Sheetpan Shrimp Bruschetta
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By Betsy Deas
Sheetpan Shrimp Bruschetta
5 steps
Prep:20minCook:10min
Updated at: Mon, 20 May 2024 13:39:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories363.9 kcal (18%)
Total Fat18.3 g (26%)
Carbs30.7 g (12%)
Sugars2.6 g (3%)
Protein19.5 g (39%)
Sodium1305.8 mg (65%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1garlic clove
1 tspkosher salt
1 Tbsdried oregano
0.5juice of lemon
2 Tbsolive oil
black pepper
1 lbfrozen shrimp
peeled, deveined, tail off
1 containercherry tomatoes
colorful, for serving
6 ozcrumbled feta cheese
container
0.5 loafsourdough bread
balsamic vinegar
for serving, optional
fresh rosemary
for serving with olive oil and bread, optional
olive oil
for serving with bread, optional
Instructions
Step 1
Turn on the broiler and position the oven rack close to the heat.
Step 2
Finely mince garlic clove and mix with kosher salt until it forms a paste. Add oregano, lemon juice, olive oil, and a lot of black pepper to make a rub for the shrimp. Mix with shrimp in a mixing bowl.
Step 3
Spread shrimp out on a pan and broil for 2-3 mins on one side, then flip. Broil for 2-3 more minutes.
Step 4
Remove from oven and add chopped cherry tomatoes and feta cheese.
Step 5
Serve alongside sliced sourdough bread. Dip sourdough in rosemary, olive oil, balsamic mix.
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