top of page



1 Spaghetti Squash


Sautéed Shrimp:

  • 30 shrimp

  • Garlic Salt

  • Thyme

  • Cayenne Pepper

  • Coriander

  • Sage

  • Black pepper

  • 1 Tbsp - Olive Oil


Tangy Lemon Sauce:

  • 2 Tbsp - Cooking Butter

  • 4 Cloves - Fresh Garlic

  • Rosemary

  • Garlic Salt

  • Basil

  • Oregano

  • ¼ Cup - Lemon Juice (add more to increase tanginess – add to taste)

  • 1 Tsp - Capers

  • 1 Cup - Plain Greek Yogurt (add more to taste)

  • 1 Tsp - Honey (optional)



<Click Here> For Spaghetti Squash Recipe


Sautéed Shrimp:

  • Thoroughly clean, devein and drain the shrimp. 

  • Once fully drained season the shrimp with garlic salt, thyme, cayenne pepper, coriander, sage, and black pepper.

  • Drizzle olive oil over the shrimp and mix well.

  • Pre-heat a large skillet. Place seasoned shrimp in the hot pan (use medium heat) and allow cooking for 3 to 5 minutes. Be careful not to overcook or undercook the shrimp.


Tangy Lemon Sauce:

  • In a small pot melt 2 tablespoons of butter. 

  • Mince 4 cloves of garlic and add to the melted butter.

  • Add the rosemary, garlic salt, basil, and oregano. 

  • Allow cooking long enough for flavours to fuse (be careful not to burn the butter). 

  • Add the lemon juice and capers, stir the ingredient well.

  • Turn down heat to low and allow for sauce to cool (do not add yoghurt to sauce while it’s hot, otherwise, the sauce will break)

  • Slowly add the Greek yoghurt and stir constantly. 

  • The next couple of steps should be based on your preference of flavour:

    • If the sauce is too tangy add a little bit of honey.

    • Control the intensity of the flavour with the yoghurt. The more yoghurt, the more sauce, however, that will make it less tangy. 

  • When done place the sauce over the shrimp, serve and enjoy!


Note: It is best to use ALL the sauce when it’s freshly made. If you try to save this sauce for later, when you heat it up the sauce will break.

bottom of page