Roasted Shrimp with Smoked Chile Cocktail Sauce

Roasted Shrimp with Smoked Chile Cocktail Sauce Photo: Dasha Wright


  • 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. 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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 5 shrimp and 1/4 of sauce)

Nutritional Information

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

Good to Know

Shrimp is low in calories and saturated fat and loaded with protein and vitamins. Chipotle chili and limejuice give the dish a spicy kick.