Description
A delicious recipe for spicy baked shrimp, served with a creamy sour cream and tahini sauce.
Ingredients
Scale
- 1 lb. thawed frozen shrimp with shells removed but tails on
- 2 tsp. crushed garlic
- 2 tsp. ground Sumac (optional)
- 1 tsp. Aleppo Pepper
- 2 T olive oil
- 2 T sour cream
- 1 T Tahini Sauce
- 1/2 tsp. ground cumin
- 2 T lemon juice
Instructions
- Stir together sour cream, Tahini Sauce, garlic puree, ground cumin, and lemon juice to make Sour Cream and Tahini Sauce (if using) and refrigerate until you’re ready to serve the shrimp. The sauce can be made ahead.
- Preheat the oven to 400F/200C.
- Spray a large baking sheet with non-stick spray.
- Thaw shrimp overnight in the refrigerator (or thaw in the bag in cold water if you forget to plan ahead).
- Drain shrimp well in a colander placed in the sink, then put a paper towel on a cutting board and spread the shrimp out in a single layer.
- Cover with another paper towel and press down on the towel to blot the shrimp dry.
- Whisk together the crushed garlic, Aleppo Pepper, olive oil, and ground Sumac if using.
- Put the shrimp into a plastic bowl and toss with the olive oil-spice mixture.
- Spread shrimp out in a single layer on the baking sheet.
- Roast shrimp until they’re pink and firm but not hard to the touch, about 6-8 minutes. Larger shrimp will take slightly more time than smaller ones; start to check after about 5 minutes.
- Serve the Spicy Baked Shrimp hot, with Sour Cream and Tahini Sauce (or another sauce of your choice).
Notes
- Refer to the notes for shrimp details.
- Aleppo Pepper is an optional ingredient that can add a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg