Roasted Shrimp: Dry Heat Rules
Rather than boiling shrimp, you can really intensify their flavor by roasting them quickly in a very hot oven with a little olive oil (or Garlic-Infused Oil), salt and pepper. It’s that easy. These roasted shrimp are great in salads or served with just a squeeze of fresh lemon juice.
Dédé’s FODMAP Comments: This easy, delicious dish from Philip Nicholas shows us how high quality yet simple ingredients can yield a flavor-packed dish, for FODMAPers and non-alike. We always use untreated shrimp; we find they have the best taste and texture. If you buy frozen, make sure to read the label or if you purchase from a fishmonger or fish department ask whether the shrimp are treated in any way. Sodium sulfite or STPP (sodium tripolyphosphate) is typical and we recommend steering clear.
Roasting shrimp is easy and intensifies the shrimp's briny flavor. Perfect for hors d'oeuvres or adding to salads.
- 2 pounds (910 g) large shrimp (around 16 per pound) shelled and deveined, tails left on
- 2 tablespoons extra virgin olive oil or Garlic-Infused Oil, made with olive oil or purchased equivalent
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 425˚ F/220°C.
- Pat the shrimp dry with a paper towels on a large sheet pan, then toss them well with the olive oil, kosher salt and pepper right on the pan. I use a slightly ridged pan, but a flat one works, too.
- Arrange the shrimp in a single layer (not overlapping) and roast for 5 to 7 minutes or until they have just turned pink and have just begun to curl. They should just be cooked through. Do not overcook.
- Serve warm or chilled with lemon wedges or let them cool, remove the tail shell and add to salads.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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