Citrus Roasted Shrimp

Over the weekend we watched Ina Garten prepare a Roasted Shrimp Salad on Barefoot Contessa and we loved her technique for tossing shrimp in olive oil and baking them in the oven. So simple! We loved her idea so much that we decided to swap out the saute pan for a baking sheet to try out one of of our own recipes: Citrus Roasted Shrimp. With sparkling flavors of orange and lime and a 5 minute bake time, we think you’ll want to try it too.

For this recipe we’re happy to save prep time by visiting the freezer section for raw deveined shrimp. We like buying them fresh as well, and if you do we recommend having the fishmonger remove the shells and devein them for you. This recipe calls for approximately 21-26 shrimp.

If you’re serving the shrimp as part of an entree, perhaps with rice or tossed salad greens, this will serve four.

Ingredients

• 21-26 shrimp (shells removed and deveined)
• 1 tablespoon olive oil
• Zest of 1 lime
• Zest of 1/2 orange
• 2 tablespoons freshly squeezed orange juice
• 1 garlic clove (minced or grated through a microplane)
• 1 teaspoon of kosher salt

Preparation

1. Preheat oven to 375 degrees
2. Pile your shrimp onto a baking sheet
3. Add olive oil through garlic to the baking sheet
4. Toss the shrimp with the ingredients
5. Position shrimp in one even layer on the baking sheet
6. Sprinkle kosher salt over the shrimp
7. Bake for approximately 5 to 7 minutes

Keep an eye on the shrimp as they tend to have a quick cook time. The shrimp should be pink and just slightly firm to the touch when they’re done cooking.

Tags: Recipe

This entry was posted on Monday, April 20th, 2009 at 6:33 am and is filed under Cook Up, Featured. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.