This recipe is featured on Foodie Friend Friday's blog
So I baked them, and let me tell you, they turned out as the most beautiful moist, succulent, juicy shrimp EVER!!!
I love, love the char/grill marks when I'm grilling these babies, since I've only grilled them before, so I was hesitant in baking... now I know this recipe works perfectly BOTH ways!! Winter time, here I come!!
You can serve them with whatever side you like. I served them over salad with garlic bread as a side...
DELICIOUS in every sense of the word!!! What I totally love about this recipe is it's simplicity. The base is from a jar and you add a few simple ingredients!! You cannot get any simpler and easier than that right? Yet the flavor will LITERALLY KNOCK YOUR SOCKS OFF!!
You have perfectly cooked succulent shrimp, which in my book equals amazing goodness in one bite.
Ready for this very simple recipe? Here we go!!
1 lb extra large jumbo uncooked shrimp (de-veined)
1/2 cup + 2 tbsp Sofrito Sauce
1/2 tsp granulated garlic
2 tbsp olive oil divided
1-2 tbsp chopped fresh parsley (or cilantro - see notes)
juice of half lemon
This is Sofrito Sauce (can be found in the ethnic Hispanic section of your
cilantro, and tastes amazing!!
Using a medium plastic container with lid, add your rinsed shrimp to the
Stir well and place in fridge for 1/2-1 hours.
olive oil. Bake for 10-12 minutes, turning over halfway thru.
bursting with flavor!!
I hope you try this recipe, it's one of our ultimate favorites, grilled or now
baked, you just can't go wrong... serve and just reign in the compliments!!
Cooks notes: Cilantro will be amazing with this shrimp dish, however family
members do not like cilantro. Parsley compliments this wonderfully.
Till next time!!
Dishin with Didi