Lemon and Garlic Shrimp with Steamed Veggies, Crudité and Dip


The whole family will love this simple weeknight dish. It’s super flavorful and buttery without being too heavy. It is sure to become one of your go-to quick meals!

For the shrimp
1 pound frozen raw organic shrimp , (peeled and de-veined)
7 tablespoons organic butter, at room temperature, divided
1⁄4 bunch fresh organic Italian parsley, chopped
1⁄2 teaspoon kosher salt
1⁄2 teaspoon crushed red pepper flakes
4 cloves organic garlic, peeled and minced
  zest from one organic lemon, (about 1 tablespoon)
2 tablespoons organic lemon juice, divided
For the steamed veggies
1 pound small-medium organic red potatoes
1 medium organic onion, cut into slices no bigger than ¼-inch thick
1 medium head organic cauliflower, cut into bite-size florets
  salt and pepper, to taste
For the crudité and dip
2 cups full-fat plain organic yogurt
1 packet Simply Organic Ranch Dressing Mix or French Onion Dip Mix
4 large organic celery stalks, cut into 3-4-inch pieces
4 medium organic carrots, cut into 3-4-inch pieces
  1. Preheat the oven to 375º F.
  2. Rinse the shrimp, pat dry, and place in a large baking dish.
  3. In a small saucepan, melt 6 tablespoons of butter and then add the parsley, salt, red chili, garlic, lemon zest, and one tablespoon of lemon juice. Stir to combine.
  4. Working quickly, pour the butter mixture over the shrimp and use a spatula or large spoon to mix, coating the shrimp with the mixture. The butter will begin to solidify and adhere to the frozen shrimp, this is fine. Spread the shrimp out so they are mostly in a single layer.
  5. Bake for 15 minutes, until the shrimp are pink and opaque and the butter is hot and bubbly.
  6. While the shrimp bakes, steam the vegetables. Heat water in a steamer to a simmer. Cut the potatoes in half, then cut each half in half, then slice into ¼-inch slices. Put the potato slices into the steamer and set the timer for 10 minutes. Slice the onion and place it into the steamer. Lastly, place the cauliflower florets into the steamer. After 10 minutes check for doneness, if you’d like your veggies a little softer, steam another couple of minutes.
  7. While the shrimp finishes baking and the veggies steam, prepare your crudité and dipping sauce. Thoroughly mix the yogurt with the seasoning packet and set aside. Chop the carrots and celery.
  8. To serve, toss the steamed veggies with the remaining tablespoon of butter and lemon juice and season with salt and pepper. Serve the shrimp and the sauce from the cooking pan either over the steamed veggies or next to them. Enjoy the crudité and dip on the side.

Source: Heather Pratt

Tips for What to Do With Excess ingredients: Leftover parsley can be used to top eggs, chicken, fish, soup or salads. It can also be added to smoothies or made into pesto.