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Recipe

Roasted Shrimp with Honey-Ginger-Soy Marinade

Mark Ferri

Servings: four.

These shrimp go well with rice and sautéed snow peas or broccoli.

Ingredients

  • 1/4 cup soy sauce  
  • 1 small clove garlic, roughly chopped 
  • 1-1/2 Tbs. vegetable oil
  • 1 Tbs. honey
  • 1-1/2 tsp. dry mustard
  • 1-1/2 tsp. roughly chopped fresh ginger
  • 1-1/2 lb. jumbo shrimp (or 1-3/4 lb. large) in the shell or about 50 frozen, cleaned large shrimp, defrosted
  • Salt and freshly ground pepper to taste
  • Thinly sliced scallions for garnish

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 385
      Sodium (mg): 1350
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 42

Preparation

  • In a food processor or blender, process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes. (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.) Set the marinade aside
  • Position the oven rack to the top level and heat the oven to 500°F. If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels.
  • Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice. After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes. (use the shorter cooking time if using a thin pan or smaller shrimp); cut one in half to check. Sprinkle with scallions and serve immediately.

Make Ahead Tips

The marinade can be covered and refrigerated for several weeks.

Reviews

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Reviews

  • yummysteph | 03/12/2008

    easy weeknight meal and very tasty!

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