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Marinated Shrimp

My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. —Delores Hill, Helena, Montana
  • Total Time
    Prep: 10 min. + marinating Cook: 10 min.
  • Makes
    about 3 dozen


  • 2 pounds uncooked jumbo shrimp, peeled and deveined
  • 1 cup olive oil
  • 2 garlic cloves, minced
  • 4 teaspoons dried rosemary, crushed
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 cup dry white wine or chicken broth
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours.
  • Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.
Nutrition Facts
1 piece: 40 calories, 2g fat (0 saturated fat), 31mg cholesterol, 42mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 4g protein.

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Average Rating:
  • Kara
    Dec 25, 2018

    This was amazing! I was a bit nervous after reading a number of the reviews but the combination of herbs, wine and shrimp as part of our Christmas Eve dinner seemed the perfect addition. I cut back on the rosemary by 1 teaspoon because a number of the reviews claimed the herbs covered the taste of the shrimp. In addition, I divided the chicken stock and wine then added another 1/2 cup of Sauvignon Blanc towards the end. I toasted baguette slices for lapping up the sauce and will top with gruyere cheese next time. Definitely a must have at all our Holiday meals going foreword! PS Our daughter who doesn't eat shell fish went back for seconds and thirds!

  • mustafamadinah
    Dec 11, 2012

    No comment left

  • ClaudiaAngel
    Mar 13, 2012

    No comment left

  • eppylisa
    Dec 25, 2010

    I made this for Christmas Eve dinner along with a Beef Tenderloin recipe from this website. Everyone loves the shrimp. I received many compliments. They were delicious and marinated perfectly. It was a great and easy choice that everyone loved.

  • Hannah0418
    Oct 10, 2010

    too much rosemary for my liking - it lost the shrimp taste. made this for thanksgiving - would've prefered an ordinary shrimp ring with seafood sauce over this dish.

  • Master Cook 199
    Sep 28, 2010

    I first saw this recipe a few days ago and it just looked like something I needed to make. It looked like it had to be great. I bought two pounds of 13 count shrimp with heads on, brought them home and cleaned them and followed every step in the recipe as written. YUK!The herbs were over powering in that they covered the taste of the shrimp and the wine I used. It's a good thing I fixed this for family and not company.Half of the shrimp is left and I'll be throwing it out today. What a waste of good shrimp. The name of this recipe should be shrimp flavored herbs.

  • mshawaiiinne
    Aug 19, 2009

    This was YUMMY!!! I made two different shrimp recipes tonight for a dinner party. They were both hits! Although I liked this one better. I think it was the rosemary that won me over!! Very light and summery! Thanks for sharing this wonderful recipe. It will go in my permanent cookbok!

  • GregoryJ
    Apr 10, 2008

    No comment left

  • shamattu
    Jan 4, 2008

    No comment left

  • hunterkade
    Apr 10, 2006

    No comment left