Shell-On Shrimp with Rosemary, Garlic & Chile

20 minutes
Amount Per Serving: Calories 119.8; Total Fat 2g; Sodium 160.2mg; Carbohydrates 1g; Protein 23g; Calcium 40.3mg
This is a quick and easy dish to make. It tastes good and it’ll work even if you insist on taking off the shells after cooking. When frying shrimp, use the hottest oil you can find. This will make the shrimp crispy and seal in the juices. As a result, these shells have plenty of flavour.
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  • 1.5 pounds whole, shell-on shrimp
  • 1/4 cup olive oil
  • 2 cloves of garlic, finely minced
  • 2 sprigs of rosemary, finely chopped
  • 1 dried Arbol chile pepper
  • salt to taste
  • 2 lemons, cut into quarters


  • Heat oil in a saute pan over medium heat, toss in garlic and rosemary for about one minute.

  • Add rest of ingredients and stir for three minutes. Shrimp should turn pink and the shells should start to crisp up before being flipped. Cover and reduce heat to low for 5 minutes.

  • Once cooked, remove rosemary sprigs and chile pepper.

  • Serving Suggestions: Serve with lemon wedge to squeeze over the top.

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