|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This version of shrimp scampi is loaded with garlic, parsley, butter, and lemon, and it is super easy to prepare and bake in the oven.
Serve the shrimp over rice or serve them as a snack or appetizer. Depending on how you plan to serve the shrimp, you may choose to leave the tails on.
- 2 pounds large uncooked shrimp (shelled and deveined*)
- 1/2 cup butter
- 1 teaspoon kosher salt
- 6 garlic cloves (crushed and minced)
- 1/4 cup parsley (chopped and divided)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (fresh)
- Garnish: lemon wedges
Gather the ingredients. Pre heat oven to 400 F.
Place the butter in a 9-by-13-by-2-inch baking pan and put the pan in the oven until the butter has melted.
To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well.
Arrange the shrimp in baking pan in a single layer. Bake, uncovered, for 5 minutes.
Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley. Bake shrimp scampi for 8 to 10 minutes, or until just done.
Garnish with several lemon wedges and serve immediately.
To devein the shrimp, remove the shells. With a small sharp knife, make a shallow cut down the back of a shrimp. Remove the vein with your fingers or scrape it out. Rinse the shrimp. Repeat with the remaining shrimp.