Friday Foodspiration: Baked Lemon Shrimp

Every week my son grabs the grocery store ads, finds a marker, and circles all the things that he wants to eat that week. Lots of fruits and veggies, but also chips and cookies that he knows I’m not likely to buy.

Last week he circled all the shrimp. He’s only tried it a few times, but I knew if it was his idea he was much more likely to eat it . . . And he did.

This simple recipe takes just 10 minutes to prep and 5 minutes to cook. It was on the table with some pesto zoodles in no time. I’m so glad he got us out of our chicken rut!


  • 1 lb Shrimp, peeled and deveined

  • 2 tbs Olive Oil

  • 2 tbs Lemon Juice

  • 1 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tbs Italian Seasoning

  • 1/2 Lemon, sliced


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Pat the shrimp dry with a paper towel and place on baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with seasoning and toss to coat.

  3. Arrange lemon slices on baking sheet with shrimp. Bake for 5-6 minutes or until shrimp is cooked through.

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