Hot & Peppery Shrimp

These oven-baked shrimp get a long, four-hour soak in a zingy marinade of lime juice, lime zest, reduced-sodium soy sauce, garlic, scallions, and red pepper flakes. All that time in the fridge lets the acid and seasoning work deep into the shrimp so every bite hits with citrus and heat.

Baking in a single layer at high heat gives the shrimp a slight char on the edges while keeping the centers juicy. The final drizzle of sesame oil right out of the oven adds a warm, nutty aroma that ties the whole plate together. Sesame oil is too delicate to cook with at this temperature, which is why it goes on at the end.

The four-hour marination isn’t optional if you want full flavor. But don’t go longer than that. The lime juice’s acidity will start to “cook” the shrimp like ceviche, turning them mushy before they ever see the oven.

Chef Tips

• Pat the shrimp dry before arranging in the pan, even though they’ve been marinating. Excess liquid steams instead of roasting and you’ll miss out on those slightly caramelized edges.
• Spread the shrimp in a true single layer with space between them. Crowded shrimp steam and turn rubbery.
• Check doneness at 10 minutes. Medium shrimp cook fast and go from perfectly pink to overcooked in about 60 seconds.

Variations

• Thread the marinated shrimp onto skewers and grill over high heat instead of baking.
• Add a splash of honey to the marinade for a sweet-heat balance.
• Serve over rice noodles with sliced cucumbers and fresh cilantro for a full meal.