Sheet Pan Shrimp Scampi

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias

I love seafood and, in particular, I love shrimp scampi.  But I don’t love all the calories that come with the butter-soaked version.  I gave the recipe a makeover with this sheet pan shrimp scampi and made three major swaps including using Mazola® Corn Oil instead of butter.  And you know what?  I like this lighter version better than the old one!  A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil.  To learn more about the study, see Mazola.com.

I mentioned that I made three major swaps in this shrimp scampi recipe to turn it into a guilt-free meal.  In addition to using Mazola® Corn Oil in place of butter, I also added some extra nutrients with broccoli florets, and served the shrimp over quinoa instead of the traditional pasta.  Easy swaps but they make this traditional recipe a lot lighter.

To make sheet pan shrimp scampi, you’ll need

1 pound raw shrimp, peeled and deveined

1 head of broccoli, cut into small florets

3 tablespoons minced garlic

2 lemons

1/4 cup Mazola® Corn Oil {an all-purpose cooking oil that is a smart heart-healthy choice and can be used for baking, grilling, sauteing, stir frying, or mixing up in a marinade or dressing}

1/2 teaspoon salt

1/4 teaspoon pepper, and

1 cup quinoa.

I’ve recently started using Mazola® Corn Oil instead of olive oil.  A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil.  To learn more about this claim, see Mazola.com.  In addition to being heart healthy, I like Mazola® because it has a neutral taste so the natural flavors of the ingredients stand out.

Before you begin preparing the shrimp, cook the quinoa according to package instructions.  The quinoa should be ready right about the time the shrimp is cooked.

Preheat the oven to 400 degrees. Mazola® Corn Oil is the perfect oil for baking, roasting, stir-frying, grilling, and sautéing because it has a smoke point of 450 degrees, higher than most oils.  Did you know that once you exceed the smoke point of an oil it can negatively affect the food’s flavor and nutritional value?  That means I’ll only be using Mazola® Corn Oil to roast my veggies from here on out!

To prepare the shrimp for baking, toss the shrimp in a bowl with the broccoli, garlic, juice from one lemon, and Mazola® Corn Oil.

Spread on a greased baking sheet and sprinkle with the salt and pepper.

Cut the remaining lemon into slices and tuck the slices among the sheet pan mixture.

Bake at 400 degrees for 15-17 minutes or until the shrimp are pink and the broccoli is roasted.

Serve over the cooked quinoa and enjoy the savory garlic and lemon flavors that blend through this dish.  Mazola® cooking oil is made of 100% pure oil with no additives so the flavor of the ingredients can take center stage!

This shrimp scampi version is going on our meal rotation.  It’s light and delicious and easy enough to serve on a busy weeknight.

What swaps have you made in your favorite recipes?