At my house it's unseasonably cool and gloomy today, and on a day like this I would happily turn on the oven for these Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper. But soon enough it will be too hot to think about roasting anything, so if you like shrimp I urge you to hurry and try this ultra-easy and quick recipe before the hot weather gets here! Despite the Aleppo Pepper in the recipe this is only slightly spicy, and the Sumac adds a delicious citrusy note that's great with the shrimp. You can eat this with a squeeze of lemon for a Paleo version, or try the Sour Cream and Tahini Sauce that's shown in the background. I made this twice in a week and the shrimp disappeared quickly both times; hope you enjoy!
Let shrimp thaw overnight in the refrigerator, then let them drain well in a colander. (I made this with 16-20 to a pound jumbo shrimp the first time and 21-25 to a pound large shrimp the second time, and both were great.)
Sumac, Aleppo Pepper, and olive oil.
Roast in an oven that's preheated to 400F/200C for about 6-8 minutes, or until the shrimp are pink and firm but not hard. Small shrimp will take a little less time and jumbo shrimp slightly longer, but don't overcook! Serve hot and enjoy.
(Makes 4-6 servings; recipe created by Kalyn.)
1 lb. thawed frozen shrimp with shells removed but tails on (either jumbo 16-20 size or large 21-25 size shrimp will work)
2 tsp. crushed garlic
2 tsp. ground Sumac
1 tsp. Aleppo Pepper
2 T olive oil
Optional Sour Cream and Tahini Sauce Ingredients:
2 T reduced-fat sour cream
1 T Tahini
2 tsp. garlic puree
1/2 tsp. ground cumin
2 T lemon juice
Stir together the Sour Cream and Tahini Sauce ingredients (if using) and refrigerate until you're ready to serve the shrimp. The sauce can be made ahead. Preheat the oven to 400F/200C. Spray a large baking sheet with non-stick spray.
Thaw shrimp overnight in the refrigerator (or thaw in the bag in cold water if you forget to plan ahead.) Drain shrimp well in a colander placed in the sink, then put a paper towel on a cutting board and spread the shrimp out in a single layer. Cover with another paper towel and press down on the towel to blot the shrimp dry.
Whisk together the crushed garlic, ground Sumac, Aleppo Pepper, and olive oil. Put the shrimp into a plastic bowl and toss with the olive oil-spice mixture. Spread shrimp out in a single layer on the baking sheet.
Roast shrimp until they're pink and firm but not hard to the touch, about 6-8 minutes. Larger shrimp with take slightly more time than smaller ones; start to check after about 5 minutes. Serve hot, with Sour Cream and Tahini Sauce if desired.
South Beach Suggestions:
This easy and delicious recipe for roasted shrimp is a perfect main dish for any phase of the South Beach Diet or any type of low-carb or low-glycemic eating plan.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Ideas with Shrimp that You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Shrimp Salad Cabbage Cups ~ Kalyn's Kitchen
Chinese Grilled Shrimp ~ Steamy Kitchen
Mediterranean Shrimp over Spinach ~ Kalyn's Kitchen
Shrimp Ceviche ~ Simply Recipes
Easy Garlic and Lemon Shrimp ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)