I created The Zenbelly Cookbook with the home cook in mind, and I’m pretty sure that you’re going to love it. But if you need a little sampling, here’s a sneak peek of one of my favorite recipes from it: Cilantro-Lime Roasted Shrimp!
Cilantro-Lime Roasted Shrimp
If you love this recipe, I bet you’ll love a lot of them from my first cookbook, and you can order it HERE. (thank you!)
What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about:
- How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken.
- Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too.
- Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new.
- Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!)
This week, I’m sharing my recipe for Cilantro-Lime Roasted Shrimp. I think you’re going to love how a quick brine gives these shrimp that perfect snap, even if you’re using previously frozen shrimp.
I like serving these chilled as an appetizer with a tasty dipping sauce, hot over cauliflower rice, or as a filling for tacos in my Plantain Tortillas. If it’s too hot to turn on your oven, you can grill these instead.
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.
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.
These shrimp are fantastic either chilled and served with a chipotle dipping sauce, or in tacos, or over rice or cauliflower rice.
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