Dinner for Two Series: Garlic Butter Shrimp & Teriyaki Chicken Thighs
This date-night dinner is made to impress your special someone! These two recipes are show-stopping and super easy. Serve with a side salad, some wine, and you’ve got a delicious dinner for two!
Servings 2 servings
Garlic Better Shrimp Ingredients:
- ½ lb white shrimp deveined
- 1 tsp seafood seasoning
- 1 tbsp butter
- ¼ cup lemon juice
- 1 tbsp minced garlic
- 1 tsp parsley flakes
- 1 tsp paprika
Teriyaki Chicken Thighs Ingredients:
- 3 chicken thighs not skinless
- Olive oil
- 1 cup teriyaki sauce
- ½ tbsp minced garlic
- ¼ cup brown sugar
Side Salad Ingredients:
- 1 cup spinach
- 1 cup romaine lettuce
- 2 cups butter lettuce
- 1/4 cup green onion
- 1 lemon cut in 4 wedges
- 2 boiled eggs
- 1/4 cup mozzarella cheese
- 1/4 cup croutons
Garlic Better Shrimp Instructions:
Prepare the shrimp. Remove the shells from the shrimp, but keep the tails.
In a bowl, season shrimp with seafood seasoning.
Refrigerate shrimp (covered, in a bowfor 2-3 hours.
Line a baking pan with aluminum foil and coat with olive oil. Then, line the shrimp up on the baking pan.
Bake shrimp in the oven at 350 degrees for 5 minutes.
While the shrimp is baking, make the garlic butter sauce. In a bowl, melt butter and minced garlic. Add paprika and parsley for a little color.
Pour garlic butter sauce over the cooked shrimp, making sure each shrimp is well-coated. Place shrimp back in the oven for 2 minutes.
Teriyaki Chicken Thighs Instructions:
In a bowl, drizzle chicken thighs with olive oil. Then, add teriyaki sauce, minced garlic, and brown sugar. Mix until chicken is fully coated.
Heat a cast iron griddle over medium-high heat. Grease the griddle with extra virgin olive oil.
Grill the chicken thighs for about 5-10 minutes per side, just enough to get those gorgeous grill marks on the chicken. While it’s cooking, brush with leftover marinade.
Place chicken in a baking dish and bake in the oven at 350 degrees for 30 minutes.