Roasted shrimp with green goddess dressing
Green goddess dressing is a bit of a classic, but my version is plant-based and uses avocado instead of the traditional mayonnaise for the creamy element. Use it as a dip to go with some juicy, simply roasted shrimp!
YIELDS
8
Ingredients
Green Goddess Dressing
- 1 1/2 cups flat-leaf parsley, roughly chopped
- 1/2 cup spinach, roughly chopped if large
- 1/4 cup tarragon leaves
- 2 lemons, juice freshly squeezed
- 1 clove garlic, peeled and whacked
- 2 stems green onion, dark and light green parts, roughly chopped
- 1 pinch cayenne
- 1 tablespoon maple syrup
- 3 tablespoons water
- 1/2 avocado, seeded and peeled, roughly chopped
Roasted Shrimp
- 425 g shrimp, thawed, peeled, and deveined (31-40 count)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 7 turns freshly cracked black pepper
Directions
Green Goddess Dressing
- Add parsley, spinach, tarragon leaves, lemon juice, garlic, green onion, cayenne, maple syrup, and water to a small blender and blend until smooth.
- Add avocado to a blender and blend again until smooth. Adjust seasoning to taste. Refrigerate until using. TIP: The smaller the blender the better.
- Cover and refrigerate unused dressing for up to two days.
Roasted Shrimp
- Preheat oven to 400F and line a rimmed baking sheet with parchment paper.
- Add shrimp to baking sheet, drizzle with olive oil, season with salt and pepper, toss together to coat, and arrange in a single layer.
- Roast for seven to nine minutes until shrimp are firm, pink, and fully cooked.
- Serve warm, with Green Goddess Dressing for dipping. Enjoy!
