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Roasted Shrimp Cocktail Salad

Updated: Apr 1, 2022


  • 1 pound of Shrimp, 21/25, 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


  1. Preheat the broiler to high with a rack set 3-inches from the heat source.

  2. Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots, about 6 minutes.

  3. Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.

  4. Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

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