Easy rosemary shrimp

SmartPoints® value per serving
Total Time
15 min
9 min
6 min
Try to cook a steak in your microwave and you'll end up with something as chewy as a pencil eraser, but you may be surprised to learn that a microwave can be a surprisingly good tool for cooking fish and shellfish. The key is to understand your unit's power to adjust the overall cook time. A microwave's moist, convection heat can gently cook a piece of fish to flaky tenderness and cook shrimp to opaque, pink perfection in a matter of minutes. Make this recipe dairy-free by substituting olive oil for the butter. Leftovers are delicious served cold in over mixed greens or tossed with diced celery, a spoonful of light mayo, and some more chopped fresh herbs for a quick shrimp salad for crackers or to spoon into cucumber cups for easy cocktail party canapés.


Light butter

3 Tbsp, melted


1½ Tbsp, chopped

Fresh oregano

2 tsp, chopped


2 tsp, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Garlic clove(s)

2 medium clove(s), minced

Uncooked shrimp

1½ pound(s), large, peeled and deveined


  1. Combine first 7 ingredients in a large bowl; stir well with a whisk. Add shrimp; toss to coat. Place in an 8-inch square baking dish. Cover and marinate 4 hours.
  2. Microwave, covered with a paper towel, on HIGH 6 minutes or until shrimp are just done, stirring after 3 minutes. Yield: 4 servings (serving size: 1⁄4 of shrimp mixture).