Pistachio-Crusted Baked Shrimp
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Large shrimp (peeled and deveined, tails on) | 600g |
| Extra virgin olive oil | 50g |
| Fresh rosemary | 1 sprig |
| Garlic clove | 1 |
| Fine salt | To taste |
| Unsalted pistachios (shelled) | 50g |
| Breadcrumbs | 20g |
| Fresh parsley | 10g |
| Fresh rosemary | 2 sprigs |
| Fresh sage leaves | 2 |
| Black pepper | To taste |
| Lemon | 1 |
| Additional rosemary | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 22g |
| Carbohydrates | 6g |
| Fats | 14g |
| Fiber | 1g |
| Sodium | ~380mg |
Instructions
-
Prepare the Coating:
- Place the shelled pistachios, parsley, sage leaves, and rosemary into a food processor.
- Season with a pinch of salt and freshly ground black pepper. Blend the mixture until it resembles a fine crumb. Transfer to a shallow dish.
-
-
Clean the Shrimp:
- Remove the heads and shells of the shrimp, leaving the tails intact for presentation.
- Using a sharp knife, make a small incision along the back of each shrimp and gently remove the vein.
- Rinse the cleaned shrimp under cold running water and pat them dry with a paper towel.
-
Prepare the Marinade:
- In a small bowl, mix the olive oil, finely minced garlic, the needles from one sprig of rosemary, and a pinch of salt.
-
Coat the Shrimp:
- Holding each shrimp by the tail, dip it into the prepared marinade, ensuring the entire body is evenly coated.
- Place the shrimp in the pistachio mixture and press gently to coat thoroughly on all sides.
-
Bake the Shrimp:
- Preheat your oven to 220Β°C (430Β°F) in static mode. Line a baking tray with parchment paper.
- Arrange the coated shrimp on the prepared tray, ensuring they are evenly spaced.
- Bake in the preheated oven on the middle rack for approximately 10 minutes or until the coating turns golden and the shrimp are cooked through.
-
Serve:
- Once baked, remove the shrimp from the oven and arrange them on a serving platter.
- Garnish with lemon wedges and a few sprigs of fresh rosemary for a bright, aromatic finish.
Tips for Success
- Choose the Right Shrimp: Large or jumbo shrimp work best for this recipe to ensure a juicy and flavorful bite.
- Donβt Overbake: Keep a close eye during baking to prevent the shrimp from becoming dry.
- Make It Gluten-Free: Swap out the breadcrumbs for gluten-free options like almond meal or crushed gluten-free crackers.
Enjoy your Pistachio-Crusted Baked Shrimp as a delightful appetizer that combines crunch and flavor, perfect for any gathering!
