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Roasted Shrimp with Chile and Almonds
This easy shrimp dish is packed with heat, flavor and texture. An addictive combo to go along with drinks as a starter.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 Servings
Calories: 326 kcal
Ingredients:
- 1 dried guajillo chile, stemmed, most seeds removed
- 2 tablespoons canola oil
- 12 extra-large shrimp, 10 per pound, peeled and deveined
- Kosher salt
- 1/2 cup (57 g) slivered blanched almonds
- Juice of 1 lemon
Preparation:
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Preheat the oven to 350°F/180°C.
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Grind the Chile: Put the guajillo in a spice or coffee grinder, or in a food processor, and pulse until it forms a coarse powder. Remove any large pieces.
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Cook the Shrimp: Heat a large ovenproof skillet over medium heat and add the oil. Season the shrimp on both sides with salt and the chile powder. When the oil begins to smoke lightly, add the shrimp in a single layer and sear on the first side, 30 seconds. Quickly flip the shrimp over and put the skillet in the oven. Roast until the shrimp are cooked through and no longer translucent, 3 to 4 minutes.
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Finish the Dish: Remove the skillet from the oven and transfer the shrimp to a serving bowl. Heat the skillet over medium heat and add the almonds. Cook, stirring, until the almonds brown, 3 to 5 minutes. Sprinkle the shrimp with the lemon juice and scatter the almonds over them. Serve immediately.
Notes:
Tips
- Please note that since the type of chile recommended has not been lab-tested, we have not given this recipe our Green Kiwi
for Elimination designation. If you have done well with other hot peppers, then certainly give this a try during the Challenge or Integration Phases.
Nutrition Facts
Roasted Shrimp with Chile and Almonds
Amount Per Serving
Calories 326
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 2g10%
Sodium 126mg5%
Potassium 195mg6%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 1g1%
Protein 24g48%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.