So, I’ve always been kind of a small human and I’ve been called “a shrimp” more times than I care to count. However, after making this chile roasted shrimp with gremolata, I realized that being a shrimp is actually a HUGE compliment! Please, just don’t try to roast me in chile oil, cool?! Ok cool! I love this dish because it’s so fast and easy and effing delicious. It works perfectly as a main for a meal or as an appetizer/snack to share.
For the Shrimp
- 2 Fresno chiles, with seeds, sliced
- 4 cloves garlic thinly sliced
- ½ cup Grapeseed oil
- 1 pound large shrimp, peeled, deveined, tails in tact
For the Gremolata
- 1 Fresno chile, finely chopped
- 1 clove garlic finely grated
- 1/2 cup toasted Panko breadcrumbs
- ¼ cup chopped fresh scallion
- ¼ cup chopped fresh flat-leaf parsley
- 4 tablespoons Grapeseed oil, divided
- 2 tablespoons fresh squeezed lemon juice
- Kosher salt and black pepper
Preheat oven to 425°. Heat chiles, garlic and oil in a small pan over medium heat until it’s sizzling, about 2-3 minutes. Remove chile oil from heat.
In a separate pan heat 2 tablespoons oil over medium-high heat and toast Panko breadcrumbs until browned and remove from heat.
Toss shrimp and chile oil in a baking dish and pop in the oven, turning halfway through, until shrimp are pink and cooked through, about 10 minutes.
Meanwhile, prepare the gremolata. Mix chile, garlic, lemon juice, herbs, breadcrumbs and oil in a small bowl, season with salt and pepper to taste. Plate shrimp and top with gremolata, pour a glass of white and #MakeItBeautiful
Follow Lindsey Bishop Clark @dishbeautiful