By far one of the most loved seafood dishes in my house has to be my Succulent Roasted Shrimp. Inspired from Ina Garten, it’s also another of my “go to” dishes for any occasion! Ina you saved my life! It makes a great appetizer, seafood entrée on a buffet, or served with Pasta, Rice, Couscous, Quinoa, or even over Roasted Vegetables or Arugula. The choices are endless!
I get teased a lot about my cooking and entertaining because I love to throw things together in very little time. And when someone asks me for a recipe, I have lots of variations that I do on the fly and sometimes I don’t write everything down. This dish is one of them. But I’ll give you the basic recipe, and please feel free to improvise! The sky is the limit!
I always try to keep certain food items in my fridge, freezer (yes, I did say freezer), pantry and spice cabinet. Whatever I have in stock at the time goes in this dish. Peppers, garlic, red onion, grape tomatoes, and black olives are the choice of the day today!
And make it easy by using those long aluminum pans! They are perfect for a 2-pound pack of shrimp! If I am doing an appetizer, I like the bigger 21-24 count. If I am putting it in my cold orzo salad or on top of pasta or rice, I use smaller size like the 31-40 count. Don’t be afraid to make some cocktail sauce with ketchup, horseradish, a little mayonnaise, and a sprinkle of old bay seasoning.
Either way you decide to roast this shrimp, I think you will find it can be done very simply with just a little kosher salt, pepper, and avocado or grapeseed oil, or dressed up to the nines with some colorful vegetable and condiment additions for any occasion! Throw in some fresh parsley, dill or thyme! It’s also my version of a surf and turf, too! Medium Rare Filet or Flank Steak and Roasted Shrimp! Can’t go wrong with that….unless you are my husband who likes his shrimp “plain” and his steak well done.…..we”ll get into that with a later post!
For now, let’s get cookin’!
Succulent Roasted Shrimp Recipe
- 2 pounds Fresh or thawed Large Shrimp (21-25 or 16-20 count size) peeled and deveined leaving tails on for picking up to dip (but if you are serving over pasta or rice, you remove tails before cooking.
- ¼ cup Grape Seed or Avocado Oil (or substitute Madeline’s Magic Blended Oil for the remaining ingredients)
- 2 tsp Kosher or Sea Salt
- 1 tsp cracked Black Pepper
- 1 tbsp Kirkland no-salt Organic Garlic Seasoning
Ingredients for Extra Pizazz:
- 1 cup sliced grape tomatoes (sliced lengthwise)
- ¼ cup chopped Red Onion
- ⅓ cup hopped each Green, Yellow and Orange Pepper (same size as the grape tomatoes when sliced)
- 12 oz pitted Black Olives (drained and sliced lengthwise)
- 1 tbsp fresh parsley or ½ tsp of dried herbs
- 1 tbsp fresh dill or ½ tsp of dried herbs
- 1 tbsp fresh thyme or ½ tsp of dried herbs
- Preheat oven to 400 ͦ on a Convection Roast setting if you have it, but if not, the Bake setting will do fine.
- Use a large cookie sheet or a large aluminum pan (Madeline’s “Go Big or Go Home” size)
- Gently toss raw shrimp, oil, seasonings and additional “pizazz” vegetables together so all shrimp are coated with the oil-seasoning mixture.
- Spread out shrimp mixture on a cookie sheet or large aluminum pan in a single layer. Shrimp needs to lay perfectly flat.
- Roast at a 400 ͦ oven for 6-8 minutes until just pink. Depending on the size of your shrimp, you may need to leave in for a few more minutes to make sure the shrimp is cooked through.