Easy Sheet Pan Shrimp Scampi
Gluten Free, Whole 30 compliant, this easy 10 minute Shrimp Scampi is delicious
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Keyword: sheet pan shrimp scampi
Servings: 4
Author: LaShawn Wiltz
- 2 tbsp olive oil
- 1/2 tbsp Ghee if not doing Whole 30 just use unsalted butter
- 2 tsp extra virgin olive oil
- 4 minced garlic cloves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 tsp of paprika
- 1 tbsp chopped fresh parsley leaves
- 2 tbsp freshly squeezed lemon juice from 1 lemon
- Hot red pepper flakes to taste
- 1 pound medium shrimp peeled and deveined, leaving tails on
- 2 cups small broccoli florets
- 1 cup cherry tomatoes halved
Preheat your oven to 400°F.
In a bowl, mix olive oil, minced garlic cloves salt, paprika, pepper, red pepper flakes and fresh parsley.
Reserve 2 Tablespoons of the marinade for the veggies.
Toss until evenly coated then line shrimp in a single layer on a foiled lined baking pan.
Top shrimp with 1/2 tsp of Ghee ( or butter cubed) evenly spaced.
Drizzle marinade on veggies and place them on the other side of the pan.
Bake for 10 minutes or until shrimp turn pink and are cooked through. Toss shrimp and vegetables together before serving.
DONE.