Roasted shrimp cocktail salad
Indulge in the flavorful blend of succulent roasted shrimp and crisp, fresh vegetables in this delightful cocktail salad. Perfect for a light and refreshing meal.
Ingredients:
- 450g large shrimp, peeled and deveined
- 1 bunch of thin asparagus, trimmed
- 1/4 plus 1/3 cup ketchup
- 3 tablespoons prepared horseradish, drained
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons sour cream
- 2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large head iceberg lettuce, cut into 4 wedges
Instructions:
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Combine 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt, and some pepper in a bowl with shrimp and asparagus. Place them evenly on a rimmed baking sheet and broil, stirring occasionally, until the shrimp are cooked through and slightly charred in certain areas, about 6 minutes.
- Mix together the remaining 1/3 cup ketchup, 1 tablespoon horseradish, sour cream, lemon juice, and 3 tablespoons water. Add half of the parsley into the mixture.
- Arrange an iceberg wedge on each of 4 plates and distribute the shrimp and asparagus evenly on top. Drizzle the dressing over them and sprinkle the remaining parsley. Serve with lemon wedges on the side.
Summary:
- Calories: 820 kcal
- Fat: 25 g
- Protein: 104 g
- Carbs: 58 g
- Potassium: 3019 mg
- Magnesium: 270 mg