This is the easiest way to make shrimp you’ll ever find.
They’re juicy, full of flavor, healthy, ready in 10 minutes, and foolproof.
Compared to frying, boiling, or threading onto skewers, this is definitely the easiest method. Simply place the shrimp on a baking sheet, drizzle with olive oil, salt and pepper, and bake. It’s a perfect recipe for a no-fuss party appetizer, an easy lunch, or a perfect clean-eating weeknight dinner that’s ready in a flash.
The dip isn’t just for goddesses but it’s a nice thought. The recipe originated at The Palace Hotel in San Francisco in 1923 as an ode to the hit play at that time, The Green Goddess.
It’s a creamy mix of basil and green onions with lemon juice and garlic for added flavor. I used 0% fat Greek yogurt rather than sour cream and lite mayo to keep it healthier.
It’s a nice change-up from standard cocktail sauce, it’s green so it feels healthy, and works great as a veggie dip or as salad dressing. You can double the recipe and stash it for a week in the fridge.
Dipping the warm, sweet, plump shrimp into the cool, creamy dip is a perfect flavor and texture contrast.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Easy Roasted Shrimp with Green Goddess Dip
Ingredients
Shrimp
- 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
Green Goddess Dip
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Easy Shrimp Cocktail – Goodbye overpriced deli trays. Learn the secrets to make your own perfect shrimp cocktail in 15 minutes!! Juicy, sweet and sooo much more flavor!
Coconut Shrimp with Orange-Chili Dipping Sauce – Plump, juicy shrimp with a crispy, crunchy coconut coating!! Fast, easy, and better than you get in restaurants!
Sweet-and-Sour Shrimp and Vegetable Stir Fry – Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!
Szechuan Shrimp Stir Fry with Fried Rice (GF) – Packed with flavor, healthy, and so easy! Who needs takeout when you can DIY in 15 minutes!
Oh, yum! I love shrimp and I’ve never thought about pairing it with green goddess, but this sounds amazing!
Oh my…, this looks amazing!