Roasted Chili Lime Shrimp

Here’s a really tasty, really quick recipe I stumbled upon recently.  In my quest to spend as little time in the kitchen as possible while feeding my family home cooked meals most nights of the week, quick recipes are a must.  This one fits the bill perfectly!

I used Ina Garten’s recipe for roasted shrimp as a starting point, along with inspiration from a recent dish I had at a restaurant, to come up with this Roasted Chili Lime Shrimp recipe.  All measurements are approximate since I don’t really measure when I cook.

Roasted Chili Lime Shrimp

1 pound of large shrimp (31-40 count)

1 teaspoon of salt (more or less, as desired)

1/2 teaspoon of pepper (more or less, as desired)

1 tablespoon of chili powder

2 tablespoons of olive oil

Juice of 1 lime

Preheat oven to 400 degrees

Toss shrimp with seasonings and oil.

Place shrimp on baking sheet in a single layer

Roast in the oven for approximately 10 minutes until the shrimp are opaque throughout

Sprinkle with the juice of 1 lime and toss to coat thoroughly

Serve & enjoy!

 

Please note:  I am NOT a food stylist…clearly.