I was looking for a super simple, quick but healthy meal to make during the week and I was lucky to find this recipe from Skinnytaste! It seriously was the easiest shrimp meal I had ever put together, plus it was flavorful and delicious. I served it with a simple side dish of orzo and broccoli.
I made this with both fresh and frozen shrimp and it turned out great. (Of course, thaw the frozen shrimp before cooking) I also added some more garlic because me and my fiance love it. Check out the recipe below.
- 1/2 pounds shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 lemon, juiced
- 1 tbsp parsley, chopped
- Preheat oven to 400 degrees (F).
- Spray your baking sheets with cooking spray.
- Combine the shrimp, garlic, olive oil and red pepper flakes together in a bowl.
- Arrange the shrimp in a single layer on the baking sheets. Roast 6-8 minutes or until shrimp turns opaque.
- Squeeze lemon over cooked shrimp and garnish with parsley.
I’m never been a big fan of seafood, but over the years I’ve grown to like shrimp. However I really only know one or two recipes for cooking it so I’m always on the lookout for new ones. This Chimichurri Shrimp recipe from Feasting at Home seemed so easy, so I gave it a try. I’m glad to say it was incredibly easy and quick to cook, plus it tasted really yummy! I’ll definitely add it to my regular repertoire.
The chimichurri sauce in the recipe is enough to make 2 lb of shrimp, but if you’re cooking for only one or two people, I’d recommend making 1 lb of shrimp and only using half the sauce at a time. The recipe says that the sauce can be used for other things, too, like over steak, eggs, veggies and more.
I served mine over simple white rice, but you can really serve it over any grain or veggies you like. I pasted the recipe below for convenience.
- 1 lb shrimp
- 2 tsp + 1/2 cup olive oil
- 1 cup cilantro, packed (stems OK)
- 1 cup Italian parsley, packed (steams OK)
- 1-2 limes, juiced (about 1/4 cup juice)
- 1/4 cup red onion, chopped
- 2-3 garlic cloves
- 3/4 tsp salt
- 1/2 tsp smoked paprika (optional)
- Heat 2 tsp olive oil in a large skillet over medium high heat.
- Add shrimp and saute for about 5 minutes, until pink.
- In a food processor, add red onion and garlic. Pulse until chopped.
- Add cilantro and parsley, then pulse again until chopped.
- Add remaining olive oil, lime juice, salt and paprika (optional). Pulse until well combined.
- Divide the sauce into two batches. Store one half for later meals.
- Lower the heat to medium low. Add the other half of the sauce to the shrimp.
- Gently toss shrimp and sauce. Serve immediately.
This recipe was originally from Ina Garten and I mostly follow it with just a few changes. I like this recipe because it’s quick and tastes delicious, but the high butter and olive oil content mean it’s not the healthiest. It’s one of my boyfriend’s favorites.
- 1 box of linguine (I like spinach linguine)
- 3 tbsp unsalted butter
- 2 1/2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb shrimp (fresh or frozen), peeled and deveined
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 of a lemon, cut into thin slices
- A dash of red pepper flakes
- Boil your pasta according to box instructions. Drain and set aside when done.
- In a large heavy bottomed pan, melt butter and olive oil over medium-low heat.
- Add garlic and saute for 1 minute.
- Add shrimp, salt and pepper. Saute for about 5 minutes or until shrimp turn pink, stirring often.
- Remove from heat. Add parsely, lemon juice, lemon slices and red pepper flakes. Stir to combine.
- Add linguine, toss and serve.