Frozen shrimp in a crispy coating turns dinner-ready in twenty minutes. A fast slaw of cabbage and lime brings brightness to cut through the richness, and the whole thing comes together in one sheet pan and a bowl.

Serves 2. 25 minutes, 12 at the stove.

About 580 calories a serving, 105 g protein, 23 g carbohydrate, 10 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Spread the shrimp on a sheet pan, drizzle with 1 tablespoon oil, and toss to coat. Spread in a single layer.
2. Slide the pan into the oven and roast until the shrimp are golden and the coating is crisp, about 15 minutes.15 min
3. While the shrimp roast, toss half a head of thinly sliced green cabbage with the juice of 1 lime, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Let it sit and wilt slightly while you wait.

Note Swap the cabbage for shredded carrots or a bagged slaw mix. Leftovers keep refrigerated for one day; reheat the shrimp in a 350°F oven to crisp the coating. Serve with hot sauce, cocktail sauce, or plain with cold beer.