orange-thyme shrimp


I am usually not drawn to thyme as a flavoring. I like it enough, but when I think about what seasonings I want to add to my dish, I never reach for thyme. I came across this shrimp recipe and almost omitted the thyme, but I’m glad that I didn’t. The orange, thyme, and shrimp work well together and create a perfect medley of flavors. I paired it with lightly flavored grits (old bay with a touch of parmesan). I baked the shrimp in the oven instead of the grill, and also halved the recipe. Just watch out when you open the foil packets, the steam can get pretty hot.

Orange-Thyme Shrimp

adapted from Yummy Healthy Easy


  • 1 lb shrimp, peeled and deveined
  • 1/2 cup fresh orange juice
  • 1 tsp grated orange zest
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 1/2 tsp chopped fresh thyme
  • 1/4 tsp salt
  • pinch freshly ground black pepper


  1. In a shallow dish, combine shrimp and rest of ingredients. Toss to coat. Marinate in the refrigerator for at least 30 minutes, up to 8 hours.
  2. Preheat oven to 375 degrees.
  3. Cut a large rectangle of foil. Place shrimp, along with about half of the marinade in the center of the foil.
  4. Close the foil lengthwise, top to bottom, folding over and pinching to close.
  5. Close the ends of the foil packets by rolling them towards the middle.
  6. Bake on a baking sheet for about 10 minutes or until shrimp is cooked through.

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