"Friday Shrimp" (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro)
- Level: Easy
- Yield: 7 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 44
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 159
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
14 large Mexican shrimp, shelled, deveined, tails intact
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon ground coriander
Extra-virgin olive oil, for coating
10 large cloves garlic, minced
1/4 cup minced fresh cilantro
1 fennel bulb, shaved thinly
Juice of 2 limes
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the turmeric, salt, and ground coriander. Toss the shrimp with the turmeric mixture and enough olive oil to coat.
- Mix the garlic with half of the cilantro and a 1/2 tablespoon of olive oil. Slice a deep slit in the back of each shrimp from head to just above the tail. Be sure to not cut all the way through the shrimp. Stuff each shrimp with the garlic mixture and line up on the prepared baking sheet. Roast in the oven until cooked through, about 10 to 15 minutes.
- Meanwhile, while the shrimp are cooking, toss the fennel with the lime juice and the remaining cilantro. Season the fennel salad with salt and a generous amount of pepper.
- Remove the shrimp from the oven. Serve 2 shrimp per plate with a small mound of fennel salad in the middle.