Cooked - Easy Roasted Shrimp With Green Goddess Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Roasted Shrimp With Green Goddess Dip

2.0

1 pound large raw shrimp (12-15 count ideal, 16-20 count okay, peeled and deveined with tail on)

1 tablespoon olive oil

Salt and pepper (to taste)

½ cup mayonnaise (lite okay)

4 scallions (trimmed and roughly chopped (use white and green))

½ cup fresh basil leaves (about 12 to 15 large leaves)

2 tablespoons lemon juice

1 teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

¼ teaspoon garlic powder

½ cup plain Greek yogurt (I use 0% fat; sour cream including lite versions may be substituted)

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

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Seafood

Cuisine🇺🇸American

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 75 weeks ago

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