Garlicky Baked Shrimp

These shrimp are perfect — perfect — for those nights when you can barely move an inch but need to get dinner on the table quickly. (Monday nights are generally like this, right?)

In under 10 minutes, you’ll have these lil’ guys in the oven, bubbling away in butter, while you sit back on the couch sipping on wine or beer or whatever you fancy.


Normally, when I crave shrimp and garlic and butter, I tend to make this scampi. (If it weren’t for the intense garlicky breath that results, I’d eat it every day.)

Last week, however, I was battling a carb-heavy lunch (stacked veggie enchiladas and cilantro-lime rice — a combo that a few of you have already raved about!) and decided to make dinner carb-free. Enter: shrimp and asparagus. Hellooo, spring!

Directions
Combine shrimp, garlic, and white wine in a small bowl. Stir to combine, then pour into a baking dish. Season with salt and pepper.

(Next time I think I’ll add a dash or two of red pepper flakes for some heat.)

In another bowl, mix melted butter, Panko, and parsley. Sprinkle the mixture evenly over the shrimp.

Bake in a preheated oven at 425 degrees until shrimp are pink and opaque, about 15-18 minutes.

I may have forgotten to take a picture of the shrimp before we divvied them up…

Nothing better than a simple, satisfying meal that feels fancy.

And if you really can’t bear the thought of a night without carbs, insist that your husband pick up three boxes of girl scout cookies while at work… Gotta support the kids, man!

Enjoy this healthy, easy dinner — with or without carbs.

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