Baked Buffalo shrimp is a delicious seafood meal that's easy to make and is 21 Day Fix approved, too! Fresh shrimp is given a spicy sauce bath before it's baked in the oven. Topped with a bit of cheese, it can be served as an appetizer or a main course dinner.
1/3cuphot sauceyou can add more if it doesn't seem like enough
1teaspoonextra-virgin olive oil
1teaspoongrated lemon zestfrom 1 large lemon
Lemon slices
4clovesgarlicsmashed and coarsely chopped
SprinkleHimalayan salt
Fresh parsley
1/3cupshredded cheddar or mozzarella cheeseoptional
Sauce:
1teaspoonextra-virgin olive oil
1tablespoonfinely chopped shallot
1/4teaspoonground cumin
1/4teaspoonpaprika
1/4cupgoat cheeseroom temperature
2tablespoonsplain Greek yogurt
1tablespoonchopped fresh chives
1tablespoonchopped fresh parsley
1tablespoonwater
Instructions
For the shrimp
In a casserole dish, line the bottom with a few sliced lemons. Then toss the shrimp with the hot sauce and the olive oil, lemon zest and garlic and lay mixture over the lemon slices. Cover with plastic wrap and let sit at room temperature for 15 minutes.
Preheat your oven to 450
Remove plastic wrap and top with cheese, if you are using it.
Bake for ten minutes, or until cooked through.
Top with fresh parsley.
For the sauce
Heat a small saucepan over medium heat. Add the olive oil and shallots and saute for about two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one minute more. Remove from heat and let cool.
Mix the goat cheese and yogurt together, adding a tablespoon of water while you stir. It is thick, but you can add additional water if you want it thinner.
Add the shallot mixture and fresh herbs to the sauce and mix well.
Place the sauce in the fridge until ready to serve. I liked it better once it was cooled.
Notes
Since this could be an appetizer or a meal, use your RED container to measure the shrimp ---- If you use the cheese, factor in BLUE...1/3 blue for each 1 RED) --- Use BLUE container to measure the sauce.