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Peel-and-Eat Pepper Shrimp
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 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
- 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)
For The Dipping Sauce:
For The Shrimp:
Instructions
- This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
- Preheat the oven to 500 degrees F.
- 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.
- 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.
- Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 17 grams
- Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 124 milligrams
- Sodium
- 266 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
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