Time: 30 min.
Complexity: easily
Servings: 4

Flavorful shrimp scampi is cooked in one baking sheet with vegetables, corn, and bread, making for a quick, delicious, and hassle-free dinner. Instead of white wine—the traditional ingredient in shrimp scampi—we've added freshly squeezed lemon juice. So, no need to uncork the bottle if you're cooking midweek.

Ingredients:

• 6 tablespoons unsalted butter, cut into pieces
• 1/4 tsp crushed red pepper flakes
• 4 cloves garlic, grated
• 300 g frozen green beans
• 280 g frozen corn
• 450 g large shrimp, peeled and deveined
• 4 slices crusty bread (2.5 cm thick), such as ciabatta
• Half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, green beans, corn, lemon, ciabatta bread

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Combine butter, red pepper flakes, garlic, and 1 teaspoon salt in a microwave-safe bowl or glass bowl and heat until butter melts, about 1 minute; set aside.
Step 3
• Cook frozen green beans and corn according to package directions. Combine them in the middle third of a baking sheet. Arrange the shrimp in an even layer on one side of the vegetables and the bread on the other. Drizzle with the oil mixture and sprinkle with a pinch of salt.
Step 4
• Bake until the shrimp are pink and the bread is golden, 10-12 minutes. Sprinkle the shrimp and vegetables with lemon juice and serve.

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