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.
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. It’s a perfect recipe for a no-fuss party appetizer, an easy lunch, or a perfect clean-eating weeknight dinner. The dip is a creamy mix of basil and green onions with lemon juice and garlic for added flavor. It’s a nice change-up from standard cocktail sauce, it’s green so it feels healthy, 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.
Yield: serves 2 to 4, recipe is easily doubled, tripled, etc.
Prep Time:
5 minutesCook Time:
7 to 10 minutesTotal Time:
15 mintuesShrimp
Green Goddess Dip
Adapted from Ina Garten
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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