\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp scampi<\/a>?), so use big cloves if you like the flavor.<\/li>\n<li><strong>Worcestershire sauce:<\/strong> Punchy and complex, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Worcestershire sauce<\/a> has many ingredients and is salty, savory and tangy. The regular brands include fish sauce, but there are also vegan versions on the market.<\/li>\n<li><strong>Seasonings:<\/strong> Paprika, salt and pepper season our shrimp saute. If you like, use smoky or hot paprika instead of sweet paprika..<\/li>\n<li><strong>Shrimp:<\/strong> Your store&#8217;s seafood section may have many <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of shrimp<\/a>, and for this dish, you&#8217;ll want to avoid buying precooked shellfish. Choose raw or frozen shrimp already peeled and deveined to make the prep work easier. Large shrimp (31 to 40 per pound) work best for this dish, but you can use any size shrimp. If using smaller or larger, adjust the cooking time accordingly.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the sauce<\/h3>\n<p>In a large skillet, combine the broth, olives, cayenne pepper, lemon juice, rosemary, garlic, Worcestershire sauce, paprika, salt and pepper. Bring to a boil, then cook, uncovered, until the liquid reduces by half.<\/p>\n<h3>Step 2: Cook the shrimp<\/h3>\n<p>Stir in the shrimp and return to a boil. Reduce the heat and simmer, uncovered, until the shrimp turn pink, three to four minutes, stirring occasionally.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Visuals are more important than time when cooking shrimp. Properly cooked shrimp will turn pink and curl into a C shape; if they curl into an O shape, they might be overdone.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2138383\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Rosemary-Garlic-Shrimp-FT25_14712_JR_0402_2.jpg?fit=700%2C1024\" alt=\"3\/4th shot of Rosemary Garlic Shrimp\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Rosemary Garlic Shrimp Variations<\/h2>\n<ul>\n<li><strong>Bump up the Greek flavors:<\/strong> You&#8217;re already using olives, garlic and rosemary, so going full-on Mediterranean makes perfect sense. Consider adding herbs such as oregano or basil, tossing in halved cherry tomatoes and chopped roasted red pepper when you add the shrimp, and sprinkling some crumbled feta on the final dish.<\/li>\n<li><strong>Make it a sandwich:<\/strong> Spread some big, squishy rolls with softened butter and toast them in the oven, then pile on some of your sauteed shrimp to make a quick seafood sandwich. Prefer a taco? Wrap the shrimp in warmed corn tortillas, and add a garnish or two.<\/li>\n<li><strong>Add wine: <\/strong>For a more elegant rendition, use white wine instead of lemon juice, nix the Worcestershire and toss in some capers. Serve over <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-dough\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pasta-dough\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade fresh pasta<\/a>. A lick of heavy cream would work well here too.<\/li>\n<\/ul>\n<h2>How to Store Rosemary Garlic Shrimp<\/h2>\n<p>Store the leftover shrimp in a glass container with a tight-fitting lid in the refrigerator. Why glass? Because the strong aromas of garlic and seafood won&#8217;t cling to it.<\/p>\n<h3>How long does rosemary garlic shrimp last?<\/h3>\n<p>Rosemary garlic shrimp will last up to three days in the refrigerator. Much longer and the texture of the shrimp will change.<\/p>\n<h3>How do you reheat rosemary garlic shrimp?<\/h3>\n<p>Because shrimp is delicate and can overcook, you want to choose a gentle reheating method. Cook the shrimp gently over a medium heat on the stovetop, stirring occasionally, until just heated through. Add a bit of broth or water to loosen up the sauce if needed.<\/p>\n<h2>Rosemary Garlic Shrimp Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2138382\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Rosemary-Garlic-Shrimp-FT25_14712_JR_0402_3.jpg?fit=700%2C1024\" alt=\"close up shot of Rosemary Garlic Shrimp\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to clean and devein shrimp?<\/h3>\n<p>If you&#8217;re not sure <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to clean shrimp<\/a>, there are two steps you&#8217;ll want to plan for: peeling off the shell and removing the vein. Use both thumbs to pull open the shell (it&#8217;s easiest to start with the underbelly), and pop it off. Then, cut a shallow slit down the shrimp&#8217;s back with a paring knife, and delicately use the tip of the knife to wiggle out the thin, dark vein. Pull out the vein in the direction of the tail and discard. Give the shrimp a quick rinse and dry them off before cooking.<\/p>\n<h3>What should you serve with rosemary garlic shrimp?<\/h3>\n<p>Pair this entree with a quick and easy vegetable dish and a starch. