Recipes and Cooking Herb-Roasted Shrimp A seafood appetizer with fewer than 7 ingredients is one we can absolutely get behind! A couple fresh herbs, shrimp, and some pantry staples are all that's needed for the appetizer. By Kaleb Wyse Kaleb Wyse Facebook Instagram Website Kaleb Wyse is a fourth-generation to live on his family farm in Iowa. Kaleb started Wyse Guide as an outlet for his passions in the garden and indoors in the kitchen. His goal is to show viewers how they can start a garden no matter the size, preserve food, and create the home they love to live in. Kaleb has been featured in This Old House, Folk, All Recipes, Better Homes & Gardens, Farmhouse at Heart, and Studio McGee. Learn about BHG's Editorial Process Updated on March 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen jumbo shrimp (14 to 16 per lb.), thawed if frozen, peeled, and deveined 2 tablespoon olive oil 2 teaspoon lemon juice 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon chopped fresh marjoram or oregano 1 teaspoon chopped fresh thyme leaves Fresh Succotash Relish (optional) Fresh Succotash Relish 2 tablespoon safflower oil ¼ cup chopped yellow onion ½ cup chopped red bell pepper ¾ cup fresh or frozen (thawed) baby lima beans or edamame 1 cup fresh corn kernels (2 ears) ¼ cup apple cider vinegar 1 tablespoon sugar ½ teaspoon salt ½ teaspoon dry mustard ½ teaspoon black pepper 2 tablespoon chopped fresh dill weed 1 tablespoon chopped green onion Directions Preheat oven to 375°F. Pat shrimp dry. Arrange in a single layer in a 15x10-inch baking pan. Drizzle with the olive oil and lemon juice. Sprinkle with garlic, marjoram, thyme, and 1 tsp. salt. Roast, uncovered, 8 to 10 minutes or until shrimp are opaque. Serves 8 appetizers. If desired, serve with Fresh Succotash Relish. Fresh Succotash Relish In a 12-inch skillet heat oil over medium-high. Add onion and bell pepper; cook 4 minutes or until softened and onions are translucent. Stir in lima beans; cook 1 minute. Add corn; cook 5 minutes or until heated through and bright yellow, stirring occasionally. Add vinegar, sugar, mustard, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Cook, uncovered, 8 to 10 minutes or until the liquid has almost completely evaporated. Let cool to room temperature. Chill at least 30 minutes in an airtight container. Serve cold sprinkled with dill and green onion. Serves 6. Rate it Print Nutrition Facts (per serving) 94 Calories 4g Fat 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 94 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 119mg 40% Sodium 379mg 16% Protein 15g Vitamin C 0.9mg 4% Calcium 50mg 4% Iron 0.5mg 3% Potassium 201mg 4% Folate, total 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.