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Roasted Shrimp Cocktail
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We discovered Ina Garten's recipe for shrimp cocktail to be simple and amazing. You'll never boil shrimp again! If you have time, the sauce is excellent, but most prepared cocktail sauces will do just fine.
serves 6 - 8


For the shrimp:

2 pounds 16/20 count shrimp (roughly 32 to 40 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

1/2 cup ketchup - use 1 cup ketchup if you don't have the chili sauce, just increase the horseradish to taste

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce - we like basic Tabasco

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Roasted Shrimp Cocktail
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat the oven to 400°.
  2. Peel and de-vein the shrimp,leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. set aside to cool
  3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Per serving (4 - 5- pieces): 158 calories, 4g fat, 0g sat.fat, 7g carbohydrates, 23g protein, 485mg sodium

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