Roasted Shrimp Cocktail
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 176 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 191 milligrams
- Sodium
- 1515 milligrams
- Carbohydrates
- 13 grams
- Protein
- 21 grams
- Sugar
- 10 grams
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 176 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 191 milligrams
- Sodium
- 1515 milligrams
- Carbohydrates
- 13 grams
- Protein
- 21 grams
- Sugar
- 10 grams
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
