Roasted Shrimp With Cranberry Cocktail Sauce
The shrimp are seasoned with fresh thyme and smoked paprika!
By Ree Drummond
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
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Ingredients
COCKTAIL SAUCE
- 1/4 cup
cranberries, thawed if frozen
- 1/2 cup
ketchup
- 1 Tbsp.
prepared horseradish
- 1 tsp.
Worcestershire sauce
SHRIMP
- 2 lb.
peeled and deveined jumbo shrimp (tails intact), thawed if frozen
- 1 Tbsp.
olive oil
- 1 1/2 tsp.
finely chopped fresh thyme
- 3/4 tsp.
smoked paprika
- 1/2 tsp.
kosher salt
- 1/4 tsp.
black pepper
Directions
- Step 1For the cocktail sauce: Put the cranberries in a mini food processor and pulse until finely chopped. Add the ketchup, horseradish and Worcestershire sauce; pulse to combine. Scrape into a serving dish and refrigerate at least 30 minutes or up to 4 hours.
- Step 2For the shrimp: Preheat the oven to 425˚. Pat the shrimp dry, then toss with the olive oil, thyme, smoked paprika, salt and pepper on a large rimmed baking sheet. Arrange in a single layer and roast until just cooked through, 8 to 10 minutes. Let cool for a few minutes. Serve warm or at room temperature with the cranberry cocktail sauce.
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