Oven-Broiled Peel-and-Eat Shrimp with Garlic-Butter Zip Sauce

Oven-Broiled Peel-and-Eat Shrimp with Garlic-Butter Zip Sauce

This Oven-Roasted Peel-and-Eat Shrimp can be prepped in advance and broiled in minutes. The garlic-butter zip sauce from this recipe exists in my refrigerator as a staple, so I’m always looking for creative ways to use it. The inspiration for this recipe is from a Jan/Feb edition of Cook’s Illustrated. They offer three different butter/spice blends for their recipe. This is my version.

Oven-Broiled Peel-and-Eat Shrimp with Garlic-Butter Zip Sauce
2 lbs of shell-on jumbo shrimp 16-20 per pound (Note: I halved this recipe in this pictorial)
1/4 cup of salt
3/4 stick of butter or equivalent of ghee
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
lemon wedges for garnish, optional

Dissolve salt in 1 quart of water in a large bowl. I’ve been lucky enough to find shrimp that are already de-veined with the shell on, but if that isn’t available we might need to cut through the shell and de-vein ourselves. Keeping the shell on is an important step to keeping the shrimp from drying out. Brine the shrimp in the salt water in the refrigerator for 15 minutes.

Mix butter, garlic and minced parsley together with a fork in a small bowl (unless you already have this ready to go in the fridge, in which case you just need to bring it to room temperature).

Pre-heat the oven to the low broil temperature setting, remove the shrimp from the brine and pat dry with paper towel.

Rub all the shrimp with the butter mixture. Be sure to get butter mixture between the shell and the shrimp.  Then place shrimp on a wire rack/baking sheet combo.

Broil shrimp 4 inches below the heating element on the first side for 2 to 4 minutes, rotating the baking sheet 180 degrees at the halfway point. Flip the shrimp over to the second side and cook for another 2 to 4 minutes, rotating again at the halfway point.

These shrimp go well with “smashed ‘cauliflower’ potatoes“and “roasted asparagus.”

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Oven-Roasted Peel-and-Eat Shrimp with Garlic-Butter Zip Sauce

April 24, 2013
: 4
: 30 min
: 8 min
: 38 min
: Intermediate

By:

Ingredients
  • 2 lbs of shell-on jumbo shrimp 16-20 per pound (Note: I halved this recipe in this pictorial)
  • 1/4 cup of salt
  • 3/4 stick of butter or equivalent of ghee
  • 2 cloves of garlic, pressed
  • 1 handful of parsley leaves, minced
  • lemon wedges for garnish, optional
Directions
  • Step 1 1. Dissolve salt in 1 quart of water in a large bowl. I’ve been lucky enough to find shrimp that are already de-veined with the shell on, but if that isn’t available we might need to cut through the shell and de-vein ourselves. Keeping the shell on is an important step to keeping the shrimp from drying out. Brine the shrimp in the salt water in the refrigerator for 15 minutes.
  • Step 2 2. Mix butter, garlic and minced parsley together with a fork in a small bowl (unless you already have this ready to go in the fridge, in which case you just need to bring it to room temperature).
  • Step 3 3. Pre-heat the oven to the low broil temperature setting, remove the shrimp from the brine and pat dry with paper towel.
  • Step 4 4. Rub all the shrimp with the butter mixture. Be sure to get butter mixture between the shell and the shrimp. Then place shrimp on a wire rack/baking sheet combo.
  • Step 5 5. Broil shrimp 4 inches below the heating element on the first side for 2 to 4 minutes, rotating the baking sheet 180 degrees at the halfway point. Flip the shrimp over to the second side and cook for another 2 to 4 minutes, rotating again at the halfway point.
  • Step 6 6. These shrimp go well with “smashed ‘cauliflower’ potatoes“and “roasted asparagus.”

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