Makes 3-4 Servings

½ lb 18-24 count shrimp (washed and deveined)

1 garlic clove – minced

Salad – arugula or any favorite


1 tomato

½ bell pepper

Sweet onion – sliced

Cucumber – sliced

Sugar snap peas

Salt and freshly ground pepper

1 tb olive oil


Prep time: 10 minutes  |  Cook time: 15 minutes

Preheat oven to 400°. Clean, wash and pat dry shrimp. Place on a baking sheet, sprinkle with ½ tspn salt, ¼ tspn pepper, and the minced garlic. Sprinkle with the olive oil and set into oven for 8 minutes.

While the shrimp is in the oven assemble the salad, tomato, bell pepper, sweet onion, cucumber, sugar snap peas, and sprinkle with salt and pepper. Take shrimp out of the oven and arrange on top of the salad. Sprinkle with the juice of a lemon and serve.


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