Roasted Shrimp and Mushrooms with Ginger and Green Onions

Ingredients

• 0.3 cup canola oil 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ginger fresh grated peeled
• 2  garlic clove pressed
• 0.3 cup spring onion finely chopped
• 4 ounces oyster mushrooms 
• 1 tablespoon seasoned rice vinegar 
• 1 teaspoon sesame oil 
• 10 large shells deveined uncooked

Equipment

• bowl
• baking sheet
• oven
• kitchen scissors

Directions

1. Preheat oven to 500°F.
2. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
3. Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet.
4. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.
5. If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein.
6. Remove the vein, leaving the shell intact.
7. Per serving: 371 calories, 30g fat (2g saturated fat), 53mg cholesterol, 97mg sodium, 11g carbohydrates, 2g fiber, 16g protein
8. Nutrition Data
9. See Nutrition Data's complete analysis of this recipe ›