What is shrimp with garlic sauce made of?

Based on the popular Spanish tapa gambas al ajillo, this dish is delicious enough to serve as a main course. You just sauté the shrimp in garlicky, spicy olive oil and then toss them with dry sherry, lemon juice, and a handful of parsley .

How to cook large shrimp?

large peeled deveined shrimp with kosher salt and freshly ground black pepper. Add 2 Tbsp. olive oil to the pan, then arrange shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp .

What is garlic sauce made of?

A very simple garlic sauce can be made by adding crushed or minced garlic to strained yogurt, mayonnaise or sour cream . Lemon juice, salt, pepper and herbs such as dill can be used to impart additional flavour.

What is the difference between shrimp paste and shrimp sauce?

Shrimp paste contains ground-up fermented shrimp and salt . It goes by a number of names, including prawn sauce, shrimp sauce, gapi, kapi, trassi or bagoong. Some imported shrimp pastes may have preservatives added as well, but most of the brands packaged and sold in North America contain only these two ingredients.

Do you have to flip shrimp when baking?

Place it in the oven and bake 7 minutes. No need to flip the shrimp during baking , just leave them alone to do their thing in the oven… Take the sheet out and you are ready to eat! You can sprinkle some lemon juice or serve as is!

Why do you soak shrimp in milk before frying?

Should I Soak My Shrimp? This one comes down to the chef's preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy . If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Why is restaurant shrimp so good?

There are many reasons for this, but the biggest one is simple: You're eating shrimp prepared by professionals using better equipment than you likely have at home . That sort of situation is naturally going to produce better food because that's quite literally a restaurant's entire job.

What is the best tasting shrimp?

Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have. Just don't expect a vibrantly hued patch of shrimp at the market—pink shrimp can range from white to gray in color.

What goes well with garlic shrimp?

The best side dishes to serve with garlic butter shrimp are risotto, steamed vegetables, ratatouille, deviled eggs, corn on the cob, zucchini noodles, broccoli poppers, garlic bread, cilantro lime rice, grilled asparagus, mashed potatoes, Caesar salad, and quinoa salad.

What is shrimp dipping sauce made of?

Easy Shrimp Dipping Sauce With a creamy, tangy mayonnaise base, it's packed with flavor from spices plus a bit of ketchup, stone ground mustard, and Louisiana-born Tabasco sauce . A squeeze of fresh lemon is the perfect bright touch that plays so well with all kinds of shrimp, fish, and seafood!

What is white garlic sauce made of?

Melt butter in medium sauce pan over low heat. When butter is completely melted, whisk in flour to make a roux. Keep heat low, whisk out all lumps. Add milk, garlic, and seasons and continue whisking while cooking on low heat.

What is takeaway garlic sauce made of?

Make the sauce: Combine the smashed garlic paste, mayonnaise, Greek style yogurt, lemon juice, extra virgin olive oil, za'atar, and dried oregano flakes in a small bowl.

What is Chinese shrimp sauce made of?

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt , and then fermented for several weeks.

Garlic Baked Shrimp Recipe | LaaLoosh (2024)

By Wendy Zitzman

This Garlic Baked Shrimp Recipe is a perfect alternative to traditional Shrimp Scampi Recipes, which are typically drenched in butter and/or oil.

My version still has the flavors you love, but with less fat and calories. Each bite packs tons of delicious flavor and a hint of crunch.

But the best part is that this baked shrimp recipe can be prepared quickly, easily, and with very little prep and few ingredients. So it’s a great Weight Watchers dinner idea when you need something on the table – fast!

Even my husband, who’s not really a big fan of shrimp, enjoyed this dish. Definitely, something that I’ll make again soon!

GARLIC BAKED SHRIMP RECIPE

This easy and delicious shrimp recipe is similar to a shrimp scampi recipe, but baked, and with less butter and more breading. This dish doesn’t require a lot of ingredients or prep, and works well when you need to get dinner on the table fast.

3.07 from 45 votes

Print Recipe Pin Recipe

Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 12 minutes mins

Total TimeTotal Time 22 minutes mins

ServingsServings 4 servings

CaloriesCalories 226 kcal

Ingredients

1 lb fresh raw shrimp - (deveined, peeled and tails removed)
2 tbsp light butter - (melted)
Juice from ½ a lemon
2 tbsp parsley - (finely chopped)
2 tbsp grated Parmesan cheese
1 tsp paprika
½ tbsp lemon zest
4 cloves garlic - (minced)
1 cup corn flakes cereal - (crushed)
Salt & pepper to taste

Instructions

Preheat oven to 425 degrees.
In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Notes

Entire recipe makes 4 servings

Serving size is about 1 cup

Nutrition

Calories: 226 kcal (11%)Carbohydrates: 10.8 g (4%)Protein: 31.3 g (63%)Fat: 7.8 g (12%)Saturated Fat: 4.3 g (27%)Cholesterol: 264 mg (88%)Sodium: 500 mg (22%)Potassium: 253 mg (7%)Fiber: 0.6 g (3%)Sugar: 2.1 g (2%)Calcium: 180 mg (18%)Iron: 2.9 mg (16%)

