I discovered tarragon when I was in college. Yeah, I tasted béarnaise sauce before that time, but I had not cooked with it myself until college. It all started when I was planning a fish dish for a small dinner party. I was making a main course with a delicious meaty white fish and lots of butter. I had never experimented with tarragon, but I thought…what the heck. Might as well try it. I’m so glad I did! I instantly fell in love with this sweet distinct herb. Frankly, I was surpirsed at how much I liked it since I don’t enjoy licorice. For a time, I wanted to put tarragon in everything, but I learned to contain myself. The Roasted Shrimp with Tarragon Green Goddess Dressing compliment each other perfectly in this quick and easy dish.
Roasted Shrimp with Tarragon
I love shrimp. Since I was a little girl, I would get shrimp for a meal when I could. Shrimp alfredo, shrimp cocktail, anything with shrimp and I was on it! These little guys are high in calcium, omega-3’s, iodine and protein. According to the USDA database, a whole pound of shrimp comes in at about 4 net carbs. This is not too shabby for a whole pound of tasty protein.
Green goddess dressings are full of herbs and nice and reamy. They usually contain some triple combination of fresh herbs, sour cream, and mayonnaise. Tarragon perfectly compliments the sweet flavor of the fresh roasted shrimp, buttermilk gives it a little bite, and fatty mayo lends keto-friendly fats. You can get the full recipe for my Keto Tarragon Buttermilk Green Goddess Dressing here.
Serve this as an appetizer on some tasting spoons, or as a light lunch main course with a side salad. Any way you serve it up, this will be a hit at your next spring or summer party.
Roasted Shrimp with Tarragon Green Goddess Sauce
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Roasted Shrimp with Tarragon Green Goddess Sauce
This wonderful light dish is perfect as an appetizer or a light main dish served with a side salad. The sweet shrimp really highlights the wonderful flavor of the tarragon.
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Print Recipe
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Servings:
4 servings
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Prep Time
10 minutes
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Cook Time
8 minutes
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Passive Time
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Ingredients
- 1 lb Shrimp Raw, 12 to 15 count if available
- 4 oz Mayonnaise (Duke's Recommended)
- 4 oz Sour Cream
- 2 tbsp Buttermilk
- 1/2 cup Italian Parsley Roughly Chopped
- 1 tbsp Tarragon Roughly Chopped
- 1/2 tbsp Chives Roughly Chopped
- 1/2 tbsp Lemon Juice
- 1 tsp Garlic Minced
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Servings:
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servings
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Units:
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Instructions:
- Heat oven to 400 degrees.
- Peel shrimp, but leave tails on. Devein the peeled shrimp. Set on a sheet pan covered in parchment. Drizzle with a little olive oil and season with salt and pepper. Roast for 8 to 10 minutes, or until pink throughout and firm. Remove from oven and set aside.
- Meanwhile, in a food processor, blend all of the remaining ingredients until thoroughly blended. Season with salt and pepper to taste. If mixture is not thin enough, add a little bit more lemon juice until desired consistency is reached.
- I like to serve these as an appetizer either with a bowl in the center of a plate with the sauce and shrimp surrounding it, or in appetizer spoons with a generous dollop of sauce and shrimp on top. See my photo in the post for a plating idea. Either way, you can't go wrong!
Notes:
Nutrition Facts per Serving - including 1/4 of the dressing:
Calories: 346 | Total Fat: 30g, Saturated Fat: 7g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 14g, Trans Fat: 0g | Cholesterol: 206mg | Sodium: 816mg | Potassium: 17mg | Total Carbohydrates: 3g, Fiber: 0g, Sugar: 1g, NET CARBS: 3g | Protein: 16g
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