Looking for just the right savory-spicy appetizer for your next get together or just something different for dinner? My easy roasted garlic shrimp are jam-packed with big flavors and only take 20 minutes to make including cook time.
I can eat shrimp by the boatload and every year as I start planning for my big Christmas party I always find myself going back to at least one shrimp recipe along with the pizza stuffed mushrooms, green onion and bacon quiches, apple pie dip and a whole lot of other food coma triggering things . And yeah–I do it on purpose because I know most of my guests hate shrimp.
More for me.
I’m a strategic cook. Mostly I’m a selfish cook.
What I love about this recipe is that it’s a tried and true America’s Test Kitchen miracle. If you have never tried their recipes, I won’t tell you that they are all easy but they do produce one key item: quality. Amazing flavors. And this recipe is just that. I made a pound of these to photograph yesterday and my kids and I had them all eaten in under 5 minutes. When my husband came in from working on a new barn, he was pretty disappointed to find out we only saved him one.
There was pouting.
But then we’re back to that selfish cook thing again…
The key to the success of this recipe is 3 things:
- Brining the shrimp for 15 minutes. This just means soaking them in a salt water solution. Not hard.
- Roasting them in their shells for max flavor. That’s easy for you, and slightly messy for your guests.
- Using strong flavors to get a lot of oomph in a little time.
Oh wait, here’s the 4th:
In order to make the shrimp roast and not steam, they have to be dried well before they go into the garlic mixture and they MUST be elevated off the cookie sheet during baking. This means placing them on a cooling rack or other rack on the cookie sheet to keep them up and away from moisture.
This recipe also calls for anise seed which can be found in the spice section of your store and they give a licorice flavor. It’s mild, but completely not necessary if you want to leave it off. I really liked the flavor they gave.
Roast ’em high and hot and you get flavor that makes your eyes screw back in your head–no cocktail sauce needed.
Easy Roasted Garlic Shrimp
- 2 pounds JUMBO shrimp raw, peel on and deveined if possible. You can de-vein them yourself if needed.
- 1 quart water
- 3 tablespoons heaping table salt
- 3 tablespoons melted butter
- 3 tablespoons canola oil
- 5 cloves garlic minced
- 1 teaspoon red pepper flakes optional if you don't like heat
- 1 teaspoon anise seeds optional
- 3 tablespoons minced fresh parsley
- Thaw shrimp in the fridge if needed. If your shrimp are not deveined, use a pair of kitchen scissors or a sharp knife to cut down the back of each shrimp and remove the black vein.
- Once the veins are removed, make the slit down the back deeper--cut about halfway down the back of the shrimp, just don't cut it in half.
- In a large bowl, mix the water and salt and stir well.
- Add the shrimp and let sit in the fridge for 15 minutes.
- In the meantime, heat your broiler to high and place your oven rack about 4 inches from the flame.
- In a medium bowl, mix the butter, oil, garlic, pepper flakes, anise seed and parsley and stir.
- Remove the shrimp from the brine and pat well on paper towels until very dry.
- Add the shrimp to the garlic mixture and toss to coat.
- Stuff some of the herbs into the cracks along the shrimp's back if you can.
- Transfer the shrimp to a rack on a cookie sheet, leaving them enough space so that they don't touch. It's okay to roast them in two batches if needed
- Place the shrimp under the broiler for 2-4 minutes, then bring them out, flip them and roast 2-4 minutes more until they are pink throughout. This is not a good time to turn your back on them.
- Serve warm or at room temperature.