Oven Roasted Lemony Shrimp Recipe: Day 2 – 5 Simple Party Foods in 5 Days

Dec 2016

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.


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Sinkology and Food for a Year are excited to present a new food-loving series of recipes. Just in time for all of the upcoming opportunities to party comes the “5 Simple Party Foods in 5 Days” series. Oven Roasted Lemony Shrimp is the second recipe in this Party Food Series. Shrimp is one of my favorite foods and of all the ways shrimp can be enjoyed ((think Forrest Gump)), oven roasted shrimp is my all-time favorite.

Oven-roasting shrimp requires very few ingredients, takes very little skill ((three simple steps!)) to prepare and ALWAYS tastes amazing.

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Let’s start off by discussing the ingredients ::

  • shrimp – I prefer wild caught 16-20 count shell-on shrimp.
  • lemon
  • parsley
  • canola oil (or another high heat tolerant cooking oil)
  • sea salt
  • pepper

Shell on shrimp is a bit of a pain to clean, but I really like the quality over pre-cleaned shrimp. Although removing the shell and vein by hand is somewhat time consuming, the final product is worth it. I think pre-cleaned shrimp often appear a little manhandled with snuggled bits and barely there tails. If you can located some nicely cleaned shrimp, go ahead and save some time by skipping the hands-on shrimp cleaning process.

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Toss the shrimp with canola, lemon zest, chopped parsley, s & p and lemon wedges.

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Next, let’s talk about the cooking process. Cooking the shrimp by roasting magnifies that sweet and salty shrimp flavor and yields a tender, perfectly cooked shrimp with minimal effort (and only one dish to clean!).  Preheat the oven to 400° and place the cleaned shrimp in a glass baking dish. For this recipe, I used ¾ lb of shrimp and arranged them in a single layer in a 7″ x 10″ baker.

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Bake for 8 minutes then remove from the oven, flip the shrimp over and return to the oven for 3 additional minutes of cooking time. You will know the shrimp is cooked through because the translucent gray color will disappear into the prettiest bright pink. Once the shrimp is finished cooking, you can either serve immediately or allow it to cool and then refrigerate over night and serve as shrimp cocktail over ice.

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Not only do I love this recipe because of how delicious each bite is ((an explosion of lemony, briny bite of shrimp heaven — crazy, crazy good)), it’s so so surprisingly easy to make. What makes this a favorite for the party-planning crowd is it’s ability to be made the day before the party. Just bake it, allow it it cool to room temperature, cover and refrigerate until ready to serve. (serve within 24 hours)

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This Lemony Roasted Shrimp is real party food star. Everyone loves a good shrimp cocktail or shrimp appetizer. I promise, this will be the first treat to disappear from the table. Stay tuned for Party food #3  – it will be posted HERE tomorrow.

Lemony Oven Roasted Shrimp
Serves 4
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Prep Time
10 min
Cook Time
11 min
Prep Time
10 min
Cook Time
11 min
Ingredients
  1. ¾ lb 16-20 ct wild caught, shell-on shrimp
  2. ½ lemon, zested and cut into small wedges
  3. 2 T finely chopped fresh Italian parsley
  4. 2 T canola oil
  5. ¾ t flaked sea salt (or ¼ t kosher salt)
  6. ¼ t freshly ground black pepper
Instructions
  1. Preheat oven to 400°. Peel and devein shrimp. In a small, 9" x 11" or 7" x 10" glass baker, combine all of the ingredients, tossing gently to coat. Arrange shrimp in a single layer leaving a little space between each shrimp.
  2. Bake shrimp for 8 minutes. Once the 8 minutes is completed, remove the shrimp from the oven, flip the shrimp over and rotate if necessary to allow for even cooking. Continue cooking for an additional 3 minutes.
  3. Once shrimp has turned from a translucent gray to a bright pink and white, the shrimp is done cooking. Keep a close eye on the shrimp during the final minutes of cooking as it's easy to over cook shrimp at this point.
  4. The shrimp can be served warm immediately or allowed to cool to room temperature, covered and stored overnight for next day service. If serving the shrimp chilled, serve over ice alongside cocktail sauce.
  5. Serves 4
Adapted from Food for a Year blog
Sinkology http://www.sinkology.com/
This recipe was written by Emily Schuermann, food blogger at Food for a Year. You may be wondering what a food blogger and a copper sink company have in common. Well, it all started with building a home and loving a sink. To meet the ((gorgeous farmhouse copper)) kitchen sink that started it all, GO HERE.


For more recipes from our copper-loving foodie, check out our blog. If you have any questions about copper or copper sinks, our Sinkologists are here to help. Contact us or follow us on FacebookTwitterHouzzPinterest, or Instagram for helpful tips, recipes, and design ideas.