Servings: 8 people
Ingredients
- 2.5 lbs shrimp - U/15 or 16/20 peeled and deveined, tail on
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp sea salt Maldon is my preference
- 1 tsp black pepper fresh cracked
- 3 small lemons cut into wedges
Instructions
- Preheat oven to 425*.
- If you did not purchase peeled and deveined shrimp use the time while your oven preheats to clean your shrimp, leaving the tail on.
- Rinse shrimp in cold water and completely dry with paper towels. It is important the shrimp are completely dry or they will steam instead of roast.
- Mix the olive oil, garlic powder, and fresh cracked pepper in a small bowl.
- Spread the shrimp on your sheet pan and drizzle the shrimp with the oil mixture. Toss the shrimp to coat the shrimp in oil and spices. Spread the shrimp out in an even layer, making sure to leave a little room between each shrimp. If your sheet pan seems crowded, divide the shrimp and use two sheet pans to avoid steaming the shrimp.
- Sprinkle the salt over the shrimp and roast for 7-8 minutes until pink, firm and just beginning to crisp up on the edges.
- Remove from the oven, let cool and refrigerate until ready to serve.
- Serve cold with lemon wedges.
Notes
The number you see when you buy shrimp indicates how many pieces are estimated per pound based on the shrimp size. This recipe really works best with U/15, meaning 15 or less shrimp per pound. 16/20 works well too, but you'll want to adjust the temperature to 400* to avoid over cooking the smaller shrimp.
Serving tips and sauce recommendations:
- Remoulade sauce with fresh chopped chives and lemon wedges
- Good old fashioned cocktail sauce with bunches of fresh parsley and lemon wedges
- Coconut peanut sauce with fresh chopped green onions and a sprinkle of red pepper flakes
- Placed on top of a dollop of great lemon-y garlic aioli, dusted with fresh lemon zest
- Chili, garlic and lime drawn butter with lime wedges and small diced jalapeno
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