Tuesday, February 26, 2013

Italian Shrimp

I've become a bit obsessed with everything coconut oil these days. I supposed I've jumped on the coconut oil bandwagon, and for once, I'm proud of following a trend. Coconut oil is amazing. More on that later. I saw a recipe pinned on pinterest for this delicious sounding shrimp. Where the source came from, I will never know, since the pin doesn't actually lead you to a recipe, just a blog with a bunch of pictures.

I modified the recipe a little and John proclaimed this to be the best shrimp he's ever had, just like the pinned claimed it would be. Note: he didn't know this was supposed to be the best shrimp ever! :)

Image found here
1 lb shrimp
1/2-1 cup coconut oil (the actual recipe calls for butter)
1 lemon
Italian seasoning

Melt coconut oil/butter on a foiled line cookie sheet.
Thinly slice the lemon and place slices on top of the melted butter.
Place shrimp on top of the lemon slices and sprinkle with Italian seasoning to your liking. I used a generous amount. Bake at 350 degrees for 12-15 minutes. 

We mixed the shrimp into some leftover fried rice, and it was pretty darn good. This will definitely be a recipe we will recycle over and over again. I'm convinced the coconut oil is what made it SO good, but, you can never go wrong with something soaked in actual butter, either!


  1. Thanks Amy, I tried coconut oil in my smoothy. I'm thinking this sounds easy and good for Sunday dinner.

  2. That looks/sounds awesome and I don't even like shrimp. I still need to try some coconut oil on my hair and in my smoothies.

  3. Michael says it was pretty good, he did take all the left overs so you know it was yummy!