For years, the one method I cooked shrimp was to sear it in a skillet. Then I found roasting shrimp on a sheet pan. That is my straightforward go-to on a busy night time.
The recipe beneath is the essential model: merely toss shrimp with olive oil, lemon and contemporary herbs. You’ll be able to throw a vegetable on the sheet pan as nicely, so long as it doesn’t get crowded. (Crowding causes the shrimp to steam, fairly than roast). The greens I take advantage of embrace cherry tomatoes, diced zucchini and broccoli florets.
It’s also possible to range the contemporary herbs. I’m particularly keen on a parsley-basil mixture, however different contemporary herbs, together with cilantro, thyme and oregano additionally work. (With smaller leafed or extra intensely flavored herbs, use solely a tablespoon).
Serve the succulent shrimp over rice or atop a inexperienced salad for a healthful, low calorie — and actually scrumptious — dinner.
Herb-Roasted Shrimp
1 ½ kilos peeled shrimp (16/20 per pound)
2 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/4 cup contemporary basil leaves, chopped
1/4 cup contemporary parsley leaves, chopped
1. Preheat the oven to 450 levels. Coat a sheet pan with cooking spray.
2. Mix the olive oil, lemon zest and juice, basil and parsley in a bowl. Toss with the shrimp.
3. Unfold the shrimp out in a single layer on the sheet pan and roast till it’s simply cooked by means of, about 5 to 7 minutes. Serve scorching or at room temperature.
SERVES 4
