Easy Peasy Lemon Squeezy

Isn’t it lovely when something in your day feels like this? My son Jack tells me the quote comes from a movie about golf called “The Greatest Game Ever Played.” I just know it’s fun to say and sometimes applies to the kitchen.

I happily spend all kinds of time experimenting with ingredients, tools and techniques as I create recipes to share with you. I wish I could say all those hours in the kitchen translate into wonderfully organized weeknight meals – no such luck! I don’t know about you, but my real life involves a fair amount of sorting out not only what we’ll eat for dinner, but who’ll be home to eat it, especially during the week. This daily dance is just one reason I love having a few dishes up my sleeve that are quick, easy, versatile and, of course, delicious.

This Roasted Shrimp is one of my favorites. Gotta love a recipe that takes 10 minutes to prepare and 8 minutes to cook – now that’s easy, peasy, lemon squeezy! These shrimp work beautifully with my Weeknight Marinara for a quick pasta dish, on top of my Great Greek Salad or simply tossed with greens for an easy, filling dinner. Look for them to reappear in a terrific curry dish I’m working on for April.

I almost always make a double batch of this Roasted Shrimp and often bring it, with the Lemony Cocktail Sauce, to parties or happy hours. People love it so much, I’m almost embarrassed to tell them how easy it is to make (I always do, though!).

I hope you enjoy these Roasted Shrimp. I’d love to hear about your favorite ways to serve them too.

Roasted Shrimp with Lemony Cocktail Sauce

This shrimp is the bomb! It's simple to make and every time I bring it as an appetizer to a party, people ask for the recipe. It's also perfect with my Weeknight Marinara and watch for a fabulous curry recipe later this month.

Servings people

Prep Time 10

Cook Time 8

Total Time 18

Ingredients

Roasted Shrimp

1 pound raw shrimp peeled and deveined
1.5 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 small lemon

Lemony Cocktail Sauce

1/4 cup ketchup
1 tsp worcestershire sauce
1 tbsp lemon juice 1/2 a lemon
1/2 tsp horseradish fresh or jarred

Instructions

Preheat the oven to 400 degrees
If the shrimp is frozen; either let it thaw in the refrigerator overnight or run it under cold water for 5 to 10 minutes. The shrimp will bend easily when it's thawed. I always buy frozen shrimp that has been peeled & deveined, it saves time and eliminates the ickiness of deveining shrimp!
Place the shrimp in a large bowl, add the oil, salt and pepper. Gently mix together. If you are serving the shrimp as an appetizer, leave the tails on. If you are serving it as a main dish, take them off
Place the shrimp on a sheet pan. Be sure the shrimp are in a single layer and not overlapping
Roast the shrimp for 6 to 8 minutes until done. They will be pink and firm to the touch
Serve with lemon slices and Lemony Cocktail Sauce (recipe below). These shrimp are also fabulous with my Weeknight Marinara recipe or with my Great Greek Salad (check the recipe index)

Lemony Cocktail Sauce

I love fresh horseradish! It has a wonderful, mellow flavor. You are apt to find it in the produce section of large grocery stores or co-ops. Just peel and grate with a microplane. I store a hunk in the freezer along with my knob of ginger. If you can't find it, horseradish in a jar is great
Place the ketchup, worcestershire sauce, (Lea and Perrins brand is gluten free according to their website), lemon juice and horseradish together in a small bowl
Mix well and serve with the shrimp. Refrigerate left over sauce for up to a week.

Course: Appetizer