Welcome Monday, and hello everyone! It’s a new week, with new recipes, and easy meals headed your way! This isn’t going to be such a hectic week like last week was… that’s when meal planning and organizing (and left overs re-done) help our family out! More on that later this week, but first I want to share with you a great weeknight meal. Everything (the whole meal from start to finish) comes in under 30 minutes, and what I love is that you feel like you’re eating something a little fancier! Today I’m sharing with you Baked Lemon-Garlic Shrimp. Oh yes my friends… seafood on a monday night!
I served the rice over a bed of basmati rice, added a little extra cilantro for a fresh taste, and a side salad with a Sweet Honey Lime Vinaigrette! It made for a fresh tasting meal, and every one (well Clint especially because he loves seafood in any form) loved it. I loved it because it was quick and easy prep, easy clean up, and a homemade weeknight meal… that means I get to spend a little more time with the kids (something I’m really trying to get in these days with a baby expected in about 6 weeks!).
The Ingredients for the Baked Lemon-Garlic Shrimp:
- 1 lb Shrimp, peeled and raw
- 1/4 cup lemon juice
- 3 cloves of garlic, minced
- 1/2 cup Olive Oil
- 1/2 tbsp cumin
- salt & pepper to taste
- Preheat your oven to 400 degrees
- Place your shrimp in a shallow baking dish, making sure they are evenly spread out (nothing is on top of each other)
- Mix the remaining ingredients in a small bowl whisking everything together. Pour over the shrimp and make sure everything is coated well.
- Place dish in the oven and bake of 8-10 minutes, turning once half way through.
I recommend that while you have that on the go, you make your rice, and chop the vegetables for your salad. I know we eat a lot of salad here, and yes I have been trying to curb that a little, and mix up more side dishes, but I do believe it’s an easy way to get vegetables into your meal, and in this case, it means less steaming, and less time baking them (for example if you were to roast them).
I made a delicious and easy spinach salad which had red peppers, red onions, cucumbers, and pretty much any spare vegetable I had in the fridge available. To compliment the shrimp and bring some unity to the meal I made a simple Sweet Honey Vinaigrette.
Sweet Honey Vinaigrette
- 1/8 cup Olive Oil
- 1 tbsp white wine vinegar
- 1-2 tsp lemon zest
- 1 tbsp honey
Mix everything in a mason jar and shake until combined. Place salad ingredients into a bowl, and pour over. Toss everything together and serve immediately!
Don’t you love when a meal comes together so easily?! And when the flavours blend and compliment makes your meal feel intentional… not slapped together quickly (don’t get me wrong, that happens in our family… and these days a little more then I would like to admit). It just makes your dinner that much more enjoyable.
With that being said, I want to give you a little heads up with what you will be seeing in the upcoming months here on Fuchsia Freezer. I am working on some fantastic new recipes, and come August when our little girl comes, I will still be here and posting regularly, and I will also have some surprises for you as well!
Thank you so much for stopping by today! I love hearing from you and will respond if you have any questions. Feel free to comment below and if you are looking for more fun, feel free to follow me on Instagram, Twitter and on Facebook. I hope you have a wonderful day, a wonderful week, and we will chat soon!! Cheers! xo