his is the perfect protein for little fingers. Quick and easy to make, and always delicious.
This is a very simple recipe and a quick way to give your kids your tasty protein. I even let Luke (who is almost 5 now), shell the shrimp. Its a great exercise for small motor coordination, and another way to get him involved in the kitchen. We like to serve this with zucchini and sweet pepper fritters, on movie night.
24 ounces raw, deveined, shell-on shrimp
1 tablespoon olive oil
salt and pepper to taste
2 cloves of garlic minced
1 tablespoon lemon zest
pinch hot pepper flakes
Preheat the broiler. Peel the shrimp. You can buy shrimp already peeled, but it costs more and with the help of your little kitchen crew, you can shell them yourself pretty quickly. Luckily, ours come deveined, but if yours doesn’t, you can slit the back of the shrimp with a knife (butterfly) and pull the black vein out. This part is more time-consuming and tricky, and probably best left to an adult.
Pat shrimp dry and place in a bowl with olive oil, salt and pepper. You can also add minced garlic and/or lemon zest, depending on your family’s taste preferences. If you do decide to use garlic or lemon zest, you can place them in the olive oil a few minutes before adding the shrimp to allow the flavors to permeate the oil. Toss until shrimp is evenly coated and flavorings are combined.
Place shrimp in a single layer on a broiler-safe baking pan. We like to sprinkle hot pepper flakes on half the shrimp, giving an adult-level of spiciness for the big kids in the family.
Broil for about 4 minutes or until shrimp are just pink and golden. Over cooking will dry out the shrimp and make them chewy.
Serve as is, or with lime wedges, if your family likes. We always serve them with our zucchini and sweet pepper fritters. You can also serve as an appetizer with your favorite dipping sauce.