dinner · dairy-free
Oven-roasted butterflied shrimp zarandeado
Big shell-on shrimp split in half, brushed with a smoky chile, garlic, soy and lime sauce and roasted gently until just cooked.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy, fish and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Soak the guajillos in hot water for 15 minutes. Drain and blend with the chipotle and adobo, garlic, mayo, soy, Worcestershire, lime, oil and salt.
-
2
With a sharp knife, split each shrimp lengthwise through the back, leaving the shell on and the halves joined at the tail. Remove the vein.
-
3
Heat the oven to 200°C (400°F). Lay the shrimp open, shell side down, on a tray and brush generously with sauce.
-
4
Roast 6-8 minutes until just opaque, then broil 1 minute to char the edges.
-
5
Serve with tortillas, onion, cucumber and lime.
