Fast, reliable, and easy to add to anything.

Shrimp cooks quickly and works across salads, bowls, or on its own. Keep it simple and don’t overcook—it goes fast.

INGREDIENTS

• raw shrimp, peeled and deveined
• a drizzle of olive oil
• a pinch of salt
• a squeeze of lemon (optional)

Optional:
• garlic
• chili flakes

METHOD — Sautéed (fastest)

• Heat a pan over medium heat
• Add oil and shrimp
• Cook 2–3 minutes per side until pink and opaque
• Remove from heat — don’t overcook

METHOD — Baked (hands-off)

• Preheat oven to 400°F
• Place shrimp on a baking sheet
• Drizzle with oil and season

• Bake 8–10 minutes, until just cooked through

BUILD IT YOUR WAY

• Add garlic or chili flakes while cooking
• Finish with lemon or herbs
• Add to salads, grain bowls, or pasta
• Pair with roasted vegetables or greens

SWAPS & NOTES

• Shrimp cooks quickly — watch closely
• Done = pink, opaque, slightly firm
• Overcooked = rubbery (pull early if unsure)
• Works with frozen (just thaw first)