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.
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