Happy hump day everyone!
Somewhere along the lines of having baby #4, I started streamlining our meals and cooking on repeat. This is so not like me…I used to live for my weekly meal planning, browsing new recipes, making a huge mess in the kitchen even on a week night (well I still do that, but it’s more for blogging and less for an actual planned dinner). I rarely made the same thing twice in the same month! And now for convenience I cook exactly what I think everyone will like. I guess something had to give.
However, I am making an effort to get back to trying new things. I realized I rarely cook with seafood at home anymore. We still eat fish, but it’s been far too long since I’ve bought scallops or shrimp.
I passed these jumbo wild shrimp at Costco and had to get them. Wild shrimp are pricy, but I think the quality is worth it especially if it’s not something you buy often. For some reason I just wanted garlicky shrimp.
I threw everything in the same ovenproof skillet and crossed my fingers….don’t ya just love easy? And the oven does all the work for you. . Top it with fresh parsley when it comes out and that’s it!
You could do a lot with this dish- serve it as a appetizer, pair it with a salad, spoon it over pasta or other grain.
Shrimp have been shunned before due to their high cholesterol content, however many recent studies have pointed out that their desirable fat profile (high in Omega 3 fatty acids and an ideal ratio of Omega 3-fatty acids:Omega-6 fatty acids) outweighs the effect that the cholesterol content plays in the body. Shrimp are also very low calorie protein and low in saturated fat.
Other benefits to note, 4-ounce of shrimp provide an excellent source of the caretenoid called astaxanthin which has been proven to act as an anti-infammaltory and powerful antioxidant (of course this amount can vary deepening on the diet of the shrimp). They are also high in selenium. Selenium deficiency has been linked to an increased risk in cardiovascular disease and heart attacks.
We thoroughly enjoyed our shrimp with a salad but the pan sauce was begging for a hunk of bread to be dipped in there. Oh well, maybe next time.
[Tweet “Garlic Baked Shrimp- does not get any easier! #paleo #glutenfree #fitfluential via @nutritiouseats”]
- 1.25 lb wild shrimp, peeled
- 3 cloves garlic minced (~1 Tablespoon)
- ½ teaspoon red pepper flakes
- 3 Tablespoons lemon juice
- 3 Tablespoons olive oil
- splash of white wine (~2 Tablespoons) (can sub vegetable broth)
- ¼ cup chopped tomatoes (one small tomato)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons fresh chopped parsley
- Preheat oven to 375 degrees. Place all the ingredients except parsley in a oven-safe skillet (I used my cast iron). Bake for 10 minutes. Remove from oven, top with chopped parsley and enjoy!
Questions: Are you a fan of shrimp? Do you cook on repeat or try new things?
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UNFORTUNATELY (because I adore them) I cannot eat shrimp, but I am SOOOO making this with SCALLOPS!
GiGi Eats recently posted..Protein-Packed Crunchy Love Bites
I would love to try this recipe with scallops next! Why you no eat shrimp?
I took an allergy test and it said no shrimp for GiGi 🙁 They give me huge dark circles around my eyes too – so weird, but I friggin’ LOVE them!
GiGi Eats recently posted..Protein-Packed Crunchy Love Bites
i’ll eat your shrimp for you! OH MY HEAVENS YES!
lindsay recently posted..Bacon Gouda Chive Dip with Secret SUPERFOOD Ingredient!
Yeah you do!
Im made of 98.343% shrimp 🙂
but Im lazy and always end up with the cocktail.I need this 🙂
carla recently posted..My personal first aid kit.
Mmm, can’t go wrong with shrimp cocktail!
I just had shrimp last night for dinner and now I want THIS recipe tonight. YUM!
Angela @ Happy Fit Mama recently posted..Bringing Strong Back
How funny! I love shrimp I just don’t get around to eating it often…mainly because of the cost!
DROOL – I seriously love me some shrimp and this looks to die for!
Thanks so much Deanna. I am glad I bought them. Now just to keep them in the rotation more often!
This looks delicious!!!! I love cooking with shrimp (I have an excellent scampi recipe on the blog, but pasta…) Garlic, lemon, oil and shrimp? Fabulous. I like the idea of adding Tomato Parsley and Red Pepper… The above idea for scallops would be delicious, but I also think this would make a great sauce for muscles… Must try!
Laura recently posted..Jealous Bridesmaids
Thanks Laura! Scampi is the best!
So I totally don’t eat seafood, but yea, this looks like it would be perfect over pasta!
Rebecca @ Strength and Sunshine recently posted..Anti-Inflammatory Cherry Smoothie
Thanks Rebecca. 🙂
I feel like I always overcook shrimp to chewy seafood erasers. But this sounds easy enough for me! Plus I get to break out the cast iron skillet 😉
Emily @SinfulNutrition recently posted..WIAW: Chilly Foods
I love my cast iron! Seafood erasers are definitely not good. Hopefully this works for you!
Shrimp is something that I don’t find myself cooking very often… but after seeing this post I am definitely motivated to do so. So simple, yet so delicious – this is a perfect dish!
Thalia @ butter and brioche recently posted..Granola Parfaits with Home-made Chamomile Yogurt and Edible Flowers
Thanks Thalia! I love simple dishes.
This looks amazing! I have frozen shrimp in the freezer from Trader Joe’s… would that work?
Hi Nikki, I don’t see why not. I used jumbo fresh ones, so I might check the doneness a couple minutes sooner if yours are small. Otherwise, defrost and pat dry and you should be good to go!
Spotted this dish on your meal plan article, and needed to check it out. Love shrimp!
Madeline | My Fitter Life recently posted..Why I love MyFitnessPal
Thank you Madeline!
It’s been way too long since I had shrimp, but this looks divine! It’s a little scampi-esque and very fresh-looking! Pinned it 🙂
Ellen @ My Uncommon Everyday recently posted..When Life Happens
Thanks Ellen! I felt the same way and now I plan on buying them more 🙂
Thank you for the recipe.. I imagine its delicious and I’m making it for dinner..
I’m just wondering what can I replace an iron skillet with? I only have at hand glass oven dishes like pyrex casserole dishes and a Dutch oven.. would those work? and would that affect the cooking time?
A dutch oven should work great and I would keep the cooking time the same. This went to spam so it might be too late!
I made this at least 4 times since my last comment… delicious and easy! Thank you.
All I can say is Wow! so delicious, so easy and the oven does the job – a keeper!!
I love when I don’t really have to cook, but still get to eat good food. 😉 Thank you for the comment Nathalie!
I made this with sliced yellow squash and it was fabulous! Easy, fresh and a nice blend of flavors.
Great, glad you liked it! Thanks for the comment Terri, I appreciate it. 🙂
Made this tonight and put over quinoa- delicious!
Great, thanks for sharing and glad you enjoyed it!