Roasted Cast Iron Shrimp with Herb Butter


I love speedy weeknight meals. Especially when they are delicious, and there is little mess. Here I created Roasted Cast Iron Shrimp with Herb Butter. I heat a cast iron pan in the oven and add some deliciously flavored Herb Butter. Once melted, I add seasoned shrimp and some lemon. I pop it back in the oven, and within minutes dinner is served. It smells so good while it's cooking. I like to serve it with some great bread or pasta to soak up the mouth-watering juices. The shrimp comes out of the oven glistening and is luscious with all of the melted butter.


Ingredients for Roasted Cast Iron Shrimp with Herb Butter:


Shrimp:

1 pound shrimp, peeled - tails kept on (21-30 count)

3 tablespoons Herb Butter

1 lemon, 1/2 sliced for cooking the rest for serving

kosher salt

black pepper


Herb Butter:

2 sticks unsalted butter, room temperature

4 tablespoons chopped fresh herbs, I used rosemary, chives, and parsley

4 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon black pepper


Time-Saving Tip: Prepare the butter a few days in advance.


* This butter is great on steaks, grilled corn, crusty bread, or mixed with scrambled eggs.


Let's see what we need.


We're ready to cook.



Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients.


If you are not using the butter right away or would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.



Place the pan in a preheated 400-degree oven for at least 15 minutes. Once hot, remove the pan from the oven and add the butter. Swirl the pan around until the butter is melted.


Add the shrimp and season with salt and pepper. Tuck a few slices of lemon in the pan. Return the pan to the oven and roast a few minutes until the shrimp start to turn pink. Stir the shrimp and return to the oven. Cook another minute or two until all of the shrimp turns pink. Try not to overcook, or else the shrimp will be hard.


It's ready! This Roasted Cast Iron Shrimp with Herb Butter is delicious. It comes together so quickly and clean up is a breeze. This is perfect for a family dinner or when entertaining.


Roasted Cast Iron Shrimp with Herb Butter:


Shrimp:

  • 1 pound shrimp, peeled - tails kept on (21-30 count)

  • 3 tablespoons Herb Butter

  • 1 lemon, 1/2 sliced for cooking the rest for serving

  • kosher salt

  • black pepper


Herb Butter:

  • 2 sticks unsalted butter, room temperature

  • 4 tablespoons chopped fresh herbs, I used rosemary, chives, and parsley

  • 4 garlic cloves, minced

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients.

  • If you are not using the butter right away or would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.

  • Time-Saving Tip: Prepare the butter a few days in advance.

  • * This butter is great on steaks, grilled corn, crusty bread, or mixed with scrambled eggs.