I don’t know why I never thought about eating shrimp as a snack before. I mean, sure, cocktail shrimp totally has the snacking shrimp nailed, but I just never made the total connection. This recipe is good for snacking but honestly I think works best on top of a salad. It’s an easy meat to prep on Sunday and add to lunches all week long. And it’s SOOOOOO easy! And easy is a busy person’s friend.
Saffron Spiced Shrimp
–1 pound uncooked shrimp, peeled and de-veined, tails still on
–2 TBSP olive oil
–TBSP garlic salt
–tsp ancho chile powder
–tsp shallots (I used dried but you are welcome to use fresh!)
–TBSP saffron threads
Heat the oven to 425 degrees and spray a baking sheet down with cooking spray. Rinse the shrimp and pat dry with a paper towel. Pour into a plastic storage bag. Pour the olive oil over the shrimp and add the paprika, garlic salt, chile powder, and shallots. Tie the bag closed and shake well to fully coat the shrimp.
Spread the shrimp out on the baking sheet. Sprinkle the saffron evenly across the shrimp. Bake for 5 minutes and then flip and cook 5 minutes more. Transfer to a bowl and eat as snacks, discarding the tails, or serve over cooked pasta or mixed greens.
Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 4 as a meal, more as snacks
Calories: 148 per serving as a meal