Roasted Shrimp with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent shrimp and crispy lotus root slices come together in this elegant Asian-inspired dish, tossed with a savory-sweet glaze of soy, ginger, and sesame oil.
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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