Lemon Parsley Roasted Shrimp

Hello FODMAPers. I hope you are enjoying the last days of summer.  I am up at my Maine cottage just taking in a few last days of this gorgeous weather. But, I did want to share a quick, delicious recipe with you! These garlic and lemon infused roasted shrimp are pretty darn delicious!

So…grab a bag of e-z peel raw shrimp and get cookin’! These roasted shrimp make a great appetizer or evening meal.

Light, tasty and little cook time required.

Roasted Shrimp w: Parm and ParsleySo inviting, right?

Serve with roasted veggies or a salad! Roasted shrimp

Lemon Parsley Roasted Shrimp

Ingredients

  • 1 pound extra large shrimp (peeled and de-veined, can leave tail shell on, if desired)
  • 2 tablespoons garlic infused oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • sea salt and pepper, to taste
  • 1/4 cup shredded Parmesan
  • 1/4 freshly chopped parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly oil cookie sheet.
  3. Pat shrimp dry with paper towel and add to cookie sheet in even layer.
  4. In small bowl, whisk together oil, lemon, crushed red pepper, sea salt and pepper, to taste and drizzle evenly over shrimp.
  5. Roast shrimp for 6-8 minutes, until cooked through and opaque.
  6. Remove shrimp from oven and sprinkle with shredded Parmesan and fresh parsley.
http://blog.katescarlata.com/2015/09/15/lemon-parsley-roasted-shrimp/

So, I was invited to do a filmed update on FODMAPs for one of the big GI conferences coming up this fall, how cool is that?  I will be filmed in California in late September! Pinch me!

During the same trip to California, I will be attending the Gut Microbiome conference geared toward gut microbiome research including how our diet and antibiotics impact this delicate ecosystem…so will be sure to provide some updates after I digest all the info myself.

Have a great week!