Garlic and herb roasted shrimp from Make It Ahead: A Barefoot Contessa Cookbook (page 140) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karen_qnl5ds on March 29, 2026

    I’ve used this recipe for years. One note: Make sure you get really good shrimp. I made it once w some large frozen shrimp and the iodine smell just overpowered it.

  • adellel on December 23, 2025

    Good just how it is, but I might add more butter next time

  • Ckcondren on July 31, 2022

    One of my favorite shrimp recipes. I reduce the butter, increase the olive oil and omit the sea salt entirely (sodium restrictions in our household). It’s still quick, easy and fabulous, especially over linguine.

  • ChelseaP on July 08, 2022

    As everyone says, this recipe is fantastic.

  • ginger2212 on October 23, 2021

    I made this ahead for friends who'd just had a baby. They said it was the best shrimp recipe they'd ever had plus it felt like one of the freshest things they'd had delivered. Great idea for a make ahead dish!

  • Ezair92 on September 18, 2021

    I always love Ina’s roasted shrimp. But this is another great shrimp recipe for a little extra flavor

  • tmitra on February 23, 2021

    I like this method, but like anya_sf, I worried it would be too salty and felt that it was (served with brown rice, cauliflower, and toast). Next time, I'll sprinkle a pinch of coarse sea salt on top rather than using a full teaspoon. I'll also use more lemon juice.

  • anya_sf on May 27, 2019

    Fantastic. My shrimp were smaller and quite snug in the baking dish. They took 12 minutes to cook. We ate this with basmati rice and steamed broccoli, which were great with it and soaked up all the delicious sauce - not a drop was left. I worried that this would be too salty, but it was fine with the plain sides.

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