Sweet Lemon Shrimp

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We’re trying to eat more fish and seafood in our house. Growing up on the coast of Maine, I’ve always loved everything that comes from the sea. My family, however, is less than thrilled when fish or seafood ends up on the dinner table. Glenn knows it is good for him but doesn’t like anything that is over fishy tasting and Sidney, being a carbon copy of his father, takes his cues from him. They are getting better about eating it however so I do my best to make seafood dishes that are flavorful and easy on the palate. And this quick, easy, and tasty shrimp dish adapted from Damn Delicious, fits the bill.

I’ve made this dish a few times substituting either lime or orange juice and zest for the lemon. All of the versions are delicious with the orange being sweeter and the lime being tangier. I can’t decide which version I like the best with the consensus being that they are all good. Changing up the recipe keeps dinner fresh with my family not sure what version they are being served until they take their first bite. So try the lemon, lime, or orange versions. You won’t be disappointed.

SWEET LEMON SHRIMP

1/3 cup Hoisin sauce

1/4 cup honey, preferably organic

1/2 cup freshly squeezed lemon juice

Zest of 2 lemons

Kosher salt and freshly ground pepper to taste

1 1/2 pounds medium shrimp, peeled, deveined, rinsed, and patted dry

2 tablespoons cilantro, minced

  • In a medium sized bowl, whisk together the Hoisin sauce, honey, lemon juice, lemon zest, salt and pepper.
  • Place the shrimp in a large bowl or Ziploc bag and add the Hoisin sauce mixture. Toss well to coat.
  • Allow the shrimp to marinate in the refrigerator for at least 30 minutes or up to overnight, turning the bag occasionally to redistribute the mixture and ensure that all of the shrimp are covered with the sauce.
  • Line a rimmed baking sheet with aluminum foil and coat with non-stick cooking spray.
  • Preheat the oven to 400 degrees.
  • Place the shrimp on the prepared baking sheet and discard the marinade.
  • Roast until the shrimp are just pink, firm, and cooked through, approximately 6-8 minutes.
  • Garnish with cilantro and serve immediately.

Serves 4

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