Lemon Garlic Roasted Shrimp Scampi
Active Time: 20 minutes
Total Time: 30 minutes
Yield: 2-4 servings
boncook.com
Ingredients
Shrimp
- 1½ lb large shrimp, peeled & deveined
- 3 Tbsp French Pantry 100% French Extra‑Virgin Olive Oil (EVOO)
- Zest of 1 lemon
- Juice of 1 lemon, freshly pressed (using Citrus Press)
- 3 cloves garlic, finely minced
- 1½ tsp French Pantry Roasted Garlic & Chive
- ½ tsp French Pantry Lemon Thyme Salt
or Sel Gris salt - Black Vietnam Pepper, freshly ground
Scampi Finish
- 1½ Tbsp butter, melted
- 1 Tbsp French Pantry Extra‑Virgin Olive Oil (EVOO)
- ½ tsp French Pantry Fresh Dill & Lemon Herb Blend (or Dill seasoning)
- Pinch Lemon Thyme Salt or Sel Gris
- Freshly ground Vietnam Pepper
Crunchy Romaine Salad Base
- 2–3 hearts romaine lettuce, chopped
- ½–¾ cup flat‑leaf parsley, finely chopped (use Eco Chop)
- ½ cup feta cheese, crumbled
Optional: thinly sliced cucumber, fennel, or radish
Instructions
- Preheat oven to 450°F.
- Line a medium perforated baking sheet with the FORTEEZ Fleximat.
- In a bowl, gently toss shrimp with EVOO, lemon zest, garlic, Roasted Garlic & Chive, Lemon Thyme Salt (or Sel Gris), and freshly ground Vietnam pepper.
- Arrange shrimp in a single layer on the Fleximat.
- Roast on the middle rack for 6–8 minutes, until shrimp are pink, opaque, and just curled. Remove immediately.
- Using the Mini Whisk, combine melted butter, EVOO, Fresh Dill & Lemon Herb blend, salt, and pepper.
- Using the Citrus Press, squeeze fresh lemon juice over the hot shrimp. Drizzle with the scampi butter and gently toss on the pan.
To Serve
Using the Eco Chop, finely chop the parsley. Toss romaine with parsley and optional vegetables. Top with feta, then spoon warm shrimp and pan oils over the salad. Finish with fresh dill and a final crack of Vietnam pepper.
bon COOK Tips
- High‑heat roasting keeps shrimp juicy and flavorful while the Flexi Mat ensures easy release and fast cleanup. The scampi oils double as a light, elegant dressing.
- Save Prep Time at the Store:
Purchasing shrimp that are already peeled and deveined (with or without tails) can save you about 5 minutes of prep time, making this recipe even faster for busy weeknights or effortless entertaining. - Tail‑On or Tail‑Off?
Choose tail‑off shrimp for easiest eating when serving over romaine or in a salad bowl. Tail‑on shrimp are beautiful for presentation but best for plated main dishes rather than chopped salads. - Vegetables That Pair Beautifully:
If you’d like to add more vegetables to the salad or serve something alongside, these pair especially well with lemon‑dill scampi flavors:- Roasted zucchini or asparagus
- Thinly sliced cucumber or shaved fennel (fresh + crunchy)
- Roasted cherry tomatoes
- Steamed or roasted green beans
- Fleximat Advantage:
Roasting shrimp on the FORTEEZ Fleximat prevents sticking, encourages even cooking, and allows all the lemon‑garlic scampi oils to stay on the shrimp — not baked onto the pan.
