Pictured above: Oven Roasted Lemon Shrimp Tacos with Black Bean Salad
Summer is almost here. Visions of lazy days reading, popsicles and lemonade stands, crabbing, sandcastles at the beach, and late afternoons at the pool dance through my head, teasing me of days to come. Although the kids still have a few days left of school, mentally we have all clicked over to slower days and summer time fun.
I will be working most weeks at the farmers market, but I must admit I am looking forward to slowing down a bit and preparing more meals for my family. Food is so important to me and our lives, and not just the eating part, but everything it encompasses. I want to share the fun I have preparing and choosing ingredients with you, and of course the stories and adventures that often seem to accompany them. So, drumroll please… this summer I am going to be blogging my way through with recipe ideas and menu’s of what I do at home and on vacation. Best part is, I will focus on meals that are easy ones to inspire you and not daunt you!
Like the other night, I needed a quick dinner before a birthday party. I had one last ziploc of SC shrimp I bought late last Fall then froze to get me through the winter until this summer’s shrimping season. Can you think of a better excuse for Oven Roasted Lemon Shrimp Tacos? Not sure I can, but if you need a little nudge enjoy this simple recipe you can pull off in no time. Better yet, the shrimp will be swimming, nice and sweet, so take advantage of fresh summer shrimp.
I welcome you to share your ideas, recipes and summer stories with me as well. Stay safe, stay cool, and I look forward to cooking with you soon!
Until then, enjoy the best of food and life and these beautiful summer days.
Oven Roasted Lemon Shrimp Tacos (Served with Black Beans topped with Fresh Avocado, Tomato & Cucumber Salad)
1 1/2 pounds peeled shrimp
1 tablespoon of your favorite taco seasoning ***click here for a great easy homemade taco seasoning recipe, you might never buy that little envelope again!
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 tablespoon Adobo
one lemon, cut into 8 wedges
Place shrimp in medium sized bowl, being sure to leave enough room to stir without the shrimp falling out! Sprinkle the first four seasonings over shrimp and stir well to coat, be sure to adjust if you want more or less seasoning based on your preferences. Get creative- a nice addition not listed is fresh cilantro or fresh herbs in place of dried. Finish by drizzling shrimp with enough olive oil to lightly coat. Let sit in fridge 30-45 minutes to marry flavors, covered with saran wrap.
Meanwhile, preheat oven to 400. Line a baking sheet with foil & spray with nonstick cooking spray. Cut the lemon into 8 wedges, taking time to remove the visible seeds but don’t worry about every single one. After shrimp has sat for 30 minutes or so, spread evenly in one layer on prepared baking sheet, tucking the lemon wedges in between. Bake at 400, uncovered on middle rack, for about 15 -20 minutes. Check shrimp for doneness based on their size, but they should be close to done unless you have really big shrimp! Let lemons cool enough to handle, then squeeze a few wedges over shrimp with all that yummy, warm lemon juice. Serve with your favorite tortilla’s and toppings. I like to keep it simple so the flavor and pop of the shrimp comes through…such as salsa verde, slivered red onions, and chopped tomato.
Leftovers, what to do with that shrimp the next day? Toss the prepared shrimp with black beans and veggies, squeeze lime juice over all, a touch of salt and pepper and quick drizzle of nice olive oil for a fabulous lunch salad the next day!