Roasted Shrimp with Lemony Cocktail Sauce
This shrimp is the bomb! It's simple to make and every time I bring it as an appetizer to a party, people ask for the recipe. It's also perfect with my Weeknight Marinara and watch for a fabulous curry recipe later this month.
Ingredients
Roasted Shrimp
- 1 pound raw shrimp peeled and deveined
- 1.5 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small lemon
Lemony Cocktail Sauce
- 1/4 cup ketchup
- 1 tsp worcestershire sauce
- 1 tbsp lemon juice 1/2 a lemon
- 1/2 tsp horseradish fresh or jarred
Instructions
- Preheat the oven to 400 degrees
- If the shrimp is frozen; either let it thaw in the refrigerator overnight or run it under cold water for 5 to 10 minutes. The shrimp will bend easily when it's thawed. I always buy frozen shrimp that has been peeled & deveined, it saves time and eliminates the ickiness of deveining shrimp!
- Place the shrimp in a large bowl, add the oil, salt and pepper. Gently mix together. If you are serving the shrimp as an appetizer, leave the tails on. If you are serving it as a main dish, take them off
- Place the shrimp on a sheet pan. Be sure the shrimp are in a single layer and not overlapping
- Roast the shrimp for 6 to 8 minutes until done. They will be pink and firm to the touch
- Serve with lemon slices and Lemony Cocktail Sauce (recipe below). These shrimp are also fabulous with my Weeknight Marinara recipe or with my Great Greek Salad (check the recipe index)
Lemony Cocktail Sauce
- I love fresh horseradish! It has a wonderful, mellow flavor. You are apt to find it in the produce section of large grocery stores or co-ops. Just peel and grate with a microplane. I store a hunk in the freezer along with my knob of ginger. If you can't find it, horseradish in a jar is great
- Place the ketchup, worcestershire sauce, (Lea and Perrins brand is gluten free according to their website), lemon juice and horseradish together in a small bowl
- Mix well and serve with the shrimp. Refrigerate left over sauce for up to a week.
