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Peel-and-Eat Pepper Shrimp

Leaving the shell on shrimp not only gives it more flavor, but makes this a fun and interactive appetizer - perfect for a beach setting! 

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Peel-and-Eat Pepper Shrimp

Servings

6

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Peel-and-Eat Pepper Shrimp

Ingredients

    For The Dipping Sauce:

  • 1/4 cup low-fat buttermilk
  • 1/4 cup reduced-fat Greek yogurt (such as Fage 2 percent)
  • 2 tablespoons capers (chopped)
  • 1 teaspoon agave nectar
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon kosher salt
  • For The Shrimp:

  • 1 pound large shell-on shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon cracked black pepper
  • 1 tablespoon pink peppercorns (cracked or chopped)
  • 1/4 teaspoon kosher salt
  • 5 rosemary sprigs
  • Lemon wedges (for serving)

Instructions

  1. This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
  2. Preheat the oven to 500 degrees F.
  3. For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
  4. For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
  5. Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
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