Shrimp with Green Herbs is a great weeknight meal.
Shrimp are often my go to ingredient on weeknights because they cook so quickly.
This recipe is even easier than most because once you’ve combined the herbs & shrimp, it cooks quickly and effortlessly in the oven.
With a few fresh and simple ingredients, shrimp are transformed into little green gems of flavor.
Here’s what you need:
Shrimp, Parsley, Green Onions, Garlic, Chili Flakes, White Wine, and Olive Oil, Salt & Pepper.
Click here for a Shrimp with Green Herbs Shopping List
Preheat the oven to 500 degrees.
We’re cooking these babies fast and hot!
This is the time to spend a little extra on good, big shrimp. I prefer wild caught shrimp and buy one pound of large or extra large shrimp for this recipe.
This is NOT the time for small shrimp – shrimpy shrimp? – they would not stand up to the heat of the oven. Go big.
Peel & devein your shrimp and set them aside while you prepare the herbs.
If you have a mini food processor or sturdy blender, making the herb mixture is extremely fast and easy.
Place 3 cloves of peeled garlic, 3 trimmed green onions (I cut them into 1 inch pieces), and 3 Tablespoons of olive oil in your food processor.
Give it a whirl to break up the garlic and also to make some space for the other herbs.
Add 1/2 cup of fresh flat leaf parsley leaves.
Pulse the food processor until you have a thick paste of finely minced herbs.
You will probably need to scrape down the sides of the bowl a couple of times to get everything evenly chopped.
This can be pretty chunky but I like to blend it until you can’t see any more little stems.
Place the cleaned shrimp in a baking dish. Spoon the herb mixture into the dish and add 3 Tablespoons of dry white wine.
Add a pinch of red pepper flakes and a little salt & pepper to taste.
Stir or use clean hands to combine all of the ingredients and evenly coat the shrimp in the herbs.
Bake at 500° for 10-12 minutes giving it a stir to flip the shrimp halfway through the cooking.
The photo above is at the half way mark. Notice how the shrimp are becoming pink but the edges have not quite started to curl.
I gave it a quick stir with a spatula and it went back into the oven for a few more minutes.
The shrimp should be fully cooked in 10-12 minutes…15 tops. They will be vibrant pink and slightly firm to the touch.
Spoon the shrimp into serving bowls being sure to get all the herb sauce from the baking dish.
You could serve this with rice, pasta, couscous or all on its own. The shrimp would make a great topping for little bruschetta/toast appetizers with a little goat cheese too.
I mentioned that the ease of Shrimp with Green Herbs makes this a great weeknight meal, but I would happily serve this to guests anytime.
You’ll be amazed at how much flavor comes out of a few simple ingredients.
Easy & Delicious!
Here’s the recipe – Adapted from The New York Times
Wow, I made this last night…so easy & so good! I’m not used to buying & cleaning shrimp…seems so fancy…but this will definitely become a regular recipe for me. Spending a couple extra dollars on the big shrimp is totally worth it, I got my money back on the time I saved peeling them. Maybe when my garden is going I’ll mix other herbs in…what goes with parsley?!
I think any of the green leafy herbs would be great. Mint, cilantro, thyme…especially lemon thyme. I’ve made it using a combo of all three and it’s a winner. My only advice is go easy on the thyme since it has the strongest flavor.
Oh, I forgot tarragon!!!