This recipe has been a family favorite for years. I have updated it, incorporating more modern flavors, like fresh ginger and lime zest. I also mix up the size of the shrimp, giving the dish texture and offering some party guests a few extra big bites. This is a crowd pleaser, so feel free to double the recipe. If you are not a fan of cilantro, flat leaf parsley is a great substitute.
- 1 lb large shrimp, shelled with tails on
- 1 lb extra large shrimp, shelled with tails on
- ¼ cup olive oil
- Juice of half a lime + zest
- ¼ fresh cilantro, coarsely chopped
- 2 Tablespoons green onions, finely chopped
- 1 Tablespoon wildflower honey
- 2 Tablespoons fresh ginger, finely chopped
- 2 Tablespoons Old Bay seasoning (or more depending on taste)
Place the shrimp in a large, sealable plastic bag. Add the rest of the ingredients. Close the bag and shake until all the ingredients evenly coat the shrimp. Refrigerate for at least 30 minutes up to 2 hours to let the flavors marinate.
Preheat the oven to 400°.
Lay the shrimp evenly in a 9"x13" or shallow baking dish. Bake 20-25 minutes until shrimp just begin to turn bright orange – they will continue to cook after you remove them from the oven. Stir with a wooden spoon occasionally to ensure the shrimp cook through. Be careful not to overcook.
Remove from oven, give the shrimp a good stir and let rest a few minutes. Serve in the baking dish or transfer to a platter and spoon the remaining juice over top.