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Shrimp-two ways

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.

Morgan with the Foodie Chef

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?

My husband and I learning how to cook shrimp

Shrimp in the oven

Grilling Shrimp in the Rain.

Shrimp-two ways

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Author: Fit fab FODMAP
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 2 servings 1x

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Description

A super easy and simple shrimp recipe with grilled and baked options.

Ingredients

Scale

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.

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Instructions

Baked Shrimp:

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.

Grilled Shrimp:

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.