Shrimp cooked any way but fried is my favorite meal but roasting shrimp may just take first place, now that I have tried this recipe of Dr. Hyman’s. Only three simple ingredients added to the shrimp makes an unbelievably delicious dish.
Author: Dr. Mark Hyman
Recipe type: Main dish or appetiser
A different way to prepare shrimp, roasting results in plump, tasty shrimp with no dryness. Very little olive oil is absorbed during roasting. Serve as a first course or as an hors d’oeuvre.
- 1 pound large (21 to 25 count) shrimp, peeled and deveined, tails left on if desired
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- Pinch of crushed red pepper flakes
- Preheat the oven to 250 degrees F
- Place the shrimp in a baking dish just big enough to hold them in a single layer. Toss with the extra-virgin olive oil, salt and crushed red pepper
- Roast the shrimp for about 25 minutes, until pink and firm to the touch, turning them twice during cooking.