Christina Holmes
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
Shrimp
2
red serrano or Fresno chiles, with seeds, halved lengthwise
6
cloves garlic thinly sliced
2
bay leaves
½
cup olive oil
1½
pound large shrimp, peeled, deveined
1
lemon, cut into wedges
Gremolata and Assembly
1
red serrano or Fresno chile, seeds removed if desired, finely chopped
1
clove garlic finely grated
¼
cup chopped fresh cilantro
¼
cup chopped fresh flat-leaf parsley
1
tablespoon finely grated lemon zest
1
tablespoon olive oil
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Shrimp
Step 1
Preheat oven to 450°. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
Step 2
Toss shrimp and chile oil in a 3-qt. baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
Gremolata and Assembly
Step 3
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
Nutrition Per Serving
Calories (kcal) 460 Fat (g) 35 Saturated Fat (g) 5 Cholesterol (mg) 260 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 35 Sodium (mg) 380