New Year’s Eve Recipe Countdown:

Serve this easy, healthy seafood appetizer in a martini glass and celebrate in style!

By: Jodie Shield, RDN

If you love shrimp, but hate boiling away the flavor, try roasting them in the oven. This is the Barefoot Contessa’s foolproof recipe and my favorite way to cook shrimp. To save time, Trader Joe’s sells frozen, uncooked blue shrimp that’s already peeled and deveined. Simply thaw the shrimp in a colander under running water for a few minutes; drain, and it’s ready to toss on a baking sheet and roast. It’s that easy! Serve it with her homemade cocktail sauce or toss the roasted shrimp into cooked pasta. For more tasty appetizer recipes try my Spinach and Artichoke Dip and Caprese Bites – both are on my app Time to Eat Healthy.

Roasted Shrimp Cocktail with

Homemade Cocktail Sauce

 8 servings

Prep Time = 15 minutes

Cooking Time = 15 minutes

Ingredients:

2 pounds large (12-16 count) raw shrimp, shelled and deveined

1 tablespoon olive oil

½ teaspoon salt, optional

½ teaspoon black pepper, optional

½ cup chili sauce

½ cup ketchup

3 tablespoons prepared horseradish

2 teaspoons lemon juice

½ teaspoon Worcestershire sauce

¼ teaspoon hot sauce

 

Steps:

  1.  Preheat oven to 400°F.
  2. Peel and devein shrimp, leaving tails on. Place on a sheet pan with olive oil, salt and pepper if using; spread them in one layer.
  3.  Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
  4.  For sauce, combine chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with shrimp.

Nutritional Information per Serving (2 shrimp and 1 tablespoon sauce):

138 calories, 20 grams protein, 6 grams carbohydrate, 3 grams fat, 1 grams saturated fat, 182 milligrams cholesterol, 0 grams fiber, 550 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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