For 17 years I have been cooking lunch in the toaster oven. It’s usually because I have nothing for lunch and it’s a pain to go get something. So I work the tools God has given me, this is my take on shrimp.
- 1/2 pound frozen shrimp (unpeeled but deveined)
- 1/2 tsp old bay
- 1/2 tsp Cajun seasoning
- 1/8 tsp salt (kosher)
- 1/8 tsp fresh ground pepper
- Lemon or Lime slices (up to you what you have?)
- Hot sauce (optional)
- 2 cloves garlic
Prep N cook:
You want wild caught US shrimp shell on, accept no substitute. If frozen rinse and add seasoning but no lemon or lime it will cook the shrimp. Let marinate for as long as you can but no longer than a day (in fridge).
Step one done, then add citrus garlic, butter and some olive oil. Wrap it tight in foil or parchment paper, then preheat toaster oven to 350 F.
You want to be able to turn this over with no loss. Depending on your toaster oven cook for 10 minutes then turn over, for another 5.
It should look like this, the shrimp need to form a gentle C shaped for cooked. If they are a O that means overcooked.
Final plate with some sauteed squash. It’s finger food but I did use a fork on the squash.