I stumbled upon the recipe for Roasted Buffalo Shrimp when I was searching for a fast and delicious way to use up frozen shrimp. After a few small changes, this dish from MarthaStewart.com fit the bill perfectly. The shrimp are tossed in a sophisticated version of a "buffalo" sauce and then quickly roasted in the oven. The end result is a flavorful and unique shrimp dish that make a great light entree or easy appetizer.
Roasted Buffalo Shrimp
1.5 tbsp. lemon zest, finely grated
1.5 tbsp fresh squeezed lemon juice
1 garlic cloves, minced
1.5 teaspoons sweet paprika
1/8 teaspoon cayenne pepper, or more to taste
1 tsp. coarse salt
1 tbsp + 1 tsp. honey
2 tbsp extra-virgin olive oil
1 pound medium to large shrimp, peeled and deveined (You can leave the tails-on depending on how you are serving the shrimp)
1. Preheat oven to 450 degrees. Line a large baking sheet with parchment (or foil sprayed with nonstick spray) and place in the oven to heat.
2. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.
3. Place shrimp in a single layer on hot baking sheet. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Nutrition Information--approximately 200 calories per serving (1/4 of the recipe)