Easy roasted shrimp with green goddess sauce

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This is the easiest way to make shrimp you will ever find.

They are juicy, full of flavor, healthy, ready in 10 minutes and infallible.

Easy Roasted Shrimp with Green Goddess Sauce - Healthy, Foolproof, and Ready in 10 Minutes! Juicy shrimp and creamy sauce are perfect together! (Works great as a veggie sauce or salad dressing too)

Compared to frying, boiling, or threading on skewers, this is definitely the easiest method. Simply place the shrimp on a baking sheet, drizzle with olive oil, salt and pepper, and bake. It's a perfect recipe for a hassle-free party snack, easy lunch or perfect weekday dinner, and clean food that's ready in no time.

Immersion is not just for goddesses, it is a good thought. The recipe originated at The Palace Hotel in San Francisco in 1923 as an ode to the play of the time, The green goddess.

It is a creamy mix of basil and green onion with lemon and garlic juice to give it more flavor. I used 0% fat from Greek yogurt instead of sour cream and mayonnaise to keep it healthier.

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Easy Roasted Shrimp with Green Goddess Sauce - Healthy, Foolproof, and Ready in 10 Minutes! Juicy shrimp and creamy sauce are perfect together! (Works great as a veggie sauce or salad dressing too)

It's a nice change from the standard cocktail sauce, it's green, so it feels healthy and works great as a vegetable sauce or salad dressing. You can duplicate the recipe and store it for a week in the fridge.

Dipping the hot, sweet and plump shrimp in the creamy, fresh sauce is a perfect contrast of flavor and texture.

Easy Roasted Shrimp with Green Goddess Sauce - Healthy, Foolproof, and Ready in 10 Minutes! Juicy shrimp and creamy sauce are perfect together! (Works great as a veggie sauce or salad dressing too)

Easy roasted shrimp with green goddess sauce

This is the easiest way to make shrimp you will ever find. They are juicy, full of flavor, healthy, ready in 10 minutes and infallible. It's a perfect recipe for a hassle-free party snack, easy lunch or perfect weekday dinner, and clean food. The sauce is a creamy mix of basil and green onion with lemon juice and garlic for added flavor. It's a nice change from the standard cocktail sauce, it's green, so it feels healthy, it works great as a vegetable sauce or as a salad dressing. You can duplicate the recipe and store it for a week in the fridge. Dipping the hot, sweet and plump shrimp in the creamy, fresh sauce is a perfect contrast of flavor and texture.

Ingredients:

Shrimp

  • 1 pound large raw shrimp (12-15 ideal counts, 16-20 good counts), peeled and deveined with cola
  • 1 tablespoon of olive oil
  • salt and pepper to taste

Green Goddess Dip

  • 1/2 cup mayonnaise (lite is fine)
  • 4 chives, cut and chopped (use white and green)
  • 1/2 cup fresh basil leaves (about 12 to 15 large leaves)
  • 2 tablespoons of lemon juice
  • 1 teaspoon of salt, or to taste
  • 1/2 teaspoon of pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1/2 cup plain Greek yogurt (use 0% fat; sour cream can be substituted, including lite versions)

Addresses:

  1. Shrimp – Preheat oven to 400F. Place the shrimp on a baking sheet (lined with foil for easy cleaning), drizzle with olive oil, season with salt and pepper, and mix with your hands to coat evenly.
  2. Bake for about 7 to 10 minutes, or until pink, firm, and well cooked; do not over bake. The baking time will vary depending on the size of the shrimp. While the shrimp are baking, prepare the sauce.
  3. Immersion – In the bowl of a food processor, add the mayonnaise, chives, basil, lemon juice, salt, pepper, garlic and mix on high speed until combined, about 1 minute.
  4. Add Greek yogurt and mix until combined. Test, check the balance of the seasoning and make the necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. The sauce will keep in the refrigerator for up to 1 week (make a double batch and use as a vegetable sauce or salad dressing). Shrimp are warm and fresh, but will stay airtight in the refrigerator for up to 3 days.

Adapted from Ina Garten

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