Empty My Fridge
10-Minute Shrimp Recipe! (Sheet-Pan Shrimp)
Ingredients
- Lemon3
- Extra virgin olive oil½ cups
- Garlic · minced2
- Paprika1 tsp
- Oregano · dried1 tsp
- Coriander seed · ground1 tsp
- Cumin · ground½ tsp
- Chili flake · flakes½ tsp
- Salt
- Black pepper
- Shrimp · peeled2 lb
- Parsley · finely chopped3 tbsp
Instructions
- Make the sauce: cut two lemons into wedges and set aside. Zest and juice the third lemon into a large bowl. Add the olive oil, garlic, sweet paprika, oregano, ground coriander, cumin and Aleppo pepper, then a generous pinch of kosher salt and black pepper. Whisk to combine.
- Add the peeled and deveined jumbo shrimp to the bowl, pat dry first, and toss to coat well. Set aside while the oven heats.
- Position a rack in the middle of the oven and heat to 400°F.
- Spread the shrimp in a single layer on a large sheet pan, pour any leftover sauce over them, and bake on the middle rack for 5 to 7 minutes, until the shrimp turn from grey to opaque pink.
- Garnish with the chopped parsley and serve with the reserved lemon wedges for squeezing.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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