Shrimp is one of those versatile dishes that can be enjoyed all year long and there are endless ways to prepare it. From serving it as an appetizer with cocktail sauce to frying it to golden perfection, I haven’t met a shrimp dish that I didn’t like! But in the heat of summer, this scampi-style dish comes together in a jiffy and provides for a lighter way to do dinner. Serve it over (gluten free) pasta or rice if you prefer to include a starch with your meal. To keep it light and easy, I serve it alongside a green salad loaded with cucumbers and tomatoes from the garden. Dinner is served! (A hunk of crusty bread and a glass of sauvignon blanc rounds out the meal.)
Cook’s tips: Buy the freshest shrimp that you can from your local fish market. Also, buying it already cleaned and deveined is usually a few dollars more, but it’s well worth it! This saves so much time in the kitchen and puts dinner on the table that much faster!
Sheet Pan Shrimp Scampi
- 2 1/2 pounds cleaned, deveined large-extra large shrimp with the tails on
- 5-6 cloves garlic, minced
- Zest and juice of one large lemon
- Olive oil
- Sea salt
- Crushed red pepper flakes and freshly ground black pepper
- Italian parsley, chopped
- Step 1 Preheat oven to 350 degrees.
- Step 2 Put the shrimp in a large bowl and coat with a good glug of olive oil.
- Step 3 Season with a good pinch of sea salt, crushed red pepper and a few turns of freshly ground black pepper.
- Step 4 Add the minced garlic, zest and juice of the lemon and the parsley.
- Step 5 Stir to coat.
- Step 6 Spread the shrimp in a single layer on a rimmed sheet pan.
- Step 7 Bake at 350 degrees for approximately 15 minutes, or until the shrimp turn pink and are cooked through.
- Step 8 Spoon the shrimp onto a serving platter and drizzle with the pan juices.
To serve, garnish the platter with additional parsley and wedges of lemon, if desired.