Roasted Shrimp with Bamboo Shoot
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent shrimp tossed with tender bamboo shoots, garlic, and aromatic spices, then roasted until caramelized and bursting with umami flavors. A light yet satisfying dish perfect for weeknight dinners.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlfresh bamboo shoots(julienned or thinly sliced)
- 6garlic cloves(minced)
- 1 tbspginger(freshly grated)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbsprice vinegar
- ½ tspred chili flakes
- 3green onions(chopped)
- 1 tbspsesame seeds(for garnish)
- 2 tbspolive oil
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the shrimp ensures they develop a golden crust when roasted rather than steaming.
- 2
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and red chili flakes to create the marinade.
Tip: Prepare this mixture while the oven preheats to save time.
- 3
Spread olive oil across a large roasting pan and arrange the bamboo shoots in a single layer. Roast for 5 minutes until they begin to soften and lightly brown at the edges.
Tip: Pre-roasting the bamboo shoots helps develop their natural sweetness.
- 4
Remove the pan from the oven and push the bamboo shoots to the sides. Add the shrimp in a single layer and pour the marinade evenly over everything.
Tip: Arranging ingredients in a single layer ensures even cooking and better caramelization.
- 5
Return to the oven and roast for 12-15 minutes until the shrimp are pink and cooked through, stirring halfway through cooking to coat everything in the sauce.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking and toughening them.
- 6
Remove from the oven and taste for seasoning, adjusting salt and pepper if needed. Transfer to a serving platter and garnish with chopped green onions and sesame seeds.
Tip: The residual heat will continue cooking the shrimp slightly after removal, so it's better to slightly undercook than overcook.
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