Perfect for a quick meal or an easy appetizer, these Easy Roasted Shrimp with Sweet Peppers are packed with flavor.
Whole Foods Market asked if I’d create a summer-friendly recipe to celebrate the release of Golden State Cider‘s new Radical Paradise pineapple cider. Radical Paradise is made with whole pineapples, cinnamon sticks, piloncillo raw cane sugar, and it’s only available at Whole Foods Market stores in Northern California. NorCal gets the Giants AND pineapple cider. It’s an embarrassment of riches, really.
This easy roasted shrimp recipe is similar to my popular Oven Roasted Shrimp with Lemon and Garlic, which is a staple in our house. The sweet peppers and lemony tang are a fabulous match for the crisp, surprisingly dry Radical Paradise pineapple cider. Plus, the combination of colors is a knockout, so you can throw them on a platter for a party or BBQ and everyone will think you’re brilliant. I’m a big fan of dishes that take less than 20 minutes and are capable of blowing minds, aren’t you?
You could certainly cut this recipe in half for 1 lb of shrimp, but I wouldn’t. These are delicious chilled too, so pop the leftovers (if there are any) in the fridge and make your coworkers jealous with tomorrow’s lunch.
Shrimp: what’s with the numbers?
When you pick up a package of frozen shrimp or spy some in the cold case, you’ll see numbers with a slash to mark the size: 16/20 or 21/25, and so on. These numbers represent the “shrimp count,” or how many shrimp that size it takes to make up one pound. When you buy 1 pound of 16/20 count shrimp, you can expect to get 16 to 20 shrimp. Larger shrimp will sometimes carry a count number that reads U/10 or similar. The “U” stands for “under” – meaning it takes less than 10 shrimp that size to make up a pound. I use 16/20 or 21/25 count shrimp in this recipe. If yours are smaller, you may need to reduce the roasting time slightly. If the shells are on (I used peeled & deveined) you may in an extra minute or two in the oven.
Easy Roasted Shrimp With Sweet Peppers
- 2 pounds large (16-20 or 21-25 count raw shrimp, peeled and deveined)
- 2-3 tablespoons good olive oil
- 3 green onions, sliced
- 5-6 sweet mini peppers, sliced into rings
- 2 lemons, sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the shrimp with 2 tablespoons of olive oil, onions, peppers, lemon slices and the salt & pepper. Add a bit more olive oil to coat of needed.
- Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the peppers and lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until the shrimp are pink, firm and cooked through. Serve alone or over salad, pasta or rice.
The folks from Whole Foods Market provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.