Grill/Barbecue
Ancho Roasted Shrimp With Citrus Salad
- Serves 6
Author Notes
Ah, Friday night. The kind where you have your 6 homies coming over for a lovely meal and lots (and lots) of wine. The same Friday where you've realized that you forgot your wallet at home and you are now standing in the grocery store with only $20 on hand.
I mentally scanned what I had on hand at home in my CSA produce box and picked out the one protein item I could get for 6 people on $20. One has to thank these moments for their Top Chef quickfire challenge - like fun. The result? An Ancho Chili Roasted Shrimp inspired by Amanda's inspiration of Bittman's roasted shrimp. Inspiration pays itself forward. Paired with a refreshing grapefruit and avocado citrus salad, and finished with a red pepper and lemon dressing. —vernabee
What You'll Need
Ingredients
- For the Ancho Roasted Shrimp:
-
3 pounds
large, deveined and deshelled shrimp with tails on
-
zest
of 3 limes
-
zest
3 lemons
-
1 teaspoon
kosher salt
-
1 teaspoon
ancho chili powder
-
juice
of 1 lemon
-
juice
of 1 lime
-
1 teaspoon
oregano
-
.5 cups
olive oil
- For the Grapefruit and Avocado Citrus Salad:
-
3 cups
arugula
-
1-2
spring onions, sliced thin and at an angle
-
1
large grapefruit, diced
-
2
avocados, sliced or diced
-
1 packet
radish sprouts
-
1 cup
thinly sliced cherry tomatoes
-
juice
from 1 lemon
-
2 tablespoons
red pepper olive oil
-
.25 teaspoons
kosher salt
-
black pepper to taste
Directions
- For the Ancho Shrimp: 1. Preheat the oven to 450 degrees with the rack in the middle. 2. In a mixing bowl, whisk together the all of the ingredients. Add the shrimp and coat well with the mixture. Use a little more oil as needed. 3. Arrange the shrimp on a baking sheet (or two, depending on how large your shrimp are) and roast in the oven for 7-10 minutes, or until shrimp appear plump but firm to the touch. Don't crowd the shrimp onto one pan! 4. Arrange 5-7 shrimp over a bed of the Citrus Salad for each friend.
- 2. In a mixing bowl, whisk together the all of the ingredients. Add the shrimp and coat well with the mixture. Use a little more oil as needed.
- 3. Arrange the shrimp on a baking sheet (or two, depending on how large your shrimp are) and roast in the oven for 7-10 minutes, or until shrimp appear plump but firm to the touch. Don't crowd the shrimp onto one pan!
- 4. Arrange 5-7 shrimp over a bed of the Citrus Salad for each friend.
- For the Citrus Salad: 1. Whisk together the lemon juice, red pepper olive oil, salt and black pepper to taste for the dressing.
- 2. Prepare all of the veggies - washing, dicing, slicing, oh my!
- 3. Mix together or arrange the salad on 6 plates. Top it off with the shrimp and a drizzle of the dressing.
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