Quick-Roasted Salt and Pepper Shrimp
pounds fresh or frozen jumbo shrimp in shells
tablespoon olive oil
teaspoon freshly ground black pepper
teaspoon kosher salt
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
- Preheat oven to 400 degrees F. Place shrimp in a 15x10x1-inch baking pan. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Roast, uncovered, for 8 to 10 minutes or until shrimp are opaque.
Nutrition Facts(Quick-Roasted Salt and Pepper Shrimp)
- Per serving:
- 96 kcal cal.,
- 3 g fat
- 1 g monounsatured fat),
- 143 mg chol.,
- 765 mg sodium,
- 1 g carb.,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet