Ben and I are huge seafood lovers and shrimp is one of our absolute favorite crustaceans. Whoever decided one day catch these little guys and cook them up for dinner was a genius. And you know, “shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it…” – just channeling a bit of Bubba from the movie Forrest Gump *giggle*.
Of course, I chose to bake my shrimp in a citrusy and spicy marinade. Simple marinades are the best when you add a little heat like red pepper and you can never go wrong with lemon or lime with any type of seafood; it’s like they were meant to be together. Because the shrimp was so good, I didn’t feel the need to serve mine with anything over-the-top, so a bed of lightly seasoned Israeli couscous was perfect.
- 1 lb shrimp, peeled (leaving the tail on) and deveined
- 6 garlic cloves, minced
- 1/2 tbsp crushed red pepper
- 1 lemon, zest and juice
- 2 tbsp vegetable oil
- lemon wedges (optional)
- Preheat oven to 350 degrees F.
- In a bowl, mix together the shrimp, garlic, red pepper, lemon zest and juice. Marinade for 30 minutes stirring occasionally.
- Coat a baking pan with vegetable oil and pour the shrimp and marinade into the pan. Disburse the shrimp as evenly as possible throughout the pan.
- Bake for 10 minutes, then stir the shrimp and broil for 3-5 minutes, just until the shrimp is cooked through.
- Remove the shrimp from the oven and serve with lemon wedges.