Serves 16
37 min
Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika
Recipe GLPR6828562a8792c3
Succulent jumbo shrimp and vibrant red bell pepper triangles are tossed with aromatic garlic, smoked paprika, and a hint of cayenne, then roasted until the shrimp turn opaque and tender. Fresh oregano and a sherry pan sauce add depth and richness to this elegant, naturally low-carb Mediterranean dish that works beautifully as a main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 1/2 tablespoons fresh oregano, chopped
1/2 cup dry Sherry
Sea salt, to taste
Black pepper, to taste
Directions
Preheat your oven to 400°F. Lightly coat two large 13x9x2-inch metal baking pans with nonstick vegetable oil spray.
In a large mixing bowl, combine the peeled shrimp, red bell pepper triangles, olive oil, minced garlic, smoked paprika, and cayenne pepper. Toss until all ingredients are evenly coated with the oil and spices.
Distribute the shrimp and pepper mixture evenly between the two prepared pans, arranging the shrimp in a single layer. Season both pans with salt and black pepper to taste. At this point, the dish can be covered and refrigerated for up to 8 hours before cooking.
Place the pans in the preheated oven and roast for 10 minutes.
Carefully remove the pans from the oven. Using tongs or a spatula, gently turn the shrimp over. Sprinkle the fresh chopped oregano evenly over both pans.
Return the pans to the oven and continue roasting until the shrimp are just opaque throughout, about 7 minutes longer. The shrimp should reach an internal temperature of 145°F for food safety.
Transfer the cooked shrimp and roasted red peppers to a serving platter.
Place both baking pans directly over two burners on the stovetop set to medium heat. Pour half of the dry Sherry into each pan and bring to a boil. Scrape the bottom and sides of the pans with a wooden spoon to release the flavorful browned bits. Allow the Sherry to reduce by half, about 2 minutes.
Drizzle the reduced sherry pan sauce over the shrimp and peppers on the serving platter. Serve the dish warm or at room temperature.
