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Roasted Shrimp Cocktail

Skip the store bought shrimp cocktail and make this easy Roasted Shrimp Cocktail with Green Goddess Dip. A little retro, lot of delish.
Course Appetizer
Cuisine American
Keyword shrimp cocktail, roasted shrimp, green goddess
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 8 1/4 pound of shrimp + 1/4 of dip
Calories 174kcal
Author Nicole
Cost $25

Equipment

  • 1 Food processor

Ingredients

  • 1 tbsp olive oil
  • 3 tsp kosher salt, divided
  • 2 lbs peeled and deveined large shrimp
  • 3/4 cup basil
  • 1/4 cup flat leaf parsley
  • 2 tbsp tarragon leaves
  • 4 green onions, roughly chopped
  • 1 small garlic clove
  • 1/2 cup light mayo
  • 1/2 cup light sour cream or plain greek yogurt
  • 1 tsp anchovy paste
  • Juice and zest of 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 1/8 tsp freshly ground black pepper

Instructions

  • Preheat oven to 400 degrees. Add shrimp to a large baking sheet. Drizzle with one tablespoon of olive oil. Sprinkle with two teaspoons of salt and a little freshly cracked black pepper. Roast until cooked through, about 6-7 minutes depending on size. Shrimp are cooked through when pink and curled into a letter C. DO NOT OVERCOOK!!!
  • While the shrimp roast, make the dip. Add the basil, parsley, tarragon, green onion and garlic to the bottom of a food processor. Blend until the mixture is broken down well and almost pureed. If needed, scrape the mixer down with a spoon. Add the mayo, sour cream, anchovy paste, lemon zest, lemon juice, Worcestershire sauce, remaining teaspoon of salt and 1/8 teaspoon black pepper to the herb mixture. Blend until until smooth. Season to taste with salt and pepper.