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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26 Comments

Donna10 years ago

My family and I loved this recipe. We substituted gluten-free breadcrumbs for the corn flake crumbs and used Smart Balance light for the butter. It tasted very rich. I plan to try this with gluten-free corn flakes next time. Thanks!
Hannah10 years ago

I loved this recipe! it was so tasty. I agree it was a litle dry but I put it over buttered pasta, adding a few more points, and it was delicious! thank you so much cant wait to try some more!
winfia11 years ago

This does not come close to being a shrimp scampi – very dry, even though I added more butter than the recipe called for, about 2 T of reg butter, not 2 t of light butter. I followed the recipe exactly, using fresh ingredients. Except for the lemon. Here in Mexico, you cannot find lemon, so I used lime juice but not the zest, which is bitter and not sweet like lemon zest. Mine did not look like the picture, which shows a succulent, juicy dish. Mine was dry. I’m going to try this again with changes … I think the recipe has some merit.
Sara Graham11 years ago

This was good, but for four servings I only got 1/2 cup. I would definitely make this again.
- Sara Graham11 years ago
  
  Oh, and when I put it into the weight watchers calculator with ingredients it added to 5 points for 1/2 cup, not 4 points for 1 whole cup.
  - LaaLooshPost Author11 years ago
    
    This is the issue I have with that Weight Watchers Recipe Builder. I often find it very inaccurate when compared to the exact nutritional data that I calculate from the labels on all of the ingredients I use. The best way to get the mos accurate Points Plus value is to add up all the nutritional stats of each ingredient you use, and then divide it by the number of servings. Then, enter that into the Weight Watchers calculator.
  - Kathy10 years ago
    See Also
    News, Recipes & Events | Bar de Cru
    
    I put this into the pp calculator and it’s 5p+ for a 1 cup serving not 4p+
Debbie Montique11 years ago

Made this tonight along with the crab bisque, and our Good Friday seafood meal was absolutely DELICIOUS thanks to you!!! I do have one question though because I want to stay true to my WW Points….. is the 1 cup of corn flakes measured before or after you crush them? Thanks again for sharing these wonderful recipes!
Mmjs1211 years ago

Just made this dish and it is delicious !!!!! My entire family loved it. Most definitely making it in the future.
Laura Shelton11 years ago

Made it tonight and really enjoyed it a lot. We didn’t think the garlic was overpowering at all. I did add about a tablespoon of melted butter to the lemon juice and seasonings on the shrimp. When I make it again (and I will LOL), I may try some crushed red pepper or perhaps some Old Bay seasoning to give it a little more flavor. Loved the cornflake topping….YUM! I served it over some angel hair pasta & hubby practically licked the bowl clean. A winner :)
Cinthya11 years ago

As somebody said before, something was not quite right with this recipe. I didn’t like it very much.
Rosie11 years ago

tHIS WAS WONDERFUL WHOLE FAMILY LOVE IT SOOOO MUCH HMMMMMMM!!!!!
Erin Guerard11 years ago

I’m loving your recipes! Thank you so much for posting them. Loved this one as well but it really didn’t make much. I got about 2 cups out of it and it felt like more of an appetizer than a meal but i did some spaghetti squash to fill up on so that paired nicely with it.
Thanks also for posting points and nutritional value. Takes a lot of the work out of it for me :)
Monica Land Stathers11 years ago

Made this tonight and it was a huge hit!! Served it with rice and asparagus. Will definitely make again, but will probably go a little easier on the garlic :)
Julie11 years ago

Would this work with already cooked shrimp?
Erin K11 years ago

Iv been meaning to make this recipe for a long time and I made it tonight. It was soo good! I dont buy cereal. so I used Panko crumbs instead. It was soooo good! Thank you!
Miel Mani11 years ago

I couldn’t find parsley (I live in Costa Rica, where it’s not always available), so I substituted oregano. It wasn’t bad but somethng wasn’t quite right; I think the garlic was a little overpowering for a pound of shrimp
Amy Davis11 years ago

Just saw this recipe today. Sounds yummy. Will try soon! thx!
Natalie111 years ago

made this tonight and it was DELICIOUS!
LKAustin11 years ago

Would Special K work if it isn’t sweet?
- LKAustin11 years ago
  
  I made this last night and answered my own question – yes! Delicious, easy dish. I had it over some 0 pt noodles.
Vicki Sprague11 years ago

your other baked shrimp scampi recipe calls for baking only 8-10 minutes why is this one 20 minutes?
- laaloosh11 years ago
  
  Sorry…typo….that’s supposed to be 10 minutes. I’m going to correct it now.
ellie11 years ago

isn’t 20 minutes too long for shrimp?
- laaloosh11 years ago
  
  Yes! That’s a typo…I’m going to correct it now..
Amanda11 years ago

That looks delicious. I love your recipes! Have a happy halloween!

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