Baked Shrimp with Honey & Ginger

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

You'll Want to Double My Family's Favorite Shrimp Recipe

This recipe has been a family favorite for years. I have updated it, incorporating more modern flavors, like fresh ginger and lime zest. I also mix up the size of the shrimp, giving the dish varied texture. This is a crowd pleaser, so feel free to double the recipe. If you are not a fan of cilantro, flat-leaf parsley is a great substitute.

Chadwick’s Checklist

What you need to know before you cook.

Shrimp will need 30 minutes - 2 hours to marinate.
A 9"x13" or shallow baking dish allows the shrimp to cook evenly.

SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 1 hour

Ingredients

1 lb large shrimp, shelled with tails on
1 lb extra large shrimp, shelled with tails on
¼ cup olive oil
Juice of half a lime + zest
¼ fresh cilantro, coarsely chopped
2 Tablespoons green onions, finely chopped
1 Tablespoon wildflower honey
2 Tablespoons fresh ginger, finely chopped
2 Tablespoons Old Bay seasoning (or more depending on taste)

Directions

Place the shrimp in a large, sealable plastic bag. Add the rest of the ingredients. Close the bag and shake until all the ingredients evenly coat the shrimp. Refrigerate for at least 30 minutes up to 2 hours to let the flavors marinate.
Preheat the oven to 400°.
Lay the shrimp evenly in a 9"x13" or shallow baking dish. Bake 20-25 minutes until shrimp just begin to turn bright orange – they will continue to cook after you remove them from the oven. Stir with a wooden spoon occasionally to ensure the shrimp cook through. Be careful not to overcook.
Remove from oven, give the shrimp a good stir and let rest a few minutes. Serve in the baking dish or transfer to a platter and spoon the remaining juice over top.