A healthy outside starts with a healthy inside!

Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Citrus Roasted Shrimp

Thursday, June 06, 2019
8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste

  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods

Recent Posts


garbanzo beans potato blueberries eggplant Guacamole Toast brussel sprouts Chicken gorgonzola peppers hoisin sauce Beet-and-Apple Salad Gruyère cheese heavy cream Almonds lime Ginger cucumber smoothie curry powder avocado salad Honey Chipotle Italian seasonings garlic ghee Shallot tahini honey fresh sage berries hash browns Kiwi roasted Roasted Brussels Sprouts bell peppers sweet potatoes macaroni salad ham Arugula pumpkin eggs fruit stir-fry cheese onion Chicken and Broccoli Stir-Fry sourdough bread apricots tomato paste apple roasted beets cambozola Broccoli salad peaches Roast Chicken chicken broth oregano soup Giada's Herbed Quinoa carrots pecans gluten free tomatoes Easy Frittata beets chicken salad breakfast nachos Squash Salsa breakfast sandwiches Organic 3-Bean & Vegetable Soup casserole pasta greek yogurt sugar broccoli salad Reggiano Cheese MACA lemon chili strawberries Guacamole cumin cashews mayo kalamata olives quesadillas vegetables summer yogurt cauliflower crust pastry cream Wraps paprika pomegranate avocados rosemary almond butter sunflower seeds butter bacon sweet potato cucumbers pomegranate molasses summersalad horseradish pear Cinnamon raisins parsley bell pepper Citrus Roasted Shrimp banana Fruit Smoothie Lemon juice walnuts ACV Zucchini Parmesan Crisps Salmon dr axe roasted veggies Southwestern Salsa apple cider vinegar grapes quinoa gnocchi roasted carrots Lemon Sage Tilapia Glaze Carrot croutons tilapia pie crust zucchini Gazpacho thyme Cauliflower Pizza sage leaves hummus vanilla bean white beans oranges chard leaves banana split lemon zest black bean Budda Bowl goat cheese dressing green beans pumpkin puree spinach croissants bruschetta cloves mushrooms tomato juice Bartlett pears spicy salmon red wine vinegar almond milk medjool dates garlic chia seeds white wine vinegar avocado scallops cashew cannellini pistachios olive oil cranberries plums Dip protein powder coconut clove