Categories: Eats, Life Style

Speedy Broiled Shrimp

Hey, What’s Cookin’?

Here’s another recipe for when you’re short on time and hangry as heck (which would be most of the time for most of us, amirite?). It’s delectable peeled shrimp, broiled in a Greek-inspired sauce and served over cauliflower rice. Shrimp during a busy workweek? Yes, this recipe makes it possible. There’s no need to wait for the shrimp to marinate; the flavors develop during cooking. There’s nothing else to say, so get cookin’ for some good eatin’!


Speedy Broiled Shrimp

Adapted from: a recipe from NYT Cooking

Serves: 4


  • 1 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1 tbs lemon juice
  • 2 tbs safflower oil
  • 1/2 tsp black pepper
  • 1-1/2 pounds peeled, wild-caught shrimp; patted dry
  • 1 (15oz) can diced tomatoes, well drained
  • 3-4 cups cauliflower rice, cooked and kept warm (use frozen ‘rice’ sold in groceries to keep it quick)
  • 4 tbs crumbled feta cheese


  1. Turn on the broiler, and position the oven rack close to the heat.
  2. In a small bowl, mash the garlic cloves with salt until it becomes a paste. Add oregano, crushed red pepper, lemon juice, olive oil and black pepper; mix well.
  3. Line a baking pan with foil and brush lightly with safflower oil. Spread the shrimp in a single layer in the pan, and rub the paste all over the shrimp. Distribute the diced tomatoes over the shrimp.
  4. Broil shrimp for 2 to 3 minutes on the first side, and 1-2 minutes on the second side. Watch it carefully so it doesn’t overcook or burn.
  5. Serve the shrimp and tomatoes over cauliflower rice, and top each serving with 1 tbs crumbled feta.


Notes: A fresh, crisp lettuce and vegetable salad with a light oil/vinegar dressing would be a great accompaniment to this meal.





Photograph via NYT Cooking

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