Shrimp Recipe: Roasted Spicy Shrimp

Roasted Spicy ShrimpShrimp healthy dinner recipe only takes a few minutes to roast in the oven and yields juicy and flavorful results. To make it even more scrumptious, marinade it in a simple mixture of lime juice, olive oil, roasted jalapenos, garlic, sea salt, and freshly ground black pepper such as in this recipe for roasted spicy shrimp adapted from “Roasting: A Simple Art” by Barbara Kafka.

Marinating the shrimps in a spicy mixture for an hour will penetrate the flesh of the shrimps and give it additional moisture and a wonderful flavor. This makes a delicious appetizer, cocktail food, hors d’oeuvres, or party healthy recipes foods. This can also be served as a main dish with roasted vegetables, potatoes, rice, noodles or pasta. Roasted spicy shrimp is also delicious served with toasted or crusty bread. Drizzle more olive oil for a Mediterranean-style appetizer or snack. Use fresh jumbo shrimps for making this dish. Before marinating the shrimps, they should be cleaned, deveined and cut into butterfly. You should leave the shell intact to help hold the structure of the shrimp and keep its juices and moisture intact. This also keeps the meat of the shrimp from drying out easily as it cooks in the oven.

Ingredients: 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, ½ teaspoon seeded, chopped roasted jalapenos, 1 garlic clove, minced, sea salt, freshly ground black pepper, 24 jumbo shrimp, in shell, butterflied

Preparation Instructions: Roasted Spicy Shrimp Recipe

In a bowl, combine the juice, oil, jalapenos, and garlic. Season with salt and pepper. Place the shrimp, shell side down, in a roasting pan. Pour the lime mixture over the shrimp. Let the shrimp sit in the marinade at room temperature for 1 hour. Turn the shrimp one time. In the meantime, place the rack in the center of the oven and preheat to 500 degrees F. Place the shrimp flesh side down in the roasting pan and roast for 2 ½ min. Turn the shrimp and roast another 2 ½ minutes.

Use a sharp paring knife or a small, sharp scissors for cutting along the back of the shrimp and removing the dark vein that runs along the back. You can take out the head and leave the tail on for presentation and for practical purposes. Slice the shrimp deeper but not all the way through from the head to the tail so that it opens up wide like a butterfly but should not split into two. Give the shrimps a good rinse after cutting and use a paper towel to pat the shrimp dry before marinating it in the olive oil, limejuice and spices.



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