Hello, friends. It’s been a long week of twelve hour work-days, topped off with a two-day headache. Bleck. But I’ve made it to Friday, and the day has been all mine. And what should one do when one has the day to herself? Gorge on shrimp, of course.

Let me preface this by saying that I love 2.0, and can’t imagine life without him. And when he travels, I miss him terribly. But, as I have told you before, he doesn’t like shrimp, and I, on the other hand, adore it. So, with 2.0 still on a golf trip, I indulged big-time this afternoon. It was a shrimp festival for one. It wasn’t pretty, but oh, it was divine.

This little recipe is very tasty. Just a few ingredients that can be thrown together in about five minutes. I use frozen shrimp, so it takes about 12 minutes to cook. If you had fresh shrimp, it would take only a few minutes. Often, when I buy frozen shrimp, I buy deveined, tail-on shrimp that has been peeled. But last week, I picked up two bags of deveined beauties that still had their shells on. I don’t mind peeling the shrimp as I eat them, and it probably keeps some of the flavour in. However, when feeding guests, I tend toward the peeled variety. You might consider the same.

When you have cooked your shrimp, and it is opaque, remove the pan from the oven. Squeeze a little extra lemon juice over the whole dish. Take a few pretty pictures so people will think that you are civilized and eat with utensils. Then put the baking sheet on a pot holder. Place the sheet on an eating surface in front of you. Peel the shrimp with your fingers and dredge it through the hot, lemon-garlic sauce in the pan. Eat every last shrimp with no interruption. And no utensils.


. . .

movita’s lemon garlic shrimp – download

  • 1 package uncooked frozen shrimp (I prefer deveined, tail on shrimp, peeled or un-peeled)
  • 1/4 cup margarine
  • 4 cloves garlic, peeled
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon parsley flakes
  • juice from one whole lemon
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste

Rinse shrimp in cold water to separate and then place on foil-lined rimmed baking sheet. Place margarine, garlic, red pepper flakes, parsley flakes, lemon juice, salt and pepper in a food processor and pulse until combined. Drop butter mixture in globs over shrimp (pour any lemony liquid over the shrimp as well). Bake at 350° for about 12 minutes, or until shrimp is opaque. If you’ve got an extra lemon, squeeze a little extra lemon juice over the shrimp before serving.



  1. emmalina73 on March 12, 2011 at 6:55 pm

    Ok, I have to tell you. It’s no good. I can’t base this relationship on a lie. I don’t like shrimp. There, I said it. I love cookies, cakes, banana breads and all the other deliciousness but shrimp is just not happening.

    Please don’t hate me.

    And please make me some cakes and send them through the post. Seriously. That is actually what I want you to do. Hugs!

    • movita on March 13, 2011 at 7:28 am

      I am stunned. S-T-U-N-N-E-D. But I don’t hate you or 2.0 for your shrimp inadequacies. On the contrary – your poor taste means more shrimp for me…

      As for the cakes, I will have to consider shipping methods. How much weight do you think a pigeon can handle?

  2. tinkerbelle86 on March 13, 2011 at 11:31 am

    wow this looks yummy!

  3. movita beaucoup on May 11, 2015 at 10:24 am

    Comments on this post are now closed as it was published in March 2011. Happy cooking!