My favorite recipes always end up being the ones that give me a whole lot of flavor without a whole lot of effort and this Green Lightning Sheet Pan Shrimp is just that kind of recipe. There’s something so appealing about any meal that comes together on a sheet pan since it means you don’t have to babysit it on the stove, and this one is especially appealing because it only has to spend about ten minutes in the oven. With plenty of jalapeños, garlic, green onion, and cilantro, it’s just the kind of meal to turn to when you want dinner quick, but you want it with a little kick.
You can start with fresh or frozen shrimp here, and if you opt for frozen all you need to do to thaw them is run them under cold water in a colander for about five minutes. The majority of the flavor here -and all that vibrant color- comes from a quick sauce that just takes a few whacks in the food processor. That sauce doubles as a marinade; just thirty minutes or so is enough to give the shrimp time to soak in all that goodness.
‘Green Lightning’ might sound a little intimidating, like it packs a major punch. It does, but don’t let that ‘lightning’ name scare you away. These have a little kick, but they’re not scorching by any means. And if you aren’t up for that little kick, you can always bump down the number of jalapeños and still end up with that gorgeous green color. (Thanks to the cilantro and green onion.)
These are amazing served alongside some simple veggies and rice, or even tossed over a quick salad. They’re a quick and healthy protein option and thanks to the vibrant flavor, they never end up feeling routine… no matter how many times you make them. (Which might be a lot. They’re that good.)
Green Lightning Shrimp
- 2 lbs shrimp, peeled and deveined
- 1 bunch cilantro
- 6 jalapeños, seeded and sliced lengthwise
- 6-8 green onions, chopped
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/4 cup olive oil
- 1/2 cup (1 stick) butter, chopped
- 1-2 limes
- Preheat oven to 400°F.
- Add jalapeños to the bowl of a food processor along with the green onion and garlic. Pulse until finely chopped.
- Add cilantro, salt and pepper, cumin, and olive oil, and puree until well combined.
- Pour mixture into a zip top bag, add shrimp, and place in refrigerator to marinate for 30 minutes.
- Arrange marinated shrimp on a baking sheet and pour extra marinade over the top. Place butter evenly around the pan and bake until shrimp is cooked through, but still pink, 8-10 minutes.
- Squeeze fresh lime juice over the top and serve. Enjoy!
Adapted from Necessary Indulgences.