42 minutes
Juicy, tender shrimp roasted with a flavorful green chile butter, perfect for a delicious appetizer or main course.
tablespoons
Jalapenos, minced
each
Chives, minced
tablespoons
Lemon, zest finely grated
teaspoons
to taste
to taste
Extra-large Shrimp, shell-on, deveined
0 lb
Lemon Wedges, for serving
each
1. Preheat Oven and Make Green Chile Butter
Preheat your oven to 475°F. In a small bowl, blend together unsalted butter, minced jalapeños, minced fresh chives, and finely grated lemon zest. Season with kosher salt and freshly ground black pepper, mashing and mixing until well combined.
2. Prepare Shrimp
Use scissors to carefully cut along the back of 1½ pounds of shell-on extra-large shrimp and remove the vein, keeping the shell intact.
3. Coat Shrimp with Butter
Spread the green chile butter generously over the shrimp, ensuring each piece is well coated. Chill the shrimp in the refrigerator for 15 minutes to meld the flavors.
4. Roast Shrimp
Arrange the shrimp on a baking sheet and roast in the oven for 10 to 12 minutes, flipping them halfway through, until they turn pink and opaque.
5. Serve
Serve the shrimp with lemon wedges on the side for an extra burst of freshness.
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