Oven Roasted Buffalo Shrimp - Salad or Appetizer
Recipe: #16793
January 17, 2015
Categories: Salads, Main Dish Salad, Fish/Seafood Salad, Shrimp, Cheese, Blue, Lemon Appetizers, Game/Sports Day, Oven Roast, Gluten-Free, No Eggs, Spicy, more
"From Kitchen Dreaming blog. With only five minutes in the oven, you can whip these up in no time. By altering the level of cayenne pepper and hot sauce, you can make these tickle your taste buds! Cook time allows time to preheat pans before adding shrimp. Allow extra prep time if your shrimp is shell-on!"
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (523.7 g)
- Calories 968.7
- Total Fat - 21.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 228.2 mg
- Sodium - 1812.3 mg
- Total Carbohydrate - 152.3 g
- Dietary Fiber - 27 g
- Sugars - 12.3 g
- Protein - 56.3 g
- Calcium - 224 mg
- Iron - 8.6 mg
- Vitamin C - 57.7 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees.
Step 2
Place 2 rimmed baking sheets in oven to heat for 5 minutes.
Step 3
Stir together lemon zest, garlic, celery seeds, paprika, cayenne, salt, honey, and oil in a large bowl.
Step 4
Add shrimp, and toss to coat well.
Step 5
Place shrimp in a single layer on hot pans. Roast, WITHOUT FLIPPING, until browned on bottoms and opaque throughout, about 5 minutes.
Step 6
In a large bowl, combine melted butter and hot sauce.
Step 7
Add roasted shrimp to the bowl of hot sauce; mix and toss to coat.
Step 8
Serve over salad greens, with blue cheese crumbles, and optional blue cheese dressing.
Step 9
Or, serve shrimp with your favorite dipping sauce, with celery and carrot sticks.
Tips
- Two rimmed baking pans (preheat pans for 5 minutes before adding shrimp)
- Salad greens
- Blue cheese crumbles
- Blue cheese dressing (optional)
- Celery sticks (optional)
- Carrot sticks (optional)
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild smell.
- If using lemon zest, make sure to finely grate it so that the flavor is evenly distributed throughout the dish.
- Substitute olive oil for avocado oil - Avocado oil has a higher smoke point than olive oil, making it a better choice for high heat cooking like roasting.
- Substitute butter for coconut oil - Coconut oil has a mild flavor that won't overpower the other ingredients in the recipe, and its high smoke point makes it a great choice for roasting.
Jerk Shrimp Substitute jerk seasoning for the paprika, cayenne pepper, and celery seeds. Omit the honey. Add 1 teaspoon of ground allspice, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Reduce the olive oil to 2 tablespoons. Reduce the hot sauce to 1/4 cup.
Sweet Potato Fries - A delicious, crunchy side to complement the spicy Buffalo Shrimp. Sweet Potato Fries are a great way to add some sweetness and texture to the dish, and are a healthier alternative to regular French fries.
Coleslaw: Coleslaw is a great side dish to pair with the Buffalo Shrimp as it provides a cool, creamy contrast to the spicy shrimp. It also adds a nice crunchy texture and a bit of sweetness, which helps to balance out the flavors in the dish. It also is a healthy, low-calorie option that is easy to make.
FAQ
Q: Is it necessary to preheat the pans before adding the shrimp?
A: Yes, preheating the pans before adding the shrimp is necessary. This will ensure that the shrimp cooks evenly and quickly.
Q: How long should the shrimp be cooked for?
A: The shrimp should be cooked for 2-3 minutes on each side until they turn pink and opaque. Be careful not to overcook them or they will become tough.
1 Reviews
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Fun facts:
The combination of buffalo sauce and shrimp has become popular in the United States since the 1980s, when it was first served in Anchor Bar in Buffalo, New York. The dish was invented by Teressa Bellissimo, who served the dish to her son and his friends.
The use of cayenne pepper in cooking has been popular since the 16th century, when the spice was brought to Europe from the Americas. It was used by famous chefs such as Auguste Escoffier, who incorporated it into many of his dishes.