GFREE FOODIE
Shrimp go great with everything, it's just a fact. But they go especially well in this easy baked shrimp recipe paired with peppers and green onions - and a yummy summer cider.
Perfect for a quick meal or an easy appetizer, these Easy Baked Shrimp with Sweet Peppers are packed with flavor. Plus, baking shrimp is so easy!
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 available at Whole Foods Market stores in Northern California.
The sweet peppers and lemony tang are a fabulous match for the crisp, surprisingly dry Radical Paradise pineapple cider or a crisp white wine.
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.
Serve these shrimp warm from the oven or chilled, both ways are equally delicious. They are perfect on their own, or in pasta, on a salad, in a wrap (remove the tails after cooking!) or as an appetizer for guests.
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.
Shrimp: what’s with the numbers? Understanding shrimp counts: