Garlic and Parsley Shrimp


Eat foods made from ingredients that you can picture in their raw state or growing in nature.

Michael Pollan, Food Rules

Yikes! I made it another day. Day 2 is done and over with. Are you doing this with me? Cause if you’re not, drop what you’re doing and let’s get started!

So the weirdest thing happened to me today. I was not hungry! Pretty much for the entire day! Go figure, I don’t think those words existed in my vocabulary until today, but it happened. Now I don’t know why, maybe it’s all the protein I’ve been having but I’m sure not going to complain about it! I woke up this morning a bit late, 8 o’clock, yes that’s late for me, but by the time I putzed around and went downstairs it was after 10 o’clock. Needless to say my poor husband, who is trying his darnedest to support me and do this diet with me, was starving and just like the dog was sticking around the kitchen hoping I’d make something to eat.

So I did, but I’m not going to share with you what I made for breakfast just yet, because first of all I have to share with you this shrimp recipe because it’s to die for! They are perfect for lunch with a great big salad.

This garlic and parsley shrimp are so good and so flavorful, you’re going to want to go up on top of your roof and scream to the entire neighborhood about them, but of course you won’t want to share with them. See this is what I love about South Beach diet so far, butter is allowed and as I may not be able to spread butter on a warm piece of bread, I can surely make shrimp with butter and garlic and parsley…. and dream about that piece of bread.


Oh dear, 12 days to go on this phase I, I sure hope I can make it with no carbs, though today was easy, who knows what tomorrow will bring. I will not share with you how much weight I actually lose, if any, until the 14 days are up. What am I saying, of course I’ll lose weight, we must stay positive here, I believe in the power of attraction, good thoughts translate into weight loss. Just you wait and see.

If any of you, my new and dear friends, have tried South Beach I would love to hear from you and see how this has worked for you. God knows, I need all the help I can get. Too bad they don’t sell motivation and incentive jars at the store. I’d buy all of them.

Garlic and Parsley Shrimp

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings

Garlic and Parsley Shrimp


  • 1 lb jumbo shrimp
  • 6 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup fresh parsley, chopped
  • salt and pepper to taste
  • 1 tbsp olive oil
  • juice from 1 lemon


  1. Preheat oven to 450 F degrees.
  2. Clean shrimp, and remove tails. Take a baking sheet and spread shrimp over the entire sheet. Drizzle olive oil and season with salt and pepper. Bake for about 3 min per side or until they turn pink.
  3. In a skillet, melt butter and add minced garlic and parsley. Saute for about 2 minutes, make sure you don't burn the garlic.
  4. Place shrimp in a plate or bowl and drizzle with the garlic/parsley mixture. Sprinkle with fresh lemon juice.


  1. says

    Although I’m allergic to shrimp, the colors in yours still make me want to try it! They really pop, and I just love that orangey pink. Beautiful photography again — you have a wonderful eye for details!

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