Time: 20 min.
Complexity: easily
Servings: 4

If you're looking for a great quick, meatless appetizer, this shrimp and cherry tomato recipe, which cooks in just 20 minutes, is a great choice. Simply place the shrimp, cherry tomatoes, and garlic on a baking sheet, season with salt and pepper, drizzle with oil, and bake until the tomatoes burst. Squeeze with lemon juice and serve with pasta, salad, or baked potatoes.

Ingredients:

• 450 g shrimp with tails, peeled, deveined
• 2 cups cherry tomatoes
• 2 cloves garlic, thinly sliced
• Olive oil to drizzle
• 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.

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shrimps, cherry tomatoes, lemon juice

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Preparation:

Step 1
• Preheat oven to 200°C. Place shrimp, cherry tomatoes, and garlic on a baking sheet, drizzle with olive oil, and toss. Season with salt and pepper to taste.
Step 2
• Bake until the shrimp are pink and the tomatoes begin to burst, 10–12 minutes. Squeeze with lemon juice before serving.

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