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Rosemary And Salt Roasted Shrimp With Garlic Butter Dipping Sauce

  • Yield: 4 servings


  • 3 to 4 pounds rock salt
  • 16 large shrimp (about 1 pound), shells on
  • 8 sprigs fresh rosemary, broken in half, plus 1/4 teaspoon minced leaves
  • 1 stick unsalted butter
  • 1 tablespoon chopped garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes


  • Preheat the oven to 400 degrees F. Spread enough of the rock salt across the bottom of a baking sheet to make an even layer (about half of the salt). Place in the oven to preheat for 30 to 45 minutes.
  • Place the rosemary sprigs across the hot salt, spacing evenly, and place 1 shrimp on top of each. Top the shrimp with the remaining salt to cover completely. Bake until the shrimp are pink and cooked through, about 10 minutes.
  • While the shrimp are cooking, make the dipping sauce. In a small saucepan, melt the butter over medium heat. Add the remaining ingredients and gently cook until aromatic, about 5 minutes. Remove from the heat and pour into a decorative bowl to serve warm.
  • To serve, remove the shrimp with tongs and place on a platter. (Alternatively, peel the shrimp before serving.) Serve the shrimp with the warm butter dipping sauce on the side.