Baked Shrimp In Lemony Garlic Sauce Recipes

BAKED SHRIMP IN LEMONY GARLIC SAUCE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Arange shrimp in a single layer in a 13 x 9 inch baking dish coated with cooking spray.
• Combine lemon juice with butter, garlic, Worcestershire sauce, lemon pepper, and red pepper.
• Pour mixture over shrimp.
• Bake at 425 degrees Fahrenheit for 8 to 10 minutes or until shrimp are done.
• Sprinkle parsley over shrimp; serve immediately.
• Serving size is 3 ounces shrimp with 2 Tablespoons sauce with 3 points per serving.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

BAKED LEMON-PEPPER SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

LEMON GARLIC BAKED SHRIMP

Steps:

• Pre-heat oven to 450 degrees.
• Slice garlic very thin; shell shrimp; chop parsley.
• Bake garlic in oil in a small baking dish for 5 min.or until lightly colored.
• Add shrimp, 1 tbsp.lemon juice, salt and pepper to taste.Toss to combine.
• Bake until shrimp are just cooked through, about 6-8 minutes.
• Stir in rest of lemon juice.
• Sprinkle parsley over all; serve with crusty bread.

BAKED LEMON SHRIMP WITH GARLIC

Steps:

• Preheat oven to 450°F.
• In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
• Serve shrimp with rice and lemon wedges.

LEMONY GARLIC SHRIMP WITH PASTA

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

LEMON-GARLIC BAKED SHRIMP

Steps:

• Preheat oven to 450°F.
• Thinly slice garlic and shell shrimp. Very coarsely chop parsley. In an 8-inch round shallow baking dish bake garlic in oil in middle of oven 5 minutes, or until garlic is lightly colored. Add shrimp, 1 tablespoon lemon juice, and salt and pepper to taste and toss to combine. Bake shrimp, turning them once, until just cooked through, 6 to 8 minutes. Stir in remaining tablespoon lemon juice.
• Sprinkle parsley over shrimp and serve with bread.