Roasted Buffalo Shrimp
This much healthier, lower-calorie version of hot and spicy buffalo chicken pairs well atop a large dinner salad, or alongside some grilled leafy greens, or even intertwined among a kebab of grilled vegetables. These shrimp also make an excellent start to a casual dinner party as a tasty dipping appetizer with a fiery kick!
Yields 3 entrée-size servings (or 8–9 appetizer-size servings)
For Buffalo Shrimp:
2 tablespoons finely grated lemon zest
2 cloves garlic, minced
3⁄4 teaspoon celery seeds
21⁄2 teaspoons sweet paprika
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon sea salt
2 tablespoons raw organic honey
1⁄4 cup extra-virgin olive oil
11⁄2 pounds large shrimp, peeled (except for the tails) and deveined
For Dipping Sauce:
2 tablespoons fresh lemon juice
1 cup coconut milk, chilled
1⁄4 cup celery leaves, finely chopped
1⁄4 teaspoon sea salt
- For Buffalo Shrimp: Place 2 rimmed baking sheets in the oven, and preheat to 450°F. In a large bowl, combine lemon zest, garlic, celery seeds, paprika, cayenne pepper, 1⁄4 teaspoon sea salt, honey, and olive oil. Add the shrimp to the bowl, and mix well until evenly coated. Place the coated shrimp on the hot pans in a single layer. Roast for about 5 minutes, or until the bottoms are browned and shrimp are opaque throughout. Do not flip the shrimp.
- For Dipping Sauce: Mix the lemon juice, chilled coconut milk, celery leaves, and sea salt, and stir until evenly combined. Serve alongside or drizzled on top of the cooked shrimp.
