How to Oven Roast ShrimpStart with good quality shrimp. I prefer shrimp that is at least large size (but bigger is better), though medium shrimp would certainly work as well. To prepare the shrimp for roasting, peel and devein it. For shrimp cocktail, leave the tails on. However, if you will be using in salads, rice bowls, pastas, etc, then removing the tail prior to cooking is a good idea. Rinse the shrimp in cool water and pat dry. Dry shrimp roast better. Spread on a baking sheet, and drizzle with olive oil. Season with salt and pepper. Roast at 400 degrees for 15-20 minutes, flipping once, until opaque.
Planning Your Thanksgiving MealWhen you are getting ready to host Thanksgiving, you do want to spend some time preparing that menu, shopping list and also preordering your holiday-musts — like just the right turkey. It doesn’t have to be a month ahead, but a week or two in advance is a really good idea. You can also pop over to the Whole Foods Website to preorder platters and some holiday items (it seems to vary by store). That way, you can be sure that just the right items are available when you need them. What are you planning for your Thanksgiving appetizers? Be sure to pop over the Kitchen PLAY for more great recipes from the Whole Foods Market Thanksgiving Table series. Also, check out Whole Foods holiday guide for more great ideas.
- 2 lbs extra-large or larger shrimp, peeled and deveined with tails on
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic granules, granulated garlic
- 1/2 tsp onion granules, granulated onion
For the Sauce:
- 1 cup ketchup
- 2 tbsp horseradish
- 1 tbsp sriracha sauce
- 2 tbsp fresh lemon juice
- Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil -- or regular aluminum foil sprayed with nonstick spray. Arrange the shrimp on the baking sheet and drizzle with olive oil.
- In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
- Bake the shrimp for 7 minutes and then flip. Sprinkle with the remaining half of the spice mixture. Bake for an additional 7-10 minutes until cooked through.
- Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
- Serve the shrimp hot from the oven with the sauce, or chill the shrimp and the sauce and serve later or the next day.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.