I’m so excited. Today I will be making one of my favourite dishes – shrimp scampi. And it’s not at all hard to make, at the same time you do have to baby-sit it.
This quick shrimp, on the other hand, is a different story. I look at it as as perfect of a weeknight meal as it gets – it’s ready within minutes and it bakes in the oven unattended, leaving your hands free to chop up a salad, toast some baguette slices to serve it with, or whatever else you need to do.
Preheat the oven to 400.
Toss the shrimp with oil, celery, garlic, optional butter on a baking sheet lined with aluminum foil. Place in the oven.
Alternatively, toss everything in a glass pie plate - glass conducts heat really well and works great for this dish.
Do not walk away. It will cook fast. Around 6-8 minutes. Shrimp becomes rubbery if overcooked. The shrimp is cooked when it's pink all around and the internal temperature reaches 145. Remove from the oven, toss it with pan juices. Serve.
Ingredients
Directions
Preheat the oven to 400.
Toss the shrimp with oil, celery, garlic, optional butter on a baking sheet lined with aluminum foil. Place in the oven.
Alternatively, toss everything in a glass pie plate - glass conducts heat really well and works great for this dish.
Do not walk away. It will cook fast. Around 6-8 minutes. Shrimp becomes rubbery if overcooked. The shrimp is cooked when it's pink all around and the internal temperature reaches 145. Remove from the oven, toss it with pan juices. Serve.
Happens to be Low Carb/Keto/Paleo.
Make it Dairy-Free: do not use butter, only use olive oil.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
