Shrimp are really versatile. They can be grilled, deep-fried, sautéed, baked, or stir-fried. Here we are combining them with garlic, lemon, wine or broth and tomato, and baking them in the oven. This is an economic recipe to make (especially if you use thawed instead of fresh shrimp) and you can make it in about 15 minutes from start to finish, which is ideal for busy weeknights when the last thing you want to do is stand over the stove for an hour or more.
This makes enough for 4 people, so consider sautéing some baby spinach or asparagus to serve as a side dish. A sweet potato would also be nice on the side, and sweet potatoes are paleo-friendly too of course. Perhaps you would prefer a mixed baby leaf salad on the side instead.
You can use any size shrimp to make this, but the cheapest peeled ones in the store should be fine. You can either thaw them overnight in the refrigerator or thaw them in a bowl of room temperature water on the countertop for about 20 minutes, changing the water often. Ensure you pat the shrimp dry before using them because frozen shrimp tend to hold on to a lot of water.
Preheat the oven to 375 degrees F. Toss the shrimp with the garlic, lemon juice, wine or broth, tomato, oil, salt, and pepper in a baking dish.
Bake for 10 minutes, then remove from the oven, garnish with chopped fresh parsley and serve right away.