Served as a simple appetizer or an easy sheet clean food crush dinner, these baked garlic shrimp crisped with a sprinkle of bread crumbs skip the butter in favor of heart-healthy olive oil. How to Make Baked Garlic Shrimp In my humble opinion, the best shrimp dishes don’t need a lot of extra bells and whistles.
Thai coconut sauce recipe, I’m looking at you! For this recipe, how about we keep it simple, okay? These plump, baked garlic shrimp get a quick, 30-minute marinade before a light roly-poly toss in bread crumbs to infuse flavor and give them a bit of crunch. Pass them as an easy appetizer, add them to your favorite salad for lunch, or make them the centerpiece of a finger food dinner kind of night. What’s In Garlic Baked Shrimp—No Butter! Keeping with the style of Mediterranean cooking, I use heart healthy olive oil in this recipe—there’s no butter in these garlic shrimp.
However, if that’s the style of recipe you’re searching for, you’ll get all the butter you’re craving in my BEST shrimp scampi recipe. Don’t forget the crusty sourdough for sopping up all that decadent sauce. How to Thaw Frozen Shrimp Always on hand and ready to cook, frozen shrimp can be your meal time savior with a quick thaw that takes less than 5 minutes. Place the frozen shrimp in a colander placed within a large bowl. Cover with cool water for 5 minutes. Toss the shrimp occasionally to separate the shrimp from one another. If the shrimp don’t seem to be thawing, change out the water for slightly warmer water.
The shrimp are thawed when they are still chilled but bendable. Drain and pat dry with a paper towel. How to Cook Frozen Raw Shrimp Prep the shrimp. Because I live in a land-locked state, I use frozen 26-30 count uncooked shrimp with shells and heads on, aka extra large shrimp, for this recipe. The number notes how many shrimp there are per pound, aka between 26 and 30. See more info on shrimp sizing here. Key West Pinks are often a favorite, but this time around I used shrimp from Mexico that were plump with nice color.