Roasted Garlic Shrimp Cocktail
Classic shrimp cocktail is great, but this recipe gives it a flavor packed upgrade!
Servings: 6
Ingredients
For the Shrimp
- 2 pounds colossal shrimp 21-25 count, shells peeled, deveined, and tails left on
- 2 cloves garlic finely minced
- 2 tablespoons Extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Cocktail Sauce
- ½ cup tomato ketchup
- ½ cup Heinz chili sauce
- 1 small shallot finely minced
- 3 tablespoons prepared horseradish
- 1 tablespoon freshly squeezed lemon juice more if needed
- ½ teaspoon Worcestershire sauce
- 2 tablespoon chopped fresh flat-leaf parsley
- kosher salt to taste
- Tabasco to taste
Instructions
For the Shrimp
- Preheat the oven to 450°F. In a large bowl, toss the shrimp with the garlic, oil, salt, and pepper. Spread the shrimp in a single layer on a large rimmed baking sheet. Roast for 3 minutes, turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2-4 minutes. Transfer the shrimp to a shallow dish; allow to cool slightly. Partially cover the shrimp and refrigerate until well chilled, about 1-2 hours.
For the Sauce
- In a medium bowl, combine the ketchup, chili sauce, shallot, horseradish, lemon juice, Worcestershire sauce, and parsley. Season with a pinch of salt and Tabasco to taste. Cover and chill until ready to use. Sauce will keep for up to a week in the refrigerator. When ready to serve, taste for seasoning, adding more lemon juice if needed.
- Transfer the chilled shrimp to a serving platter and serve with the prepared sauce. Enjoy!
Nutrition
Calories: 199kcal | Carbohydrates: 14g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1575mg | Potassium: 363mg | Fiber: 1g | Sugar: 8g | Vitamin A: 643IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
