Bready or Not Original: Roasted Lemon Garlic Shrimp
This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.
I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.
One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!
On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!
In all the years I’ve made this, we’ve never had leftovers.
PrintBready or Not Original: Roasted Lemon Garlic ShrimpThis healthy supper is fast and delicious. Serve it atop a carb or veggies!Course Main CourseKeyword lemon, shrimpAuthor Beth CatoEquipment13x9 panIngredients1 medium lemon1/2 cup olive oil or avocado oil1 teaspoon dried thyme1 sprig fresh rosemary or one teaspoon dry1 pound medium-sized shrimp cooked and deveined5 garlic clovessalt and pepperInstructionsPreheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.OM NOM NOM!
