Rosemary & Thyme Shrimp Skewers


It is so simple to make these Rosemary & Thyme Shrimp Skewers. Shrimp is the easiest food to cook and it is very low in calories. These can be grilled, broiled or cooked in a pan as I did. We grow some of our own herbs and I used our dehydrated herbs with this recipe. They are very flavorful and if you want to cut back on the herbs or use your own favorite herbs, you certainly can. You also can use fresh herbs instead of dried. These shrimp are marinated in an olive oil and herb mixture before I cooked them.






In a small bowl, combine dry ingredients.

Add the olive oil and mix until the herbs are all covered in the oil.



Place the herb mixture into a bag and add the shrimp.

Toss the shrimp into the herb mixture until all of the

shrimp are coated, then refrigerate for 2 – 6 hours.



Place the wooden skewers in a dish filled with water,

making sure the skewers are completely covered with the water.

This is done so that the skewers don’t burn.

Leave them there until the shrimp come out of the refrigerator.



Remove the shrimp from the refrigerator and push the skewer

through the top and bottom of each shrimp.

Make sure you don’t put too many shrimp on each skewer

because the shrimp need to cook flat so that they can cook evenly.



Add the olive oil to a large pan.

Heat the oil over medium heat.

Once hot, place the shrimp skewers in the oil and

cook about 3 minutes each side or until the shrimp turn pink.



Remove to a plate and serve.


Rosemary & Thyme Shrimp Skewers



  • 1 pound raw shrimp, deveined and peeled
  • 2 Tbsp olive oil, for the marinade
  • 1 Tbsp dried rosemary, crushed
  • 1 Tbsp dried thyme, crushed
  • 1/4 tsp Kosher salt
  • 3 Tbsp olive oil, to cook shrimp (add more if necessary)


  1. In a small bowl combine the dry ingredients.
  2. Add the 2 Tbsp of olive oil and stir until all of the dry ingredients are wet.
  3. Add the herb mixture to a bag. Place the shrimp in the same bag. Toss the shrimp until they are coated with the herb mixture, and refrigerate for 2 – 6 hours.
  4. Place the wooden skewers in a dish with water so the skewers are completely covered in the water. This is so they don’t burn when you cook the shrimp. Leave them in the water until the shrimp are done marinating.
  5. Remove shrimp from the refrigerator and push a skewer through the top and the bottom of the shrimp. Make sure they are all flat so that they cook evenly.
  6. In a large pan, heat 3 Tbsp of olive oil over medium heat. Once hot, add the shrimp skewers and cook for about 3 minutes on each side or until pink.
  7. Place on a serving plate and serve.



Categories: Seafood


  1. Shrimp is a great go-to; just wish it was a bit more affordable, but then again, I’d eat way too much of it, if it were cheaper. I’d probably add a little paprika to the herb mixture (LOVE paprika). Rosemary is great. I have managed to keep my thyme plant alive (shocking). Love having fresh herbs around.

    Liked by 1 person

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