Menu
A simple, summery, delicious protein source takes center stage in this recipe that comes together in less than 10 minutes. If you’ve been looking for a way to cook and serve shrimp- even from frozen without all the messy prep- then you’re going to love this one!
Shrimp is one of my favorite finger food proteins. This recipe is easy enough to throw on a tray and have lots of hands dig in while you’re out by the swimming pool, or it can be plated and served at the dinner table as part of a full meal. It’s fun, delicious, and a good change of pace from chicken or beef. I love to add seafood into my family’s diet for a boost of protein, omega-3 fatty acids, and lots of vitamins and minerals. Shrimp specifically is a good source of vitamin B12, iron, zinc, and magnesium.
This recipe comes together in about 10 minutes (if you’re working with shrimp that’s already been peeled and deveined). They’re topped with a simple blend of spices and thrown in the oven for a quick broil, and you have a hearty, protein-rich main dish in a flash. Serve with the veggie of your choice on the side, or just eat as finger food!
All you need is:
This recipe will yield about 4 servings, so you can adjust quantity based on your family’s needs!
Shrimp is so versatile, and one of the fastest cooking proteins you can make! It’s perfect for easy weeknight meals. Here are some sides to add to make it a full meal:
Which is better- fresh or frozen?
Get what’s easiest for you! If you can make it to the grocery store and have good, fresh options near you (and don’t mind taking the tails and veins off)- that’s great! But what I love about this recipe is that it works great with frozen shrimp too, which is a lot easier to keep on hand when you don’t have to worry about freshness!
Defrosting frozen shrimp is so simple and quick. Just pour it in a colander and run cool water over it in the sink for a couple minutes. I like to put my faucet on the sprayer so it covers more of the shrimp and I’ll just shake the shrimp around every minute or two while I’m doing other things in the kitchen.
If you’re buying frozen shrimp, keep in mind that sometimes the sodium content will be higher due to added salt/preservatives to maintain freshness. Most brands aren’t super high, but it’s good to keep an eye on. Keeping the sodium content under 1500 mg total per day for kids (1200 mg for ages 1-3) and under 2300 mg total or less per day for adults is advisable.
Will my kids like this?
I hope so! I think this recipe is a crowd-pleaser. There aren’t too many things going on, but it is still flavorful with the garlic powder, onion powder, and lemon juice. If they like other meat/fish, give this a try! Lots of kids love the bite-sized nature of shrimp!
If you have a toddler or baby, make sure to cut it into appropriate sized pieces for them.
I start the broiler on low (if you have two settings- high/low on your oven), so that they get fully cooked before getting too browned. High can be a little powerful!
Also, I make sure the oven rack is a couple rungs down from the broiler- not on the very top shelf, as it can get cooked a little too quickly if it’s too close to the top.
These broiled shrimp can also be saved and used as a topping for salads the next day, straight out of the fridge!
For more ideas, check out my Meal and Snack Survival Guide– it’s packed full of easy, delicious meal and snack ideas to make cooking for your family a breeze. I’m all about the low-prep, easy meals that still pack a nutritious punch!
0 Comments