Easy Roasted Shrimp with Green Goddess Dip
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 Servings
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Calories
645 kcal
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Course
Lunch
Easy Roasted Shrimp with Green Goddess Dip
Description
Starting with large shrimp seasoned and roasted at 400°F, this recipe achieves tender and flavorful seafood with minimal effort and mess by using a baking sheet lined with foil. The shrimp cook quickly, requiring just 7 to 10 minutes, until they turn pink and are firm to the touch. This method keeps the shrimp juicy without drying them out.
The accompanying Green Goddess Dip balances creamy mayonnaise and yogurt with fresh basil, scallions, and lemon juice, creating a tangy and herbaceous contrast to the roasted shrimp. Blending the ingredients in a food processor ensures a smooth, evenly seasoned dip that enhances the mild shrimp flavor.
This pairing works well as a light lunch, appetizer, or party snack. The dip can be prepared ahead and stored in the refrigerator for up to a week, making it versatile beyond the shrimp accompaniment. The shrimp themselves are best served warm and fresh but will keep refrigerated for a few days.
Ingredients
Shrimp
- 1 pound Shrimp 12-15 count ideal, 16-20 count okay, peeled and deveined with tail on, large raw
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Green Goddess Dip
- ½ cup mayonnaise lite okay
- 4 scallions trimmed and roughly chopped (use white and green)
- ½ cup basil about 12 to 15 large leaves, fresh leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon garlic powder
- ½ cup yogurt I use 0% fat; sour cream including lite versions may be substituted, plain, Greek
Instructions
- Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.
- Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip.
- Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute.
- Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.
- Adapted from Ina Garten
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 645kcal | 32% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 51g | 78% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 41g | 241% |
| Cholesterol | 312mg | 104% |
| Sodium | 2868mg | 120% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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