This is one of those recipes that makes life easier. Just decide what you’re having for dinner (or lunch) and roast the shrimp with spices that meld with the dish. I decided on chili lime because Rich wanted to use the shrimp in tacos and nachos. Making pasta? Maybe use butter instead of olive oil, and add some pepper and garlic, and finish with a squeeze of fresh lemon juice. It really is that easy.
Pro Tip: roast more shrimp than you need. The shrimp keep for a day or two in the fridge, so you can put the leftovers on a salad, in tacos, on pasta, the options are endless.
Chili Lime Roasted Shrimp
1 pound of shrimp, 26-30 count, pealed and deveined
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
Juice of half a lime
Rinse the shrimp in cold water, and pat dry. Put the shrimp on a sheet pan and toss with olive oil and spices, until the shrimp are evenly coated. Spread the seasoned shrimp in an even layer on the sheet pan. Bake at 375 degrees for 7-9 minutes, or until shrimp are pink and firm. Be carefully not to overcook the shrimp, or they will become rubbery. When shrimp are cooked, take them out of the oven and toss with the juice of half a lime. Enjoy!
*I first heard the concept of roasting shrimp from Ina Garten.
