Roasted Lemon Garlic Herb Shrimp
Calling all seafood lovers! Roasted lemon garlic herb shrimp is a must-try dish that will transport your tastebuds to the coasts of the Mediterranean.
This Roasted Lemon Garlic Herb Shrimp looks sooooooo good. And I wanted it to be sooooooo good, but I also didn’t want to gain 5 pounds just looking at it. I tried to cut the oil and butter in this and I think something was lost in translation.
I think I felt me hips just get bigger by reading the amount of oil in this. Yes, healthy oil, but still oil none the less. My nutritionist has me on the low fat plan… This looked too good to not give it a try.
I cut the oil and the butter.
I coated the bottom of my dish, but not so much so that the the lemon zest and thyme were swimming. They both roasted nicely in the oven. Of course it took half the time. Seriously…I need an oven thermometer. Would someone remind me on Sunday when I’m making my grocery list, please?
After they were aromatic and not too brown, I added the ICBINB, garlic and shrimp then some salt and pepper. I kept a watchful eye on the little buggers to make sure they weren’t over cooked.
They looked good…REALLY good. But for some reason, the flavors just weren’t there. Not quite sure why not. It just got lost in translation I think from the original recipe to my low fat version. Not to mention they were tossed on a caesar. I get tired of the same recipe we use for our shrimp caesar we have once a week. Ands I wanted this to be an easy go to replacement periodically.
I will say, though, roasted the thyme and zest tasted good.
I may add our typical bay leaves to the mix. If you haven’t cooked shrimp with some bay leaves…you should. The flavor is AMAZING! I’m sure it has potential and I just need to figure out a way to incorporate my low fat lifestyle into this drool worthy looking recipe.
I’m sure we’ll try this one again. Maybe a smaller dish? Maybe just go for it on the oil? Who knows. But seriously…doesn’t the pic make your mouth water??
Roasted Lemon Garlic Herb Shrimp
Ingredients
- 1/3 cup olive oil
- 1 lemon, zested then half cut into thin slices and other half into wedges
- 3-4 fresh thyme sprigs, leaves removed
- sea or kosher salt and fresh black pepper
- spaghetti/pasta, couscous or rice for serving
- 2 tablespoons butter
- 1 pound fresh shrimp, medium-sized, deveined with tails off
- 5 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
- Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Notes
Recipe from Cinnamon Spice & Everything Nice
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 477Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 230mgSodium 255mgCarbohydrates 33gFiber 2gSugar 1gProtein 32g
