Roasted Shrimp with Smoked Chile Cocktail Sauce

Yield: Makes 4 servings (serving size: 5 shrimp and 1/4 of sauce)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Cholesterol: 168mg
  • Iron: 3mg
  • Sodium: 440mg
  • Calcium: 55mg


  • 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


  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Shrimp with Smoked Chile Cocktail Sauce Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy