SPICY SHRIMP-SLAW PITAS
My mother brought me peach salsa from Georgia, inspiring this recipe for shrimp pitas. Get awesome texture with edamame, or swap in some baby lima beans. -Angela McClure, Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes., In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat., Place pita pockets on a baking sheet. Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.
Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 641mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
SHEET PAN SHRIMP PUTTANESCA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
- Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
- Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.
SHEET PAN SHRIMP BOIL RECIPE BY TASTY
Here's what you need: baby dutch yellow potato, corn, unsalted butter, garlic, old bay seasoning, medium shrimp, smoked andouille sausage, lemon, fresh parsley
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
- In a small bowl, combine butter, garlic, and Old Bay Seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
- Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
SHRIMP AND VEGETABLE SHEET PAN DINNER
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
SHEET-PAN SHRIMP FAJITAS
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHEET-PAN SHRIMP GRATIN
The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.
Provided by Eric Kim
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
- In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
- Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.
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