Incredibly delicious Garlic Butter Shrimp dish. Buttery jumbo shrimp baked with garlic, lemon zest, fresh sage and MELT® organic butter spread. This dish can be made as dinner, appetizer or even finger food for the party.
Garlic Butter Shrimp
It’s not often (actually it’s pretty rare) that I use butter in cooking. Morning toast, pancakes, waffles, baked goods, yes, they need their butter. In cooking, on the other hand, I prefer using vegetable or olive oil as a healthier option. There are exceptions of course! One of those exceptions happens to be my favorite shrimp dish, Shrimp Scampi. Since that dish is made with a good amount of butter, I don’t make it too often.
This Garlic Sage Butter Shrimp is a variation of my favorite shrimp dish and it is heavenly! It’s also made with and great new ingredient that I learned about just recently.
This dish is made with MELT® organic butter spread, which is a healthier alternative to butter. It’s a luscious organic spread made from healthiest fruit- and plant-based organic oils like virgin coconut, flaxseed, hi-oleic sunflower, palm fruit, and canola for a much healthier butter alternative. It bakes, sizzles, drizzles, and melts just like butter, so it’s easily substituted in everyday cooking and baking. These spreads are also dairy free, soy free, trans-fat free, and gluten free. Most importantly, it’s available in Honey and Chocolate, which I can’t wait to try.
I absolutely loved substituting MELT in this dish. The whole favor pallet of this butter spread was perfect. It has a rich, nutty and subtly sweet flavor. This nuttiness and slight sweetness is absolutely perfect along side of garlic and fresh sage. These shrimp were finger-licking good!
Garlic Butter Shrimp
Ingredients
- 1 lb jumbo shrimp or any size you prefer
- 8 Tbsp butter
- 4-6 garlic cloves
- 1 lemon - zest only
- 6-7 fresh sage leaves
- 1 tsp coarse salt more or less to taste
- 1/2 lemon - juice only
- 1/3 cup shaved parmesan cheese
Instructions
- Preheat oven to 375°.
- Clean and de-vein shrimp in needed and then, rinse them in cold water. Pat the shrimp dry with a paper towel.
- In a casserole dish that will comfortable fit the shrimp, combine butter, pressed garlic, lemon zest, minced sage, and salt. Pop it into the preheated over for about 5 minutes to melt.
- Once melted, carefully take it out of the oven, and whisk it together. Add cleaned shrimp and mix them well in the butter mixture. Spread evenly through the dish and put it back in the oven.
- Bake for 10-15 minutes, depending on the size of your shrimp. (Jumbo shrimp will take closer to 14-15 minutes.)
- Take them out of the oven and squeeze some lemon juice over shrimp. Carefully stir to mix.
- Spread shaved Parmesan cheese over the top and serve with your favorite side dish or as an appetizer.
Nutrition
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*Disclosure: This is a sponsored conversation written by me on behalf of MELT® Organic. The opinions and text are all mine. #ButterImprovement *
Marisa Franca @ All Our Way says
Seafood is wonderful and we have it several times a week. Although the fish we’ve been eating has been from Publix instead of the Gulf — we’re hoping that changes soon. I would love to try the new spread. We also use butter – sparingly. I also use a lot of coconut oil. It is great for veggies but I love that butter taste – is it salted? I don’t like salted butter. Your photos make me want to grab a piece of bread and tie into that sauce.
lyuba says
If you want to find this butter while you’re in FL, it’s at WinnDixie. I know every state had them in different stores and FL has them in WinnDixie. I do like it and it will last me a while since I don’t use much butter.
It’s not salted!
Thank you, Marisa! 🙂
Sonali- The Foodie Physician says
Gorgeous as always! I love garlicky shrimp and MELT sounds like a great product. Thanks for sharing!
lyuba says
Thank you, thank you, dear!!
This shrimp was so good! 🙂
Tina says
I’ve never seen this before in our local stores, it looks nice.
lyuba says
You should definitely check out on their site to see which of your local stores carry it. I really like this spread 🙂