Roasted Shrimp with Chile Gremolata
Succulent shrimp roasted in a spicy chile-infused oil and topped with a fresh herb gremolata made with cilantro, parsley, and lemon zest. This vibrant dish combines heat from serrano chiles with bright citrus notes.
4 servings
20 min
Ingredients
- •2 whole red serrano or Fresno chiles, with seeds, halved lengthwise
- •6 cloves garlic cloves, thinly sliced
- •2 whole bay leaves
- •½ cup olive oil
- •1½ pounds large shrimp, peeled, deveined
- •1 whole lemon, cut into wedges
- •1 whole red serrano or Fresno chile, seeds removed if desired, finely chopped
- •1 clove garlic clove, finely grated
- •¼ cup chopped fresh cilantro
- •¼ cup chopped fresh flat-leaf parsley
- •1 tablespoon finely grated lemon zest
- •1 tablespoon olive oil
- •to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
5 min
- 2.
Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8-10 minutes.
10 min
- 3.
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
5 min
