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.
So inviting, right?
Serve with roasted veggies or a salad! 
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
- Preheat oven to 400 degrees F.
- Lightly oil cookie sheet.
- Pat shrimp dry with paper towel and add to cookie sheet in even layer.
- In small bowl, whisk together oil, lemon, crushed red pepper, sea salt and pepper, to taste and drizzle evenly over shrimp.
- Roast shrimp for 6-8 minutes, until cooked through and opaque.
- Remove shrimp from oven and sprinkle with shredded Parmesan and fresh parsley.
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!
Jan
Hi Kate,
This week I have prepared several of your recipes and I have to say, they were delicious! The Baked Shrimp Scampi and the Fresh Mozzarella, Spinach and Basil Lasagna have become two of my family’s favorites, as well as the Zucchini Stacks. Thanks so much for these great recipes! I’m anxious to try the Lemon Parsley Roasted Shrimp.
Melissa
Thank you for this recipe idea Kate. I made it this evening and it was delicious. No garlic for me just yet. For a spin, I put the shrimp over volcano rice tossed with sautéed spinach. Grapes for dessert.
katescarlata
Good job, Melissa. Glad you liked the shrimp recipe!
Phil Paroian
I can’t eat shrimp, but would I correct to presume that this would equally well with chicken cutlets?
Kathryn
This recipe was a hit! I found it was even better as leftovers — I kept them chilled. Perfect for on a salad or quick addition of protein. Thank you for sharing!
katescarlata
Yay, Kathryn! Glad to hear that!