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Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

Cumin-Roasted Shrimp with Green Chile Cocktail Sauce
PREP TIME
5 min
COOK TIME
5 min
YIELDS
8 servings

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.

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Ingredients

1 ½
lb(s) peeled and deveined large shrimp, tails on
4
Tbsp olive oil
1
tsp ground cumin
Kosher salt and freshly ground black pepper
2 4.5-oz
cans chopped green chile peppers
½
cup loosely packed fresh cilantro leaves
2
Tbsp fresh lime juice (from 1 lime)
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Directions

Step 1

Preheat the oven to 425ºF. 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.

Step 2

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.

Step 3

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.)

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