When I go to or have a party it’s nice to have a few lighter options to eat along with the not so healthy. Don’t get me wrong, I am all about the crab and taco dips, but it’s always nice to have options. One of my favorite healthier options is shrimp cocktail.
Did you know that shrimp is:
- Very low in calories
- A great source of healthy fats such as Omega 3’s and very low in saturated fats
- High in protein (which will help to keep you full), iron and B-12 vitamins
- Still ok to eat despite being a source of cholesterol. Apparently the good fats and good cholesterol (HDL) in shrimp combat the bad Cholesterol (LDL.) You probably just don’t want to eat too many of them.
This recipe by Ina Garten is great because the roasted shrimp takes on a slightly different sweet flavor. You could probably season it however you like, but I really liked Ina’s simplicity with some good olive oil, salt and pepper. I added the garlic because, well, I love garlic, but you could certainly leave it out. You also will want to serve it alongside some spicy cocktail sauce.
So if you think it’s time to lay off the seven layer dip, try this wonderful twist on shrimp cocktail. It’s delish!
Roasted Shrimp Cocktail
- 2 pounds 12 to 15-count shrimp (peeled and deveined)
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic - minced
- Preheat oven to 400 degrees
- Place shrimp on a sheet pan with the remaining ingredients. Toss to coat and spread into one even layer.
- Roast for 8-10 minutes until they are fully cooked through and firm. Let cool and serve with cocktail sauce