Roasted Shrimp Cocktail
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 196
- Calories
- 196
- Total Fat
- 3 grams
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 243 milligrams
- Cholesterol
- 243 milligrams
- Sodium
- 843 milligrams
- Sodium
- 843 milligrams
- Carbohydrates
- 11 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Dietary Fiber
- 2 grams
- Protein
- 31 grams
- Protein
- 31 grams
- Sugar
- 7 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 196
- Calories
- 196
- Total Fat
- 3 grams
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 243 milligrams
- Cholesterol
- 243 milligrams
- Sodium
- 843 milligrams
- Sodium
- 843 milligrams
- Carbohydrates
- 11 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Dietary Fiber
- 2 grams
- Protein
- 31 grams
- Protein
- 31 grams
- Sugar
- 7 grams
- Sugar
- 7 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 Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Directions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
- For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.
