Roasted Shrimp with Ginger
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent shrimp tossed with fresh ginger, garlic, and citrus, then roasted until golden and caramelized. A vibrant, aromatic dish that's elegant yet simple to prepare.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(patted dry)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 2lime(juiced)
- 2 tablespoonssoy sauce
- ¼ teaspoonred pepper flakes
- 1 teaspoonsesame oil
- 3green onions(sliced, divided)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C) and position a rack in the upper third of the oven.
Tip: A hotter oven helps the shrimp develop a nice caramelized exterior while staying tender inside.
- 2
In a small bowl, whisk together minced ginger, garlic, olive oil, lime juice, soy sauce, red pepper flakes, and sesame oil to create the marinade.
Tip: Prepare this mixture while your oven preheats to save time.
- 3
Spread the dry shrimp on a large rimmed baking sheet and season evenly with sea salt and black pepper.
Tip: Patting the shrimp dry prevents them from steaming and ensures better browning.
- 4
Pour the ginger-garlic marinade over the shrimp and toss gently but thoroughly to coat every piece, keeping them in a single layer.
Tip: Don't overcrowd the pan; shrimp need space to roast and caramelize properly.
- 5
Roast for 10-12 minutes, stirring halfway through, until the shrimp are pink, cooked through, and the edges begin to brown.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking, which makes them tough.
- 6
Remove from the oven and immediately sprinkle with sesame seeds and most of the sliced green onions, reserving some for garnish.
Tip: Adding the garnish right after cooking allows it to soften slightly from the residual heat.
- 7
Transfer to a serving platter, top with remaining green onions, and serve immediately while hot.
Tip: This dish pairs beautifully with steamed jasmine rice or crusty bread to soak up the flavorful pan juices.
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