This healthy lemon baked shrimp is so simple and delicious! It takes less than 10 minutes to make, and it’s dairy-free, paleo, whole30, and AIP.
You know that feeling at 6:30 PM on a Tuesday after a long day when you’re tired, ready to eat dinner and unwind but you just don’t want to take the time to make longer to cook protein? Same. I’ve been there. Chicken can take a while! So can beef. You know what doesn’t really take that long to cook? Fish! Specifically shrimp. Shrimp is delicious, easy to cook, and cooks insanely fast! It’s the perfect protein for when you’re just wanting to get something done quickly but not sacrifice on flavor.
I used to think that cooking shrimp was really hard. I’ve had my fair share of bad shrimp at restaurants and figured it took a lot of finesse. It really doesn’t! Getting a good quality shrimp does go a long way, but when it comes to cooking it, all you need is 5 minutes in the oven.
This easy and healthy lemon baked shrimp recipe is made with minimal ingredients in a fraction of the time it would take to cook a chicken breast of meatballs. Plus, it’s super delicious. Yes, please!
The Ingredients You’ll Need For the Healthy Lemon Baked Shrimp
I can’t express how much of a difference it makes to get wild caught shrimp. It’s far healthier, it tastes a million times better, and it’s more sustainable for the environment. Yes, it’s a higher price tag, but it’s worth it! If you want to save time, you can often buy shrimp that’s already peeled and deveined.
This is a fairly neutral flavored oil that’s great for high heat cooking.
Lemon, garlic, and parsley
These all add flavor to the shrimp without being too overpowering. Feel free to adjust levels to taste.
What can you serve with this shrimp?
There are so many possibilities! I like sauteeing up some zucchini or making zucchini noodles to serve alongside this shrimp. You can also serve it over cauliflower rice, and use it to top salads. The choice is yours!
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This shrimp is easy to make, and tastes great!
- 1 lb shrimp, peeled and deveined
- 2 tbsp avocado oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp parsley, chopped
- 3-4 lemon wedges to serve
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Pat the shrimp completely dry with a paper towel and place onto the baking sheet. Top with avocado oil, lemon, garlic, salt, and pepper. Evenly coat the shrimp on both sides.
- Bake in the preheated oven for 5 minutes. The shrimp should be pink.
- Top with parsley and serve with lemon wedges. Top with additional lemon juice to taste.