Easy Baked Shrimp Over Butternut Squash Risotto
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Cook time: 
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Serves: 4 servings
An easy baked shrimp recipe served over Alexia Butternut Squash Risotto.
  • 1 Tablespoon coconut oil, melted
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 2 cloves garlic, minced
  • ½ cup fat free chicken broth
  • 2 teaspoons Italian seasoning
  • 2 medium green onions, sliced (greens and all)
  • 1 pound medium, tail on, shrimp
  • freshly cracked black pepper, to taste
  • 4 servings prepared Alexia Butternut Squash Risotto
  1. Preheat oven to 400° F.
  2. Place shrimp in a single layer in a 9x13 casserole dish.
  3. In a small bowl, whisk together melted coconut oil, lemon juice and zest, garlic, broth, Italian seasoning and green onions. Pour over the shrimp.
  4. Bake for 10 minutes, or until shrimp are done.
  5. To serve, plate ½ cup Butternut Squash Risotto and top with 1 serving of baked shrimp. Sprinkle with fresh cracked black pepper, to taste.
Recipe by Dine and Dish at https://dineanddish.net/2017/11/easy-baked-shrimp/