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Eat, Play, Sleep, Love

Garlic Shrimp – A Fast and Simple Way to Cook Bulk Shrimp in the Oven

Moms, want to save money on seafood and other meat? I’ve written before about Zaycon Fresh and how it works. Basically you buy in bulk direct from the farm or producer, then pick it up at a designated time and day that’s near you. It saves you money plus gives you restaurant quality meat. I’ve been experimenting for a year on different ways to prepare their Argentine red shrimp. They come in a box twice a year and are frozen in individual bags.

My favorite fast, easy recipe for shrimp in made in the oven and doesn’t require you to thaw the shrimp!

easy oven shrimp

Easy Shrimp in the Oven

Cooking shrimp in the oven actually mellows out the flavors, makes less mess and is so easy! I start with a full bag of frozen shrimp from Zaycon.

Turn on the broiler to high – use the upper broiler.

Run the frozen shrimp under warm water. Thoroughly rinse. This partially thaws the shrimp and removes any ice.

Line a baking sheet with a cooking mat (the one pictured is from Ikea but I love this baking mat).

Pour the shrimp onto the pan, spreading it out in an even layer.

This part is crucial. Use Chef Shamy garlic flavored butter with Parmesan Cheese and Basil. You can’t really taste the cheese and the basil is subtle too, so these flavors won’t overpower the shrimp. Note: links to the baking mat and garlic butter are affiliate links.

Dot the shrimp with garlic butter – about 2 to 3 Tablespoons in all. Or if you don’t have Chef Shamy (the best) then use butter and jarred garlic. Note: I haven’t tried this with butter and garlic. Here’s a great Chef Shamy deal: USE CODE 22BUTTER22 to save 22% on Amazon. Click the image below to order. I use this brand all the time for garlic bread, on vegetables and to cook omelettes. I freeze the extra to keep it fresh and always have it on hand. 

Put the pan under the broiler on high. Make sure that it’s not too close to the broiler (3rd rung down). Stir occasionally so shrimp don’t dry out and so they cook evenly. You can tell they’re done when they look cooked through rather than translucent. The liquid will thicken on it’s own and is perfect to use to coat the pasta.

Clean up is easy and you can make a lot of shrimp at one time very fast. While this isn’t exact, it’s easy to adjust as needed. You can add extra garlic butter if your shrimp are drying out. Some people prefer to remove the tails before serving or before cooking.

shrimp with garlic butter

Ways to Serve the Shrimp

Once you’ve cooked the shrimp, you can serve it several different ways such as over pasta (like angel hair). Or, wrap the shrimp in a warm tortilla for shrimp fajitas (we prefer corn but you can use flour tortillas). You can also eat the shrimp plain with some steamed vegetables like broccoli. Lastly, the shrimp would be excellent in a salad.

If you try this recipe, I hope that you enjoy it as much as we do. If you try it, let me know in the comments!



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