My love of shrimp started innocently enough. At some point when I was a little girl, someone set a shrimp cocktail in front of me. Not the kind with the large shrimp (or prawns, as we call them in Canada), but the tiny bay shrimp, the ones that were the perfect size for a little mouth. The first taste of those slightly sweet c-shaped shrimp, tentatively dipped into the horseradish-spiked cocktail sauce, was all it took. I was hooked. In fact, I was so hooked that I spent a good portion of our family’s vacation budget on shrimp cocktails when I was 9 years old.
That was the summer that we drove from Vancouver to San Diego, stopping at our favorite beaches along the Oregon coast, dropping in on Mickey at Disneyland and culminating the trip with a visit to Shamu at Sea World (I think there have been about seven Shamus since then). The entire trip lasted two weeks and I venture to say that I ordered a shrimp cocktail every single time we ate dinner at a restaurant. Even now I find it tough to resist a shrimp cocktail. However, now I am looking for a shrimp appetizer with a little more of a kick.
These shrimp are perfect for Super Bowl Sunday. Alternatively, mix them with some stir-fried veggies and serve over rice for a quick, healthy meal. Roasting the shrimp takes almost no time – 5 minutes tops. Tossed with a little olive oil, rosemary, garlic and chile flakes, they pack a punch of flavor. I think my 9-year old self would have approved.
Preheat oven to 500 degrees F.
In a medium bowl, toss shrimp, olive oil, salt, pepper, garlic, rosemary, lemon zest and chile flakes to combine.
Transfer the shrimp to a oven-proof dish and spread out in a single layer (or as close to it as possible).
Roast until the shrimp are pink and just cooked through. Serve immediately.
Other shrimp appetizer recipes:
Cookin’ Canuck’s Shrimp, Sun-Dried Tomato & Feta Quesadillas
Cookin’ Canuck’s Garlic Roasted Shrimp with Jalapeno Cocktail Sauce
The Perfect Pantry’s Roasted Shrimp Appetizer with Spicy Peanut Sauce
Simply Recipes’ Coconut Shrimp with Sweet Chili Mayo
Everyday Southwest’s Bacon Wrapped, Jalapeno Stuffed Shrimp & Pineapple Kabobs
Roasted Shrimp with Rosemary, Garlic & Lemon
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 3/4 lb. large shrimp, peeled & deveined (tails intact)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 2 tsp minced fresh rosemary
- 1 tsp grated lemon zest
- 1/4 tsp dried chile flakes
- Preheat oven to 500 degrees F.
- In a medium bowl, toss shrimp, olive oil, salt, pepper, garlic, rosemary, lemon zest and chile flakes to combine.
- Transfer the shrimp to a oven-proof dish and spread out in a single layer (or as close to it as possible).
- Roast until the shrimp are pink and just cooked through, about 5 minutes. Serve immediately.