A delicious and healthy gluten-free and dairy-free Lemon Parmesan Shrimp Bake. Large steamed shrimp are layered with a savory crushed cracker and vegan parmesan mixture, fresh lemon juice, zest, garlic powder, and parsley, then baked to perfection.
Take a baking dish and completely lather it in organic avocado oil. Place the 2 pounds of cooked & cleaned shrimp in the baking dish. Then use a large Ziploc bag and take 3 packages of crackers and one container of vegan Parmesan cheese, 1 tablespoon of garlic powder, and 1 tablespoon of parsley & mix in the bag while thoroughly crushing up the crackers. Then evenly pour the cracker mixture on top of the shrimp & set aside. Take 6 lemons and use a grater to zest them all. Then half the lemons and squeeze all the juice into a cup, removing seeds. Then add 1 tablespoon of organic garlic powder and 1 tablespoon of parsley to the lemon juice mix & pour on top of the shrimp & crackers. Then add the lemon zest & the other container of vegan cheese to the top & sprinkle some black pepper on it. Cook at 350° for 1 hour. Then remove the dish & stir to make sure the cheese is evenly blended throughout.
