“In a Hurry” Baked Shrimp Parmesan



  • 1 pound large shrimp (26-30 count), deveined with tails off
  • olive oil
  • salt and pepper
  • 1½ cups of your favorite Arriabatta sauce
  • 1½ – 2 cups shredded low-fat mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • chopped fresh parsley, for garnish


Preheat the oven to 400 degrees F. Pat the shrimp dry with paper towels. Grease a large non-stick baking sheet with olive oil and spread them out in one layer. Season them with salt and pepper. Top each shrimp with a scant tablespoon of sauce then about a tablespoon of mozzarella, going back over them if needed to use up all the cheese. Sprinkle the Parmesan over them and then drizzle lightly with olive oil.

Bake 12 – 16 minutes, you can pull out one of the shrimp to test it and see if it’s done. Heat the broiler and with the oven door open broil for 1 – 3 minutes, keeping a close eye on them, until the tops are browned.

Sprinkle with parsley and serve with cooked pasta, rice or with crusty bread and a salad.

Grilled Teriyaki Shrimp Kebab


Ingredients for the sauce:

  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted

Ingredients for the kebabs:

  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray


Prepare the grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Skinny Shrimp Scampi



  • 12 ounces whole-wheat gluten free pasta noodles (I used linguine)
  • 1 Tbsp. butter
  • 1 shallot, peeled and thinly sliced
  • 3 green onions, chopped
  • 4 cloves garlic, minced
  • 1 pound raw shrimp, peeled with tails removed and patted dry
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup chicken stock
  • 3 Tbsp. white wine
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest
  • toppings: chopped fresh parsley and (optional) freshly-grated Parmesan cheese


Cook pasta al dente according to package instructions.

Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.

Add in the chicken stock, wine, lemon juice green onions, and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat.

Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings.

Quick & Tasty Cajun Shrimp



  • 2 pounds tiger prawns
  • 1 cups extra-virgin olive oil
  • 1 ounces Cajun seasoning


Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.