Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Shrimp Cocktail Salad
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 148 mg
- Sodium
- 902 mg
Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 148 mg
- Sodium
- 902 mg
Ingredients
Directions
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
- Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
- Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.
