Looking for an easy addition to your holiday menu? Consider a new spin on classic shrimp cocktail. Instead of poaching, this recipe calls for roasting the shrimp to deepen its flavor. Paired with a bright, lemon-horseradish aioli, this dish is a light and healthy way to kick off your holiday feast!
This recipe comes from delish. Enjoy!
How to roast:
The typical method for shrimp cocktail requires poaching, but roasting them at a high temperature brings out their natural sweetness and keeps each piece succulent. Season the shrimp with extra-virgin olive oil, salt, and pepper to taste. Be sure to flip each piece to ensure even cooking. After just 6 minutes, the shrimp is ready.The aioli:
Similar to a classic cocktail sauce, this version is just as punchy with plenty of horseradish. This sauce comes together quickly using store-bought mayonnaise, horseradish, and lemon juice. Use prepared white horseradish and drain out any excess liquid. For fiery horseradish flavor, use 2 tablespoons, but if you prefer a mild sauce, start with less and add to taste. Top the finished sauce with lemon zest to make all the flavors pop. If you’re craving more conventional tomato cocktail sauce, add a bit of ketchup to balance the horseradish with a touch of sweetness.How to serve:
This dish can be served warm or chilled—the key is to let the sauce rest in the refrigerator for at least 30 minutes before serving to let the flavors meld.Ingredients
- 1/2 c. mayonnaise
- 2 tbsp. prepared horseradish
- 1/4 tsp. finely grated lemon zest, plus 2 tsp. fresh lemon juice
- 1 1/2 lb. medium shrimp, peeled, deveined
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. chopped fresh parsley
Directions
- In a small bowl, combine mayonnaise, horseradish, and lemon juice. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400°. Pat shrimp dry with paper towels and transfer to a medium bowl. Add oil; season with salt and pepper and toss to combine.
- Arrange shrimp on a foil-lined baking sheet, spacing 1/2″ apart. Roast, turning halfway through, until pink and cooked through, 5 to 6 minutes.
- Transfer shrimp to a platter. Serve at room temperature or chilled. Top aioli with lemon zest and parsley; season with pepper and serve alongside.
Nutrition Information
Calories per serving (serves 6): 246; Fat 17 g; Saturated fat 3 g; Trans fat 0 g; Sodium 326 g; Carbohydrates 1 g; Fiber 0 g; Sugar 0 g; Protein 23 g; Calcium 78 mg; Iron 1 mg; Potassium 319 mg.
