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Quick to make and spectacular to serve -- that's this entree. The shrimp are simply roasted in salt, which keeps them juicy.

Martha Stewart Living, December 2016


Credit: Aya Brackett

Recipe Summary test

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Combine salt, finger peppers, lemons, garlic, cinnamon, cloves, and peppercorns in a 3-quart baking dish. Roast until hot and fragrant, about 15 minutes. Spoon two-thirds of salt mixture into a heatproof bowl. Layer shrimp into baking dish, spooning salt mixture from bowl over shrimp in between layers, then sprinkling shrimp with remaining salt mixture.

  • Roast until shrimp are firm to the touch and just opaque throughout, 13 to 17 minutes. Carefully remove a few lemon wedges; brush off excess salt and squeeze lemon juice into butter, then add pepper slices. Serve shrimp immediately, with butter on the side.

Cook's Notes

To remove the veins from shell-on shrimp, use kitchen shears to snip through the shell and flesh along the back, beginning just below the head and ending at the tail. Remove the vein with a toothpick or the tip of a paring knife.