It’s that time of year where meals should be quick, enjoyed outside, and made with minimal ingredients and maximum flavor.
It’s that time of year where if you live in a place that boasts about how few sunny days there are, when it is sunny you get outside, no matter what. Even if that means you ride the bike you didn’t really want to buy in the first place.
It’s that time of year where you ignore that the pool opens in a week, you ignore your pale legs, and instead rejoice that for the first time since September you actually feel hot. Like, temperature hot. Not looks-hot. You should feel that way all the time because you are good-lookin my friend!
(I’ll bribe you with compliments all day long since you’re here to read about shrimp. That’s how I show my appreciation).
This meal is for this time of year. It’s thrown together in no time at all, it’s zippy and a little spicy and actually pretty good for you. Serve it along side some pasta that is heavy on the greens and light on the carbs and you’re doing mid-May right.
These shrimp are almost too easy to make. Think of this recipe as more of a guideline–you can dress these up or down as much as you want.
Start with a baking sheet, a drizzle of olive oil, and some giant shrimp. I got these tiger prawns because they were large and on sale, but any large–think 15-20 count–shrimp will do. If they aren’t already, peel and devein them.
Lay the shrimp in an even layer on the baking sheet. Drizzle with a little more olive oil, then season with salt, pepper, and red chili flakes.
Squeeze the juice of one lime over the top and stir them around so that each shrimp is coated in olive oil, seasoning, and lime.
Into the oven they go, at 400 degrees, for 10 minutes or so, or until they are firm and pink all over. My oven is hot so I didn’t let them go that long, you’ll just want to keep an eye on them.
Meanwhile, I whipped up this pasta dish that features my absolute favorite green, arugula, in a big way. It’s angel hair so it cooks in like 2 minutes, which is perfect for the quick-cooking shrimp. You’ll get dinner on the table, or out on the patio-stoop-deck-front yard-balcony in no time.
The shrimp are Summer, if that makes any sense. They are so simple yet so delicious; the lime gives them an extra kick, while the chili and simple seasonings flavor them just slightly. Really this is all about shrimp, so you’ll want to get good ones.
Roasting concentrates the flavors so something as simple as shrimp and lime becomes a really special dish. If you have a grill you could do the same treatment, just marinate them in the lime and chili for about 10 minutes before skewering and grilling them.
The simplest recipes for the sunniest days. That’s my new formula for the season.
Here’s the recipe!
Chili Lime Roasted Shrimp
- 1 1/2 pounds large shrimp
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes
- 1 lime
- Preheat oven to 400 degrees. Drizzle olive oil onto a baking sheet then lay shrimp down in a single layer. Drizzle on more olive oil and season with salt, pepper, and red chili flakes. Squeeze the juice of one lime over the top, then toss so that the shrimp is evenly coated in all the ingredients.
- Roast in the oven for 10 minutes, turning once. Watch them carefully-you just want them to cook until they are pink and firm but no longer.
- Serve immediately with your favorite pasta dish, salad, potato, or rice. Or whip up a cilantro-lime dipping sauceand call it an appetizer. Food this simple should be celebrated in as many ways as possible!