This vibrant roasted shrimp appetizer looks like a midsummer night's dream, but with shrimp in the freezer and a few ingredients you already have in your pantry, this dream can be a midwinter reality, too. The shrimp get their bright color from turmeric, and the quick-and-easy peanut sauce from She Simmers gets its zing from Thai red curry paste. Instead of heating the oven to roast the shrimp, I grilled them on my new panini-press-griddle-waffle-gizmo with which I'm unabashedly in love. A hot oven will do the job in minutes, as will a stove-top grill pan, and you can make the peanut sauce a day or two ahead and store it in the refrigerator. The sauce recipe yields a big batch, so double or triple the quantity of shrimp and invite your friends for cocktails or a picnic.
Roasted shrimp appetizer with spicy peanut sauce
Serves 4-6 (spicy peanut sauce from She Simmers makes 3 cups, enough to triple or quadruple the amount of shrimp).
For the peanut sauce:
1 15-oz can coconut milk
2 oz Thai red curry paste
3/4 cup smooth peanut butter
1-1/2 tsp kosher salt
2 Tbsp cider vinegar
1/2 cup water
For the shrimp:
1 lb large (21-25 per pound) shrimp, peeled and deveined (defrost if frozen)
1 Tbsp canola or vegetable oil
1 Tbsp grated ginger root
1 tsp turmeric
1/4 tsp salt
In a small sauce pan, combine all of the sauce ingredients. Whisk together to combine. Bring the sauce to a boil, then simmer 3-5 minutes. Remove from heat and set aside to cool.
In a large bowl, combine the shrimp ingredients, and stir to combine (turmeric will stain, so be sure to use a glass or stainless steel bowl and a spoon you like in yellow).
Preheat the oven to 425°F (or preheat your panini press or stove top grill pan).
Place the shrimp in a single layer in a sheet pan with rimmed sides, and roast in the oven for 4-5 minutes until the shrimp are curled and cooked through (don't overcook). Remove from the oven and scrape the shrimp onto a plate. Let the shrimp cool to room temperature, 10-15 minutes, then skewer them with toothpicks or small cocktail picks, and arrange on a serving plate.
Pour some of the cooled peanut sauce into a small bowl, and place it on the serving plate.
Serve at room temperature, or chill both the sauce and cooked shrimp, and serve cold.
Other recipes that use these pantry ingredients:
Coconut curry shrimp with spicy peanut noodles, from Evil Shenanigans
Shrimp fried rice, from Gluten-Free Goddess
Shrimp with mustard-horseradish sauce, from Kalyn's Kitchen
Spaghetti squash and shrimp with lemongrass-peanut sauce, from Stephencooks
Shrimp and tofu satay, from Phoo-D
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.