Best 7 Lightened Green Goddess Dressing With Grilled Shrimp Recipes
Green goddess dressing is the perfect way to add flavor to light summer meals. This lightened-up version uses Greek yogurt and avocado instead of sour cream and mayonnaise, reducing calories and unhealthy fats while still providing a creamy, tangy dressing. This version is served with grilled shrimp for a healthy, flavorful meal.
Here are our top 7 tried and tested recipes!
GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING
Provided by Stuart O'Keeffe
Time 20m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
- For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
- For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
- For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.
ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
LIGHTENED GREEN GODDESS DRESSING WITH GRILLED SHRIMP
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 10m
Number Of Ingredients 10
Steps:
- For the sauce, in a food processor, pulse parsley, anchovies, scallion, and garlic until scallion and parsley are finely chopped. Add mayonnaise, yogurt, and vinegar; pulse until combined. Season with salt and pepper.
- For the shrimp, heat the grill to medium high; lightly oil grates. Peel and devein shrimp. Thread shrimp horizontally onto five 12-inch-long skewers. Grill, turning skewers over once, until shrimp are opaque throughout, 4 to 6 minutes. Remove from skewers, and if desired, serve over watercress with lemon wedges
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
LIGHTENED GREEN GODDESS DRESSING
Recipe is from Everyday Food magazine. I love Green Goddess Dressing and wanted to save this lightened version. Serve with grilled fish or shrimp or over a salad.
Provided by TXOLDHAM
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pulse parsley, anchovies, scallion and garlic in a food processor until finely chopped.
- Add mayo, yogurt and vinegar and pulse until combined.
- Season with salt and pepper to taste.
Nutrition Facts :
GREEN GODDESS DRESSING
This spunky green-flecked salad dressing can also be used as a sauce for hot or cold seafood or poultry. We loved it with deep-fried shrimp and pan-seared scallops. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 2h15m
Yield 36
Number Of Ingredients 9
Steps:
- In small bowl, mix all ingredients until well blended. Cover; refrigerate at least 2 hours to blend flavors.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 95 mg
Tips:
- To lighten up the dressing, use Greek yogurt or sour cream instead of mayonnaise.
- Add a touch of sweetness with honey or maple syrup.
- For a tangy dressing, add a squeeze of lemon or lime juice.
- If you like a spicy dressing, add a pinch of cayenne pepper or Sriracha sauce.
- For a more herbaceous dressing, add some fresh herbs like cilantro, basil, or dill.
- To make the dressing ahead of time, simply whisk all of the ingredients together and store it in the refrigerator for up to 3 days.
- When grilling the shrimp, be sure to cook them over medium-high heat so that they cook evenly.
- To prevent the shrimp from sticking to the grill, brush them with a little olive oil before cooking.
- Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque.
- Serve the shrimp immediately with the Green Goddess dressing.
Conclusion:
This Lightened Green Goddess Dressing with Grilled Shrimp is a delicious and healthy meal that is perfect for a summer cookout. The dressing is light and tangy, and the shrimp are perfectly cooked and flavorful. This recipe is sure to be a hit with your family and friends.
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