Mediterranean Baked Shrimp
and cauliflower rice / broccoli
Baking in a quick and spicy tomato sauce yields tender, slow-cooked shrimp. We serve this Mediterranean-style dish over cauliflower rice with broccoli.
Ingredients
- Shrimp, peeled and deveined - 1 1/2 lb
- Onions, medium - 1/2, diced
- Bell peppers, red - 1/2, chopped
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Oregano, dried - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Broccoli - 10 oz, finely chopped
- Cauliflower florets - 10 oz, riced
- Butter - 3 Tbsp
- Lemons - 1/4, zest and juice of
Nutrition Facts
Prep
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Shrimp - Defrost, rinse, and pat dry.
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Broccoli / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers. (Can be done up to 5 days ahead)
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Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
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Make
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Heat oven to 425F / 218C degrees.
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While oven heats, heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers with a pinch of salt. Saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add diced tomatoes (including juice) and crushed tomatoes and stir to combine. Simmer until sauce thickens slightly, 4 to 5 minutes.
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Arrange shrimp on top of tomato sauce in a single layer. Top with some fresh cracked black pepper. Transfer to oven and bake until shrimp are cooked through, 8 to 12 minutes.
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While shrimp cooks, place a second skillet or frying pan over medium heat. Add butter. When butter is melted, add broccoli and saute until bright green and tender, 5 to 6 minutes. Add cauliflower rice and continue cooking until tender, another 2 to 3 minutes. Remove from heat and toss with lemon juice and zest. Season with some salt and pepper and more lemon juice, to taste.
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Serve shrimp over cauliflower rice and broccoli. Enjoy!
Nutrition Facts
Reviews
Ratings
34 reviews
I loved it; my bf not so much because he was expecting a thicker sauce. To do that, should we have waited for it to thicken while on the stove top or should we have left it in the oven for a bit longer?
0 HelpfulShrimp wasn't done correctly. But unlike the rest of the reviewers I needed to leave In longer.
0 HelpfulDefinitely a go to meal for me prior to CookSmarts! Shrimp, feta, pasta... Favorite combo! Loved the addition of red peppers!
0 HelpfulVery good, loved the sauce and the feta was just the right amount of cheese so no parm needed, and I say this as a lover of cheese. The shrimp was also perfectly cooked.
0 HelpfulAdded in the broccoli to the pan right before it went in the oven, doubled the shrimp, left off the feta (not by choice) and finished the dish with a good helping of lemon juice and parm... soooooo good.
0 HelpfulDelicious, but a few disappointments with the recipe itself: (1) I don't have a microwave and wish so many recipes didn't depend on that for time-saving. I want quick recipes even without use of a microwave! (2) Once I bump up the recipes to make 6 or 8 servings, the instructions aren't always very accurate. No way I could fit 2+ lbs of shrimp in a single layer. (I put them in two layers and it was fine.) I wish the recipe instructions would change to accommodate higher volume.
0 Helpful