I love shrimp. I posted a few weeks ago about my husband bringing me a two pound bag as a surprise. Those shrimp are long gone. Two Friday dinners later. This is what we had with the second half of them. My favorite dinners are the ones you prep and then just pop in the oven. I remembered my sister-in-law doing that once I thought I’d give baked shrimp it a try. It was so easy and they came out so good. I served it over cauliflower rice but my husband was not a huge fan of the shrimp with cauli-rice. He didn’t love the texture combination. Next time I’ll serve this with zucchini noodles and some of my Braided Garlic Breadsticks.
1 lb shrimp, peeled and veins removed
1 pint of grape tomatoes
5 gloves of garlic, thinly sliced
a few springs of fresh thyme
1/2 tsp salt
lemon wedges or slices, to serve
Directions: Preheat the oven to 400. Spray a rimmed baking sheet with cooking spray. Put the shrimp on the tray and top with tomatoes, garlic, and thyme. Sprinkle on the salt and pepper. Drizzle on some olive oil. Bake for 25 min or until the shrimp curl up and turn pink.
- 1 lb shrimp peeled and veins removed
- 1 pint of grape tomatoes
- 5 gloves of garlic thinly sliced
- a few springs of fresh thyme
- 1/2 tsp salt
- lemon wedges or slices to serve
Preheat oven to 400. Spray a rimmed baking sheet with cooking spray.
Put the shrimp on the tray and top with tomatoes, garlic, and thyme. Sprinkle on the salt and drizzle on some olive oil. Bake for 25 min until the shrimp turn pink.
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