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.
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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.
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Oh, good heavens, yes! This looks so incredibly delicious that I am drooling! My birthday is this weekend. Now I know what we’re having! Thanks so much for another incredible recipe! xo
These shrimp look amazing! I am a major sucker for seafood so I look forward to trying it with your dipping sauce!
Yum! This looks so easy and delicious! That’s one of my favorite things about seafood. It is so quick to make, and it is so elegant and delicious when its done.
xx Lane
Ready in 10 minutes and so delicious, and with that dressing, count me in!
Yum! I’ve been making the barefoot roasted shrimp for years, but green goddess…genius! Thanks for sharing!
I NEVER think of roasting shrimp. You’ve inspired me! And the dip? Oh goodness…I need it now. :)
Okay, I don’t know what planet I’ve been on but I’ve never roasted shrimp before AND I’ve never had Green Goddess dressing before. Crazy, I KNOW! I must change that as soon as humanly possible. I’ve been having such a hankering for shrimp as of late and I know this’ll do the trick to squash that craving!
I think you’ll love the Green Goddess action! You are a cookie and brownie making Goddess, that is for sure :)
That dip looks amazing!
Paige
https://thehappyflammily.com
baking shrimp – that is genius!! and SO easy
I’m not really a big fan of the traditional cocktail shrimp dip. This looks like a way better version and I’m a sucker for anything with basil and lemon. I’ve really tried to prepare my own shrimp as I’m always afraid of over cooking it. By baking it in the oven, I’m sure there’s no way to mess it up :) My mouth is watering already!
The only way would be to overcook it. Shrimp cook so FAST, no matter what method you use, and less is more when in doubt, I’ve found!
Avery! This looks so good (along with EVERYTHING that you make;)) I think my favorite part is that Green Goddess dip! I always love your blog :)
Thanks for the compliments!
Roasting is my favorite way to eat shrimp. And that dip looks delish!
The easiest way, too, I think! :)
I WANT ALL THE SHRIMP!!
True story: my parents went to the store to get food to BBQ their last night here and they bought 1 lb of shrimp. I think my mom had 2, dad had a few….I ate the rest. I easily ate 2 dozen. Okay, they must have been medium…..or so I tell myself. ;)
1 lb of shrimp really isn’t that many! If you’re buying 12-15 count that’s only 12 to 15 and minus what your parents had, you had maybe 8 :)
Whenever I make shrimp cocktail I roast it in the oven its so much better than that water logged shrimp you often
get when served shrimp cocktail and I swear warm shrimp taste way better than freezing cold shrimp can’t wait to try it with your dip recipe.
I used to looooove shrimp cocktail when I was younger but I think there is something about warm (or at least room temp and not freezing cold) shrimp that they do taste better! The flavor just gets brought out in a better way.
You know what is crazy? I have NEVER tried Green Goddess anything!
I know, worst food blogger award goes to ME. But this shrimp sounds amazing, and I love the cocktail sauce switcheroo! Pinned!
Thanks for pinning and in 6 years, this is my first Green Goddess anything post. I’ve had it in my own personal life but never blogged about anything G.G. so don’t feel too badly!
I don’t think I’ve ever cooked shrimp in the oven before but now I have to…the simplicity is genius!! The dip sounds incredible… my basil plants are finally starting to grow enough to start picking. Can’t wait to try this!
This dip is made for you! Between you being able to grow your own ingredients and your adventurous spirit when it comes to trying to new salad dressings and dips, I think you’ll really like this one! And yes roasting, the flavor stays in the shrimp, not in the cooking water and it’s so easy! (although the shrimp cocktail recipe you made of mine, there was tons of flavor in that, but it’s more work…this is mindless!)
I’ve been anticipating making this and I think roasting the shrimp is my new favorite way to cook them. As for the dip…wow!!! Sooo good! I had to control myself with the taste testing. I really love your changes to Ina’s version. I made extra and will be using it on my salad greens. I wish I could ship some of my kale and buttercrunch lettuce to you–both have kind of exploded this week with all the rain.
I am so glad you tried this and enjoyed it and when I was making this dip, I was thinking, Paula is going to LOVE this! It’s a great salad dressing/veggie dip and glad you have extra!
And I wish you could ship me some of your amazing lettuce, too! It sounds amazing!