A quick brine + high-heat roast + tasty dressing = best shrimp ever
- 1 1/2 pounds extra-large or jumbo shrimp ((about 20 per pound, peeled and deveined))
- 1 tablespoon coconut oil, (melted)
For the brine:
- 2 tablespoons finely ground sea salt
- 1 1/2 cups hot water
- 1 cup ice
For the dressing:
- 1 tablespoon minced fresh cilantro
- 1 teaspoon ground coriander
- 1 tablespoon lime juice
- pinch of cayenne pepper
- pinch of garlic powder
- 1 tablespoon extra-virgin olive oil
Brine the shrimp:
- Dissolve the salt in the hot water, and then stir in the ice.
- Add the shrimp to the brine and refrigerate for 30 minutes. (If you’re in a rush, don’t sweat it. The brine makes the shrimp extra flavorful, but they will be delish with or without it)
Meanwhile, make the dressing:
- Combine the cilantro, coriander, lime juice, cayenne, and garlic powder in a large bowl. Whisk in the olive oil.
To roast the shrimp:
- Preheat the oven to 450°F and put a sheet pan in it to heat up.
- Remove the shrimp from the brine and rinse under cold water.
- Dry them well on paper towels and toss with the coconut oil.
- Once the oven and sheet pan are hot, carefully place the shrimp onto the sheet pan in a single layer.
- Roast for 2 minutes before carefully flipping the shrimp and roasting for another 2 minutes.
- Toss the shrimp in the dressing and serve either hot or chilled.
To grill the shrimp:
- After removing the shrimp from the brine, skewer them on metal or soaked bamboo skewers. Brush with oil.
- Heat your grill to medium-high. Grill the shrimp for 2 minutes on each side, or until cooked through.
- Slide the shrimp off the skewers into the dressing and toss.
These shrimp are fantastic either chilled and served with a chipotle dipping sauce, or in tacos, or over rice or cauliflower rice.
Keywords: shrimp, roasted shrimp, grilled shrimp