One of our go-to weeknight meals!
Lemon ranch shrimp over rice, cooked carrots & a cucumber salad or with rice & broccoli.
SHEET PAN LEMON RANCH SHRIMP
If you’re an OG follower, you know. This easy recipe is a family favorite and a longtime staple in our weeknight meal rotation. Serve with rice and a side of carrots or cucumber salad.
INGREDIENTS
1.5 lb. bag of shrimp (thawed if frozen)
Packet of Hidden Valley Ranch Seasoning
4-8 tablespoons of butter
1-2 lemons
INSTRUCTIONS
Add shrimp to a baking dish.
Sprinkle with ranch seasoning.
Top with pats of butter and sliced lemons.
Bake at 350 degrees for 15 minutes or until done.
THE BEST RICE // 1 cup of jasmine rice + one cup of water. Pressure cook on high for 3 minutes & slow release for 12. You can also sub the water for coconut milk!
COOKED CARROTS // Bake at 425 for 20-25 min with avocado oil, salt & pepper. Sprinkle honey as a garnish when they are fresh out of the oven for some extra sweetness. The kids & Zach like parm sprinkled on them but I don’t.
CUCUMBER SALAD // Apple cider vinegar + a smidge of olive oil & season to taste. You can add garlic, red pepper flakes or just keep it light & refreshing.
