A simple, healthy and quick recipe for roasted shrimp. Plus, how to peel and devein shrimp.
Ok, so before we get into how delicious and ridiculously easy roasting shrimp actually is, we’ve got to buy them first, and then figure out how to break into those little suckers. So here’s the how-to and why:
HOW TO BUY SHRIMP
When you are purchasing seafood, I would really encourage you to go for wild-caught over farm-raised. These little sea creatures have been swimming out and about in the ocean, eating the things they are supposed to be eating. You are what you eat. So are fish and crustaceans.
HOW TO SPOT BAD SHRIMP
Next, if your fish guy hands you a sack of shrimp that looks even remotely slimy, smells of a very strong fish odor, or worse, has a chemical/ammonia type aroma, go ahead and just hand those puppies right back.
FROZEN SHRIMP MAY BE A BETTER ALTERNATIVE
If you are in a land-locked location like I am in Central Texas, it’s likely that your seafood is frozen before it can get to you. That’s totally fine and perfectly acceptable. In fact, I almost prefer it to the stuff that’s been thawing in the display counter…because who really knows how long it’s been thawed.
HOW TO THAW FROZEN SHRIMP
To thaw frozen shrimp at home, I’ll typically just pull the shrimp out, place them in a bowl of cool water, secure it with plastic wrap and place them back in the refrigerator. Thawing should take no more than a couple of hours, but time may vary depending on how many shrimp there are.
HOW TO WORK WITH SHRIMP
PEEL THE SHRIMP
Hold the shrimp firmly in one hand, and with a paring knife (or shrimp knife) in the other, place the tip of the knife underneath the opening of the shrimp’s shell (on the upper abdomen/top part of the shrimp, opposite side of its little legs). Carefully, begin cutting upward, splitting the shell and working your way to the back of the shrimp. Leave the tail intact.
REMOVE THE VEIN
Discard of the shell or reserve it for another use. Again, using the tip of your paring knife, remove the black vein running down the center of the shrimp and rinse under a trickle of cool running water for good measure, if desired.
Now that you are an expert shrimp picker-outer and peeler, let’s talk why this is such an awesome recipe to have under your belt.
- Shrimp cocktail. So addictively good and who doesn’t get pumped up when they see those lovely pink crustaceans just waiting to be dunked in a tangy homemade cocktail sauce? All you’d have to do is roast the shrimp as directed below, refrigerate and serve cold alongside the sauce.
- Roasted shrimp also makes for a super quick, super simple dinnertime protein.
- It’s lean and healthy. My kids love it and it takes me very little time and effort to get it on the table.
- If you don’t think the shrimp alone will fill you up, it also makes for a great sandwich filler or pasta topper. With all the possibilities at hand, I think it’s time we got started with the recipe, don’t you?
- 1 1/2 lb Extra Jumbo a.k.a. 16/20's Wild-Caught Shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil. Place shrimp in the baking sheet, drizzle with olive oil, salt and pepper.
Toss until evenly coated with oil and seasoning and spread apart so that there is at least a small amount of space between each shrimp. If not, transfer half of the shrimp to the second baking sheet. Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Serve and enjoy.
Try serving it over:
Would pair well with:
Dry white wine, such as Sauvignon Blanc or Pinot Grigio