Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons of fresh lemon juice
 2 garlic cloves, minced
 2 ½ tsp sweet paprika
 ¼ tsp cayenne pepper
 Coarse salt
 2 tbsp honey
 ¼ cup extra virgin olive oil
 1 ½ lbs large shrimp, peeled and deveined
 1 cup Odyssey® Greek Sour Cream
 ¼ cup celery leaves, finely chopped
1

Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon, garlic, celery seeds, paprika, cayenne, 2 tsp salt, honey and oil in a large bowl. Add shrimp and toss to coat.

2

Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

3

Meanwhile, make the dip. Stir together lemon juice, sour cream, celery leaves and ¼ tsp salt.

AuthoradminYields1 Serving

Authoradmin

 

Ingredients

 Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons of fresh lemon juice
 2 garlic cloves, minced
 2 ½ tsp sweet paprika
 ¼ tsp cayenne pepper
 Coarse salt
 2 tbsp honey
 ¼ cup extra virgin olive oil
 1 ½ lbs large shrimp, peeled and deveined
 1 cup Odyssey® Greek Sour Cream
 ¼ cup celery leaves, finely chopped

Directions

1

Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon, garlic, celery seeds, paprika, cayenne, 2 tsp salt, honey and oil in a large bowl. Add shrimp and toss to coat.

2

Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

3

Meanwhile, make the dip. Stir together lemon juice, sour cream, celery leaves and ¼ tsp salt.

Roasted Buffalo Shrimp
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19December
2018

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