Fine Cooking

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 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.

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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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What We're Cooking Now

Name: Garlic Roasted Shrimp Cocktail
Yield: four to six. servings
Cuisine: American
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