Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

1 1/2 pounds peeled and deveined large shrimp, tails on

4 tablespoons olive oil

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Two 4.5-ounce cans chopped green chile peppers

1/2 cup loosely packed fresh cilantro leaves

2 tablespoons fresh lime juice (from 1 lime)

Directions

  1. Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
  2. Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
  3. Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)
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