Roasted Shrimp with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. The shrimp and lotus root are a classic pairing in Asian cuisine, and I love how the crispy edges of the roasted lotus root contrast with the tender shrimp. Lotus root is packed with vitamin C and fiber, so you're getting something truly nourishing alongside all that flavor. The ginger, garlic, and sesame create this incredible umami depth that makes the whole dish feel special, yet it's honestly so simple to pull off at home.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1 medium bulblotus root(peeled and sliced into 1/4-inch rounds)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1½ tbspfresh ginger(minced)
- 4garlic cloves(minced)
- 1½ tbsphoney
- 1 tbsprice vinegar
- 3 tbspolive oil
- ¼ tspred pepper flakes
- 3green onions(sliced, divided)
- 2 tbspsesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Tip: Dry shrimp will caramelize better during roasting.
- 2
Arrange the lotus root slices on a large baking sheet, drizzle with 1.5 tbsp of olive oil, season with salt and pepper, and roast for 12 minutes until they begin to soften and develop light browning.
Tip: Toss the lotus root halfway through cooking for even roasting.
- 3
While the lotus root roasts, whisk together soy sauce, sesame oil, honey, rice vinegar, minced ginger, minced garlic, and red pepper flakes in a small bowl to create the glaze.
Tip: The glaze can be made up to 2 hours ahead.
- 4
Push the roasted lotus root to the sides of the baking sheet and arrange the shrimp in a single layer in the center.
Tip: Leave space between shrimp so they cook evenly.
- 5
Drizzle the shrimp with the remaining 1.5 tbsp of olive oil and roast for 6-8 minutes until they begin to turn pink and are just cooked through.
Tip: Do not overcook or the shrimp will become tough and rubbery.
- 6
Remove the baking sheet from the oven and pour the prepared glaze over both the shrimp and lotus root, gently tossing everything together.
Tip: The residual heat will slightly thicken the glaze.
- 7
Return to the oven for 2-3 minutes to allow the glaze to caramelize slightly and coat all ingredients.
- 8
Transfer to a serving platter and garnish generously with sliced green onions and sesame seeds before serving immediately.
Tip: Serve over steamed rice or with crusty bread to soak up the delicious glaze.
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