Quick, easy and delicious, these flavorful shrimp are a summertime staple in our house. My kids gobble them up like candy, but if yours aren't into seafood, the marinade works great with chicken, too. Serve with beans and rice or even over pasta.
3 tbsp extra virgin olive oil
3 tbsp fresh cilantro, chopped
1 tbsp lime juice, freshly squeezed
1 tsp lime zest
1/4 tsp hot pepper sauce (optional)
1 lb extra large shrimp, peeled and deveined with tail segment intact
Preheat the oven to 450˚F.
In a shallow, nonreactive bowl, combine the olive oil, 2 tablespoons of the cilantro, the lime juice and zest, the hot-pepper sauce, and ¼ teaspoon salt. Add the shrimp and toss to coat. Let stand for 10 minutes at room temperature.
Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in a single layer on a rimmed baking sheet. Roast the shrimp, turning once, until they are cooked through and tinged with brown, 5-6 minutes total.
Remove the pan from the oven, transfer the shrimp to a warmed platter, and sprinkle with the remaining 1 tablespoon cilantro. Serve at once.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012.
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