Serves 6
32 min
Ancho Roasted Shrimp With Citrus Salad
Recipe GLPR9026e31b3de15e
Succulent large shrimp seasoned with ancho chili, lime, and lemon zest, then roasted until just cooked through and served over a vibrant salad of peppery arugula, grapefruit, creamy avocado, spring onions, radish sprouts, and cherry tomatoes with a bright citrus vinaigrette.
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Ingredients
3 pounds Large shrimp, deveined, peeled, and tails on
3 pieces Lime zest
3 pieces Lemon zest
1¼ teaspoons Kosher salt
1 teaspoon Ancho chili powder
1 fluid ounce Fresh lemon juice
1 fluid ounce Fresh lime juice
1 teaspoon Dried oregano
½ cups Extra virgin olive oil
3 cups Fresh arugula
2 pieces Spring onions, thinly sliced diagonally
1 piece Large grapefruit, diced
2 pieces Ripe avocados, sliced or diced
1 packet Radish sprouts
1 cup Cherry tomatoes, thinly sliced
1 fluid ounce Fresh lemon juice for salad dressing
2 tablespoons Red pepper olive oil for salad dressing
¼ teaspoons Kosher salt for salad
to taste Freshly cracked black pepper
Directions
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels.
In a small bowl, combine the lime zest, lemon zest, 1 teaspoon kosher salt, ancho chili powder, lemon juice, lime juice, and oregano with 1/2 cup olive oil to create a marinade.
Place the shrimp in a large bowl and pour the marinade over them, tossing to coat evenly. Let sit for 5 to 10 minutes.
Spread the marinated shrimp in a single layer on a rimmed baking sheet.
Roast the shrimp in the preheated oven for 10 to 12 minutes, stirring halfway through, until the shrimp are opaque and firm, with an internal temperature reaching 145°F (63°C). Do not overcook.
While the shrimp roast, prepare the salad by arranging the arugula on a serving platter or individual plates.
Top the arugula with the sliced spring onions, diced grapefruit, sliced avocados, radish sprouts, and sliced cherry tomatoes.
In a small bowl, whisk together the 1 fluid ounce fresh lemon juice, 2 tablespoons red pepper olive oil, and 1/4 teaspoon kosher salt. Season with black pepper to taste.
Drizzle the citrus vinaigrette evenly over the salad.
Remove the roasted shrimp from the oven and arrange them on top of the citrus salad. Serve immediately while the shrimp are still warm.
