Roasted Shrimp Cocktail with Green Goddess Dressing

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 10 to 12 servings
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For the shrimp:

2 pounds large shrimp (14 to16 shrimp per pound)

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Green Goddess Dressing:

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped basil leaves (18 to 20 leaves)

1/4 cup freshly squeezed lemon juice

2 cloves garlic

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

2 stalks celery, cut into sticks


  1. Preheat the oven to 400 degrees F.
  2. 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 one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
  3. For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.