Baked Shrimp Scampi With Tomatoes Low Fat Food

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SHEET PAN SHRIMP SCAMPI



Sheet Pan Shrimp Scampi image

A super quick, yet super delicious sheet pan supper. This oven baked shrimp scampi is served with garlic bread and cauliflower rice.

Provided by Jonathan Melendez

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons lemon zest
4 garlic cloves, minced
1 small baguette
3 tablespoons grated parmesan cheese
2 lbs large peeled deveined shrimp
1 (12 ounce) bag frozen cauliflower rice, thawed
2 tablespoons fresh parsley
1 lemon, sliced

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly.
  • Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan.
  • In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet.
  • Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper.
  • Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.

SHRIMP SCAMPI - LOW FAT



Shrimp Scampi - Low Fat image

This is verbatim from the Betty Crocker Cookbook. I prefer using multiple color onions to give it a little flair, serving it over pasta, and with a green vegetable. Scampi is a term often used in restaurants to describe a dish made with large shrimp that are prepared with garlic, oil or butter, then broiled in a shallow ramekin. This easy version is cooked in a skillet.

Provided by MrCorbato

Categories     Very Low Carbs

Time 33m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs medium shrimp, uncooked and in shells
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 garlic cloves, finely chopped
grated parmesan cheese, if desired

Steps:

  • Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein (devein).
  • Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.

LOW-FAT SHRIMP SCAMPI



Low-Fat Shrimp Scampi image

I was experimenting last night, wanting to do something different with shrimp. I don't really measure so please use your best judgment when referring to the counts I have included below. I'm REALLY curious if anyone likes this!

Provided by Brian M. Riback

Categories     One Dish Meal

Time 25m

Yield 2 , 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil, plus another 3 to be used later
one medium bag shrimp
1 shallot, Diced
1 small red pepper, Diced
4 tablespoons crushed garlic
1 cup chicken broth
3/4 cup white wine
2 tablespoons oregano
2 tablespoons basil
4 ounces sliced mushrooms (Reserve the liquid!!!)
1/4 cup nonfat milk
4 tablespoons cornstarch
2 (1/16 ounce) sugar substitute (Splenda)
2 cups broccoli rabe or 2 cups brown rice

Steps:

  • 1. Add the first 3 tbsp of EVOO to a medium-hot pan.
  • 2. Add Shallot, Red Pepper, garlic and cook until translucent.
  • 3. Add chicken broth to deglaze (2 minutes).
  • 4. Add White wine, Oregano, and Basil and reduce to simmer for 5 minutes.
  • 5. While this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit.
  • 6. Add Milk, rest of EVOO, Splenda, and cornstarch mixture and increase flame to high and let boil. Be careful with the milk that it doesn't boil over.
  • 7. Add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes).
  • 8. Serve over Broccoli Rabe or Brown Rice.

LIGHTER BAKED SHRIMP SCAMPI



Lighter Baked Shrimp Scampi image

Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.

Provided by lutzflcat

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 25m

Yield 4

Number Of Ingredients 14

16 large shrimp, peeled and deveined
1 tablespoon butter
2 tablespoons minced garlic
1 tablespoon minced shallot
1 teaspoon olive oil
¼ cup chicken stock
2 tablespoons freshly squeezed lemon juice
¼ teaspoon red pepper flakes
⅛ teaspoon ground paprika
salt and ground black pepper to taste
¼ cup crushed garlic croutons
3 cups frozen riced cauliflower (such as Green Giant®)
3 tablespoons chopped fresh parsley
4 lemon wedges

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
  • Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.
  • Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.
  • While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
  • Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 26.8 g, Cholesterol 180.3 mg, Fat 7 g, Fiber 9.6 g, Protein 25.4 g, SaturatedFat 2.3 g, Sodium 416.4 mg, Sugar 0.4 g

BAKED SHRIMP SCAMPI



Baked Shrimp Scampi image

This is a new take on a classic that is so flavorful everyone who tastes it will beg you for the recipe. the most time consuming part of this dish is the shelling and deveining. serve this with pasta and fresh sourdough bread.

Provided by ScottySauce

Categories     Weeknight

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 16

20 large shrimp (shell on)
3 tablespoons olive oil
2 tablespoons dry white wine
kosher salt & freshly ground black pepper
12 tablespoons unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallot
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaf
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs (Japanese dried bread flakes)
parmesan cheese
lemon wedge, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  • In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  • Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

BAKED SHRIMP SCAMPI WITH TOMATOES (LOW FAT)



Baked Shrimp Scampi With Tomatoes (Low Fat) image

This came out rather good - I enjoyed it - But I wish I had thought to get some french bread to soak up some sauce. Oh well - I served this over cheese tortellinis and thought it was quite nice:)) Hope you think so too!!

Provided by dgpat

Categories     < 15 Mins

Time 13m

Yield 1-2 serving(s)

Number Of Ingredients 6

12 large shrimp, shells removed
1 fresh tomato, diced
1 -2 teaspoon prepared garlic in oil
1/2 teaspoon dill
olive oil, to drizzle on top
salt and pepper, to taste

Steps:

  • Preheat oven to 425.
  • Spray a small casserole dish or pie plate with Pam.
  • Place shrimp on the bottom.
  • Lay diced tomatoes over the shrimp.
  • Put garlic, dill, salt and pepper on top of the tomatoes.
  • Drizzle all with a little olive oil.
  • Bake, uncovered, for 8-10 minutes -.
  • Enjoy!

Nutrition Facts : Calories 111.2, Fat 1.7, SaturatedFat 0.3, Cholesterol 127.7, Sodium 130.5, Carbohydrate 5.6, Fiber 1.5, Sugar 3.2, Protein 18.1

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