My girlfriend, Morgan, from The Foodie Chef, is one of my oldest and closest friends. She is the ultimate go-getter as she quit her boring corporate gig to go into culinary school to follow her foodie passion. Long story short after a few gigs with different companies she started her own personal chef business and is currently kicking ass and taking names. This is a perfect dinner recipe to listed under low FODMAP foods.
I ask her ridiculous questions ALL the time about cooking, baking, blogging, the works but my most recent question was about shrimp. I told her straight up that I was intimidated on how to prepare shrimp and I needed her help. Luckily for me, she kindly offered her services and one rainy Saturday came over to teach my husband and me.
I wanted to learn two different preparations: baked and grilled. Both were super easy but I was surprised how similar the versions tasted. What’s your favorite method?Print
A super easy and simple shrimp recipe with grilled and baked options.
- 15 Gulf Coast Shrimp; peeled and deveined
- Oil of your choice (I used avocado oil) Preferably one with a higher smoke point: olive oil, grape seed oil, vegetable oil.
- Preheat oven to 400 degrees.
- On an aluminum foil lined baking sheet place the shrimp, drizzle of oil, and seasoning. Mix with hands to incorporate.
- Bake for 7-8 minutes.
- Preheat grill to medium-high heat for 10 minutes.
- In a large bowl gently combine the shrimp, oil, and seasoning.
- Spray the grill pan and evenly place the shrimp onto the pan. Grill for about 3 minutes and flip over for an additional 3 minutes.
You will know the shrimp is done once you can touch it and it bounces back. It will feel firm.
Keywords: shrimp recipe, shrimp fodmap recipe