Who doesn’t love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It’s an addictive combination you can serve hot, chilled or at room temperature.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds peeled and deveined large shrimp, tails on
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- Two 4.5-ounce cans chopped green chile peppers
- 1/2 cup loosely packed fresh cilantro leaves
- 2 tablespoons fresh lime juice (from 1 lime)
Instructions
- Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
- Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
- Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 148 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 137 mg |
| Sodium | 300 mg |
| Serving Size | 1 of 8 servings |
| Calories | 148 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 137 mg |
| Sodium | 300 mg |
Reviews
This was a major hit! The sauce is to die for and could be used on many other food items. Also, the combination of the cumin coating and roasting of the shrimp worked well – will definitely use this recipe again!
Delicious. Made it for Thanksgiving and it was the lightest (but still delicious) appetizer at the meal. The sauce is exceptional and I can see using it on rice or fish. And roasting shrimp is the way to go!