The Right Kind of Fast Food: Roasted Shrimp

We love shrimp too and buy it on sale in 2lb bags-always frozen. Several favorite ways: 1) shrimp fradiavlo over pasta -that's a spicy red sauce with lots of garlic, anchovies, italian herbs and a pinch of red pepper flakes, 2) shrimp cocktail of course, often over a salad, 3) shrimp scampi, 4) baked shrimp made easier by layering raw peeled shrimp with home-made breadcrumbs with loads of garlic, parsley, grated parm, butter. I used to stuff the U5's for holidays but due to cost and work involved I now use 16-20 size and the same stuffing just layered in a baking casserole instead. We also grill shrimp in Summer or add them to Cioppino Stew. Omigosh there are endless shrimp uses. I add small shrimp to tomato bisque and lite cream for a quick shrimp bisque! Ever try shrimp salad on a good croissant? Awesome! :)

Barb L

My 7yo loves shrimp. We steam it, which takes about 5 minutes. Here in MD we cake them with Old Bay (not for the kid) and use cocktail sauce. It's a super healthy dinner when we serve with brown rice and carrots. It's probably the healthiest meal she requests so it's easy to say yes to shrimp.

Jennifer Y-T

Oh my stars, Love to eat shrimp. I will sometimes boil up the shrimp in zatarains ( sp) liquid concentrate crab boil and then take to work to peel and put on my salad for lunch. It makes me feel like I'm getting a special treat.

Stacy

Thank you for sharing this! It's funny because I have a post going up tomorrow with the easiest 2-ingredient shrimp recipe ever. So we were thinking along the same lines!

Pinning this because I have a feeling this will be my Fast Food... All. Summer. Long.

Carrie @ Season It Already

Add chopped broccoli (lightly hand-rubbed with oil) and you have an entire meal.

Beal

When I lived in New Orleans, I discovered that shrimp is fabulous in scrambled eggs and also omelets.

kris

For this recipe, did you use frozen cooked shrimp or frozen raw shrimp?

I keep the frozen cooked shrimp in my freezer & defrost some sometimes to put on my lunchtime salad. It makes an easy, no-cook protein.

Jodie

I love the idea as well as shrimp! But what about the problem of farmed shrimp vs freshwater. I've read so much about the negativity of farmed shrimp and no availability of fresh water shrimp, that we shouldn't even eat them. What do you say about that issue? And then the chemicals...

http://www.foodandwaterwatch.org/factsheet/whats-on-your-fi…

Sue

Does anyone have a recipe for New Orleans style barbequed shrimp? Preferablylightened. There is so much butter in original. But it's so good.

Julie

Hubby loves Shrimp Scampi so I make it at home for him. There are no restaurant here that serve it as he likes it.

I use raw frozen colossal shrimp, white wine, or sake and a little garlic salt and parsley all sauted in real Kerrygold butter. ( He does not like too much garlic. ) Easy and serve with rice. Most would pay about $25 to $30 for this dish elsewhere and not get the colossal shrimp.

Don't overcook or they will be like rubber. : )

I_Fortuna

I have your recipe book. I love your recipes! They're almost always easy to make, delicious, and I don't have to use a scant amount of an item which you can only buy in large quantities...wasteful. I love getting your emails too. So thank you!!!

jennnifer lequire

I did this past weekend!

Tanya

This is a staple in my house. My mother is from the east coast so fish, shrimp, and crab, was always in the house. My sister and I were born in Spain and my parents loved the way they ate out there, so when we moved to the states we were I guess raised on majority Mediterranean Diet. Then you usually on the weekends we would have Soul Food or take out. We didn't eat very much pizza though. Right now my oven is broken! so I have a nuwave oven so I'm going to try make the shrimp that way.

Tabatha

Sounds beautiful! I just found this on my iPad in a down the row tab I never closed months ago, and shrimp are on my grocery list today. Only objection I'd have is the tinfoil. I've done time in food service for years and the amount of foil that gets yanked off the roll to wrap a tiny object is so Asheville -- I always wonder why we can't have tinfoil that comes in a half-length roll! Pan-lining is definitely not the main thing it's used for. So many oven recipes have the line-pan-with- foil step, and there's something about the idea of taking a big shiny smooth piece of foil and using it as a grease and grime collector and then just tossing it in the garbage that really frustrates me. OTOH, you *can* wash the foil and re-use it (I try to do it when foil is absolutely necessary) but for the most part, that means it's twice as easy to wash the pan, which stays flat snd doesn't tear when you scrub it. It's a choice between elbow grease and landfill fodder and I usually decide that the planet is worth more to me (and everyone else) than the five minutes of post- dinner Netflix time I'm going to lose while I'm cleaning the pan instead of crumpling the foil and tossing it in the garbage for my Convenience.

(I do know that part of your thing is making healthy be quick and easy, so I get why the tinfoil, but I still weigh things on my personal scale of value. 😉)

Gillian Zyland