This dish came about on one of those nights when you’re so hungry that you actually can’t wait to cook something and are teetering very close to the edge of either (a) eating something super unhealthy or (b) forgoing dinner altogether for a miscellaneous assortment of randomly selected snacks that isn’t very satisfying. That’s where the Magic Shrimp come in. This isn’t so much of a recipe as it is a method. A really simple no-thinking-required way of getting a paleo meal on the table without having time to even contemplate looking for a takeout menu. And we all need some of these little backups. This is a lifesaver of a meal to have up your sleeve because it all happens on one baking tray. If you line it properly, you won’t have anything to wash up other than the bowls you eat out from. Yay, that makes me do the no-dishes-to-do-dance! And the name? “Magic Shrimp” came courtesy of Mr Meatified – he really, REALLY likes shrimp. To the point that we have a song which goes with his request for it. Seriously. We’re pretty weird. Magic Shrimp rule because it’s almost no effort at all.
I used broccoli because that’s what I had on hand, but you could use anything you have lying around really: onions, peppers, squash and mushrooms would all work with a little adjusting of cooking times. I also used jumbo shrimp (18 / lb; guess what, they were on sale!) so this even felt decadent! If you don’t have those laying around, no biggie, just reduce the broiling time at the end. I used a homemade version of this Cajun style seasoning without the salt, but you could use whatever you fancy. Pretty much anything is going to taste good!Print
Fast weeknight paleo meal; change up the veggies or the seasoning however you want for dinner on the table faster than takeout.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- 1 lb broccoli, broken into florets
- 1 lb medium-large shrimp, peeled & deveined
- 2 tbl avocado oil
- 2 – 3 tbl seasoning blend of your choice, divided
- Juice of 1/2 fresh lime
- Preheat the oven to 425F while chopping the broccoli. In a large bowl, toss the broccoli in 2/3 of the oil and 2/3 of the spices, then lay it out in a single layer on a foil-lined baking sheet.
- Put the broccoli in the oven. Dry the shrimp on some paper towel. In the same bowl as the broccoli, toss the shrimp with the remaining oil & spices. Set aside in the fridge.
- After the broccoli has been in the oven for 10 – 15 minutes (depending on whether or not you want the edges crispy), remove it and set aside. Turn off the oven and preheat the broiler.
- Rearrange the baking tray so that the broccoli is around the pan’s edges and lay the shrimp out in the middle.
- Broil the shrimp for 2 minutes each side (adjust according to size of shrimp).
- Squeeze the juice of half a lime over the tray, plate and serve.
Is it ok to use frozen shrimp? I’ve had some good quality frozen for a while that wants to be used…
Defrosted / thawed frozen shrimp would be fine. Just pat them dry before adding them 🙂