Sheet Pan Shrimp Scampi

Name: Sheet Pan Shrimp Scampi
Ingredients: 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

12 ingredients

6 steps

Ingredients

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

Directions

1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2

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.
3

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.
4

In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet.
5

Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper.
6

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.