Roasted Shrimp Cocktail

I wanted something quick and easy to serve for dinner. I found some frozen shrimp and decided to finally try Ina Garten’s roasted shrimp cocktail. I simply seasoned the shrimp with a drizzle of olive oil then some sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for less than 10 minutes and served them with a sauce made from a combination of ketchup and wasabi horseradish that my sister Dana got me hooked on a few years ago. The shrimp were tender, delicious, and so tasty dipped in the sauce! This dish was a HUGE hit with the whole family and I will be making it again soon.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.

Print
Print
Save
Save

Roasted Shrimp Cocktail

Yield: 4

Total Time: 10 min.

Ingredients:

Roasted Shrimp:

1 lb of frozen shrimp, thawed
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Ketchup and Wasabi Sauce:

1/4 cup of Ketchup
Wasabi Horseradish, to taste (I used 2-3 tsp)

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Ina Garten