Roasted Shrimp with Smoked Chile Cocktail Sauce

Photo: Dasha Wright
Makes 4 servings (serving size: 5 shrimp and 1/4 of sauce)


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6 plum tomatoes, cored and halved
2 garlic cloves, peeled
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 chipotle chile canned in adobo sauce
2 tablespoons prepared horseradish, drained
Juice and zest of 1 fresh lime
1 teaspoon honey
1/4 cup chopped fresh cilantro
1 pound large shimp, peeled and deveined


Prep: 10 Minutes
Cook: 35 Minutes

1. Preheat oven to 425°. Combine tomatoes, garlic, and 1 tablespoon olive oil on a baking sheet; toss well. Sprinkle with half of the salt and pepper. Roast until tomatoes are completely softened and garlic is golden brown (about 25 minutes). Transfer mixture to food processor. Add chipotle, horseradish, lime juice, and lime zest; process until smooth. Add honey and cilantro; pulse 2-3 times or until combined.

2. On a separate baking sheet, combine shrimp and remaining olive oil; toss well. Sprinkle with remaining salt and pepper. Roast until golden and just cooked through, turning once (about 8 minutes). Place shrimp in individual glasses; serve with sauce.

Created date

December 2010

Nutritional Information

Calories 181
Fat 8 g
Satfat 1 g
Monofat 5 g
Polyfat 1 g
Protein 19 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 168 mg
Iron 3 mg
Sodium 440 mg
Calcium 55 mg