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-asparagus\" data-name=\"www.tasteofhome.com\/recipes\/roasted-asparagus\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Roasted asparagus<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sauteed-spinach\/\" data-name=\"www.tasteofhome.com\/recipes\/sauteed-spinach\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sauteed spinach<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dad-s-greek-salad\" data-name=\"www.tasteofhome.com\/recipes\/dad-s-greek-salad\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Greek salad<\/a> would be great matches on the vegetable front, and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-rice-pilaf\" data-name=\"www.tasteofhome.com\/recipes\/lemon-rice-pilaf\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon rice pilaf<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-potato-salad\" data-name=\"www.tasteofhome.com\/article\/ina-garten-potato-salad\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Ina Garten&#8217;s potato salad<\/a> or a simple bowl of fresh pasta slicked with olive oil would make perfect accompaniments.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Packed with bold flavors, a rosemary garlic shrimp saute comes together quickly in a single pan and makes enough for leftovers. Match it with a simple starch and a healthy vegetable for a perfect summer meal.<\/p>\n","protected":false},"author":7061,"featured_media":2131033,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304423,304328,304998,304292,304338,304515,307049,307675,303966,304988,305004,304408,304368,303887,306848,305020,304268,304458,304350,324623,307064,304020,304005,304560,303883,304473,307614],"categories-v2":[308821,308984,308481,308945,308305,308992,308880,310085,310649,308495,308935,308951,308813,308745,308478,309603,308960,259483,308865,309001,309177,310142,308594,308549,308915,308476,308876,310591],"coauthors":[341951],"recommended_recipes":[{"post_title":"Garlic Shrimp and Mushroom Pasta","post_link":"\/recipes\/garlic-shrimp-mushroom-pasta\/","post_image":"\/wp-content\/uploads\/2025\/03\/Garlic-Shrimp-Mushroom-Pasta_EXPS_FT25_164894_EC_0318_4.jpg"},{"post_title":"Lemon Garlic Shrimp with Pasta","post_link":"\/recipes\/garlic-lemon-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Lemon-Shrimp_EXPS_FT24_45286_0419_JR_06.jpg"},{"post_title":"Garlic Shrimp and Rice","post_link":"\/recipes\/garlic-shrimp-and-rice\/","post_image":"\/wp-content\/uploads\/2025\/04\/Garlic-Shrimp-and-Rice_EXPS_FT25_55545_JR_0405_1.jpg"},{"post_title":"Garlic Lime Shrimp","post_link":"\/recipes\/garlic-lime-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Lime-Shrimp_EXPS_FT21_23028_F_0714_1.jpg"},{"post_title":"Honey Garlic Shrimp","post_link":"\/recipes\/honey-garlic-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/06\/Honey-Garlic-Shrimp_EXPS_FT24_276420_ST_0514_1.jpg"},{"post_title":"Sesame Cilantro Shrimp","post_link":"\/recipes\/sesame-cilantro-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps162943_SD153323D06_09_5b.jpg"},{"post_title":"Rosemary Shrimp with 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Garlic Shrimp","datePublished":"2018-01-01","dateModified":"2025-05-02","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Rosemary-Garlic-Shrimp_EXPS_FT25_14712_JR_0402_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Packed with bold flavors, a rosemary garlic shrimp saute comes together quickly in a single pan and makes enough for leftovers. Match it with a simple starch and a healthy vegetable for a perfect summer meal.","recipeIngredient":["1-1\/4 cups chicken or vegetable broth","3 tablespoons chopped ripe olives","1 small cayenne or other fresh red chile pepper, finely chopped","2 tablespoons lemon juice","1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed","4 garlic cloves, minced","2 teaspoons Worcestershire sauce","1 teaspoon paprika","1\/2 teaspoon salt","1\/4 to 1\/2 teaspoon pepper","2 pounds uncooked shrimp (31-40 per pound), peeled and deveined"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the sauce","text":"In a large skillet, combine the broth, olives, cayenne pepper, lemon juice, rosemary, garlic, Worcestershire sauce, paprika, salt and pepper. Bring to a boil, then cook, uncovered, until the liquid reduces by half."},{"@type":"HowToStep","name":"Cook the shrimp","text":"Stir in the shrimp and return to a boil. Reduce the heat and simmer, uncovered, until the shrimp turn pink, three to four minutes, stirring occasionally. Editor's Tip: Visuals are more important than time when cooking shrimp. Properly cooked shrimp will turn pink and curl into a C shape; if they curl into an O shape, they might be overdone.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Rosemary-Garlic-Shrimp-FT25_14712_JR_0402_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 110 calories","fatContent":"2g fat (0 saturated fat)","cholesterolContent":"139mg cholesterol","sodiumContent":"473mg sodium","carbohydrateContent":"3g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"19g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBasketball"},"reviewBody":"This was delicious! Will make again and again but will double the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBullhorn"},"reviewBody":"this did not turn out well but i think it was due to my skillet  being too small. the shrimp couldn't cook properly with all the other ingredients in the pan.  will revisit this with my huge skillet","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14712","romance_copy_dek":"Packed with bold flavors, a rosemary garlic shrimp saute comes together quickly in a single pan and makes enough for leftovers. 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