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.
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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This way of making shrimp is incredible and the dip is to die for! Do you think the dip could be made a day or two ahead?
I’m so glad you love it! This recipe is posted from my early days of blogging like 15 years ago and brings back such nice memories for me!
I think it would be fine to make the dip in advance by a day or two. It may oxidize and turn slightly darker in color but it shouldn’t effect the taste. For the shrimp though I would cook them the day you plan to consume them.
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!