Baked Lemon Shrimp

Jan
23

I love shrimp scampi but I have been on a health kick lately so I wanted to make a light version. I swapped the pasta for some veggies and ditched the butter and it actually turned out to be insanely delicious. It was also really simple to put together and baked up in no time.

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I love how fresh and light the ingredients are in this dish. You need some large shrimp (peeled and deveined), zucchini and squash, shallots, garlic, lemon, olive oil and some flat leaf parsley and chives. I kept the seasoning super simple by using only Kosher salt and some crushed red pepper flakes.

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Start the marinade by putting the chopped shallots and garlic into a large mixing bowl.

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Then add in the juice of 3 lemons.

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Season with salt and crushed red pepper

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Add in the olive oil and whisk everything together.

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Next, add the shrimp to the marinade, toss, cover and set aside for 20-30 minutes

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While the shrimp is in the marinade, slice the zucchini and squash into thin rounds.

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Place the zucchini and squash rounds in the bottom of a large baking dish.

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Pour the shrimp and all of the marinade all over the veggies.

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Make sure all of the veggies are coated with the marinade and bake in a 400 degree oven for 20 minutes.

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While the shrimp is cooking, chop the parsley and the chives.

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When the shrimp comes out of the oven, top with the fresh herbs and serve immediately. You can also serve this one cold! Enjoy!

 

Baked Lemon Shrimp

Ingredients

  • 1 lb large shrimp
  • 3 lemons, juiced
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 zucchinis, sliced
  • 2 squash, sliced
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 tablespoon fresh chives, chopped

Instructions

  1. Preheat the oven to 400
  2. In a large mixing bowl, add the chopped shallots, garlic, lemon juice, olive oil, salt and crushed red pepper and whisk
  3. Add the shrimp to the marinade, cover and set aside for 20-30 minutes
  4. Layer the bottom of a baking dish with the sliced zucchini and squash
  5. Pour the shrimp and marinade over the zucchini and squash and bake for 25 minutes
  6. Top with the fresh parsley and chives and serve immediately or refrigerate and serve cold
https://martinfamilystyle.com/baked-lemon-shrimp/

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