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Recipe

Garlic Roasted Shrimp Cocktail

By Rori Trovato Fine Cooking Issue 69
Scott Phillips

Servings: four to six.

Roasting the shrimp with garlic gives them a punch that’s great with my spicy cocktail sauce.

Ingredients

  • 1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
  • 2 cloves garlic, finely chopped (about 1 tablespoon)
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • Cocktail Sauce 

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 130
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 170
  • Sodium (mg): 390
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 18

Preparation

  • Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
(13 ratings) Read Reviews
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Reviews (12 reviews)

  • jgaenzle | 05/31/2015

    Easy! yummy!

  • Albre | 02/19/2014

    Excellent cocktail sauce!

  • LisM | 01/01/2012

    I have always poached shrimp, but never again. Roasting was just as easy and the shrimp were delicious. I added a generous grind of pepper over the shrimp and made the spicy sauce. A huge hit as an appetizer for New Year's.

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