Bready or Not Original: Roasted Lemon Garlic Shrimp

Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | 0 comments

This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

Bready or Not Original: Roasted Lemon Garlic Shrimp

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.

Bready or Not Original: Roasted Lemon Garlic Shrimp

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!

Bready or Not Original: Roasted Lemon Garlic Shrimp

On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

Bready or Not Original: Roasted Lemon Garlic Shrimp

In all the years I’ve made this, we’ve never had leftovers.

Bready or Not Original: Roasted Lemon Garlic Shrimp

This healthy supper is fast and delicious. Serve it atop a carb or veggies!
Course: Main Course
Keyword: lemon, shrimp
Author: Beth Cato

Equipment

  • 13x9 pan

Ingredients

  • 1 medium lemon
  • 1/2 cup olive oil or avocado oil
  • 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or one teaspoon dry
  • 1 pound medium-sized shrimp cooked and deveined
  • 5 garlic cloves
  • salt and pepper

Instructions

  • Preheat 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!

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