Print
jicama shell tacos

Cilantro-Lime Roasted Shrimp

  • Author: Simone Miller
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Description

A quick brine + high-heat roast + tasty dressing = best shrimp ever


Scale

Ingredients

  • 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

Instructions

Brine the shrimp:

  1. Dissolve the salt in the hot water, and then stir in the ice.
  2. 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:

  1. Combine the cilantro, coriander, lime juice, cayenne, and garlic powder in a large bowl. Whisk in the olive oil.

Roast the shrimp:

  1. Preheat the oven to 450°F and put a sheet pan in it to heat up.
  2. Remove the shrimp from the brine and rinse under cold water.
  3. Dry them well on paper towels and toss with the coconut oil.
  4. Once the oven and sheet pan are hot, carefully place the shrimp onto the sheet pan in a single layer.
  5. Roast for 2 minutes before carefully flipping the shrimp and roasting for another 2 minutes.
  6. Toss the shrimp in the dressing and serve either hot or chilled.

Notes

These shrimp are fantastic either chilled and served with a chipotle dipping sauce, or in tacos, or over rice or cauliflower rice.