Garlicky Roasted Shrimp with Cilantro and Lime
By Andrew JanjigianPublished on November 27, 2012
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
Don’t be tempted to use smaller shrimp with this cooking technique as they will be overseasoned and prone to overcook. Annatto powder, also called achiote, can be found with the Latin American foods at your supermarket. An equal amount of paprika can be substituted.
Instructions
- Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine oil, garlic, coriander seeds, lime zest, annatto, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and cilantro to oil mixture; toss well, making sure oil mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
- Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lime wedges separately.
Time
1 hourYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto the shrimp, we tossed them in a potent mixture of aromatic spices and herbs.
Before You Begin
Don’t be tempted to use smaller shrimp with this cooking technique as they will be overseasoned and prone to overcook. Annatto powder, also called achiote, can be found with the Latin American foods at your supermarket. An equal amount of paprika can be substituted.
Instructions
- Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine oil, garlic, coriander seeds, lime zest, annatto, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and cilantro to oil mixture; toss well, making sure oil mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
- Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lime wedges separately.
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