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Cristin Cooper
@cristincooper

196,788 followers

One of our go-to weeknight meals! Lemon ranch shrimp over rice, cooked carrots & a cucumber salad. BAKED LEMON RANCH SHRIMP If you know, you know. This family favorite is so yummy paired with rice or risotto and a side of carrots. INGREDIENTS 1.5 lb. bag of shrimp (thawed if frozen) Packet of Hidden Valley Ranch Seasoning 4-8 tablespoons of butter 1-2 lemons INSTRUCTIONS Add shrimp to a baking dish. Sprinkle with ranch seasoning and pats of butter. Top with sliced lemons. Bake at 350 degrees for 15 minutes or until done. THE BEST RICE // 1 cup of jasmine rice + one cup of water. Pressure cook on high for 3 minutes & slow release for 12. You can also sub the water for coconut milk! COOKED CARROTS // Bake at 425 for 20-25 min with avocado oil, salt & pepper. Sprinkle honey as a garnish when they are fresh out of the oven for some extra sweetness. The kids & Zach like parm sprinkled on them but I don’t. CUCUMBER SALAD // Apple cider vinegar + a smidge of olive oil & season to taste. You can add garlic, red pepper flakes or just keep it light & refreshing. Also this was recorded about two months ago… look how much Isla has grown!! #homecooking #weeknightdinner