Shrimply Scrumptious

Shrimply Scrumptious

If you haven’t had shrimp this way before, you should know that the tails are left on just so you can use them as handles. Then it’s easy to dip the meat into a yummy sauce. I ate a shrimp tail once, and I don’t recommend it. Shrimp: 1/2 lb. easy-peel raw shrimp (in your…

recipe image

If you haven’t had shrimp this way before, you should know that the tails are left on just so you can use them as handles. Then it’s easy to dip the meat into a yummy sauce. I ate a shrimp tail once, and I don’t recommend it.

Shrimp:

1/2
lb.

easy-peel raw shrimp (in your grocery’s seafood section)

2
tsp.

olive oil

1/4
tsp.

salt

1/4
tsp.

Pepper

Kooky Cocktail Sauce:

2
tbsp.

ketchup

2
tsp.

prepared horseradish

1
tsp.

lemon juice


tsp.

salt

  1. Preheat the oven to 450 degrees. Rinse the shrimp in the colander under cool running water.
  2. Use your clean fingers to peel the shell and legs off of the shrimp, but leave the tails on. Blot the shrimp dry on paper towels.
  3. Toss all of the ingredients together in the mixing bowl so that shrimp are coated. Then spread the shrimp in a single layer on the baking sheet.
  4. Bake for 5 to 7 minutes, or until the shrimp are solid and bright pink. Use your potholders when you take the sheet out of the oven.
  5. To make cocktail sauce: Combine ingredients in a small bowl. Feel free to transfer into a serving dish, and dip in!

From Big Snacks, Little Meals

Steve Mann

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Article Categories:
Easy Meal Prep Recipes