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Dukes and Duchesses

Dallas Fort Worth Creative Lifestyle Blogger

in the kitchen · Written by Randi Dukes

Sheet Pan Shrimp Scampi

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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.

sheet pan shrimp scampi

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.

baked shrimp scampi made with mazola corn oil

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.

ingredients for sheet pan shrimp scampi recipe

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.

baked shrimp scampi with broccoli

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

baked shrimp scampi recipe with broccoli and lemon

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

oven baked shrimp scampi

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!

easy sheet pan shrimp scampi

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

updated shrimp scampi recipe

What swaps have you made in your favorite recipes?

baked broccoli shrimp scampi

5.0 from 2 reviews
Save Print
Sheet Pan Shrimp Scampi
Serves: 4-6 servings
 
Ingredients
  • 1 pound raw shrimp, peeled and deveined
  • 1 head of broccoli, cut into small florets
  • 3 tablespoons minced garlic
  • 2 lemons
  • ¼ cup Mazola® Corn Oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup quinoa
Instructions
  1. Cook the quinoa according to package instructions while you prepare the rest of the dish.
  2. Preheat the oven to 400 degrees.
  3. Toss the shrimp in a bowl with the broccoli, garlic, juice from one lemon, and Mazola® Corn Oil.
  4. Spread on a greased baking sheet and sprinkle with the salt and pepper.
  5. Cut the remaining lemon into slices and tuck the slices among the sheet pan mixture.
  6. Bake at 400 degrees for 15-17 minutes or until the shrimp are pink and the broccoli is roasted.
  7. Serve over the cooked quinoa
3.5.3229

 


5 Comments

About Randi Dukes

I’m Randi, a Dallas-based mom of five kids, ranging from third grade to college and including a set of twins. I love strong coffee, craft and DIY projects, my planner, and my big ol’ family. When I’m not creating something for my blog, I can be found in the car, running kids from one place to another. I’m the one knitting at the red light. Connect with me on google+ | twitter | facebook

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Comments

  1. Adriana Lopez Martin says

    March 16, 2018 at 8:50 pm

    Great twist to a classic shrimp scampi made a better option. Many thanks for your participation on this shop.

    Reply
  2. Theresa says

    March 25, 2018 at 11:25 am

    Looks really good. Thanks for sharing at the Inspiration Spotlight @DearCreatives Pinned and sharing.

    Reply
  3. Helen at the Lazy Gastronome says

    March 26, 2018 at 9:39 am

    ok – I think this is probably the best sheet pan recipes I’ve seen! Pinned – and I would love it it you shared this at our What’s for Dinner party.

    Reply
  4. Mary Burak says

    December 16, 2018 at 4:42 pm

    We only eat organic, so
    I used Coconut expeller pressed oil (NON-GMO) & your recipe was superb!!! I plan on making it for Christmas Eve grazing, along with other delightful delicacies. Thank you!

    Reply
    • Randi Dukes says

      December 17, 2018 at 6:10 am

      Thanks so much for sharing your version … I’m so glad it turned out so well!

      Reply

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Welcome to Dukes & Duchesses!

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I’m Randi, a mom of five living in Dallas. I love strong coffee, long lists, bright colors, thrift stores, repurposed junk, and power tools.

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