Shrimp is not exactly cheap, but there are degrees of not-cheap. If you take on the burden of shelling and cleaning the shrimp yourself, you've already cut the price on a pound down at least a couple of bucks. Make sure you don't get jumbo shrimp (pricier) and you're sticking within the EfEB budget.
This method for shrimp is inspired by Mark Bittman: cooking the shrimp fast in a hot oven. The flavor is inspired by Amanda Hesser, who zests citrus to flavor the quick-cooking shrimp. The onions are all mine: they're the cheapest accompaniment I could think of, and by flavoring them with pantry basics (mustard, dried herbs, and red pepper), you roast them into the perfect foil for the juicy, lemony shrimp.
Shopping List: 1 pound shrimp, shell-on, $7.99
Pantry Items: Olive Oil, Mustard, Dried Thyme, Salt, Pepper, Lemon, Red Pepper Flakes, Onions
Total Cost (for 2 portions): $7.99
- Active time: 10 minutes
- Total time:30 minutes
- 3 tablespoons olive oil
- 1 teaspoon prepared Dijon mustard
- 1/2 teaspoon dried thyme
- Freshly ground black pepper
- 1 lemon, zested and juiced
- Red pepper flakes
- 3 large onions, sliced about 1/4-inch thick
- 1 pound shell-on shrimp, trimmed, cleaned, and patted dry
Preheat oven to 400°F. In a medium mixing bowl, combine 1 tablespoon olive oil, the mustard, 1/4 teaspoon thyme, a pinch of salt, freshly ground pepper, and the juice of half the lemon. Mix together, then add the onions and toss well. Spread on a baking sheet and bake for 12-15 minutes, until the onions are just brown around the edges. Remove from the oven, and raise the heat to 450°F.
While the onions are cooking, rinse out the mixing bowl. In the same bowl, combine the zest of the lemon, the red pepper flakes, the remaining lemon juice, and 2 tablespoons olive oil. Add a pinch of salt and the shrimp, and toss to distribute.
Scoop the shrimp and all its oil on top of the onions. Return to the oven and cook 5 minutes, until the shrimp are pink and cooked through.
Serve immediately. You can eat these shrimp plain, or pile them on top of rice or quinoa.