Shrimp Cocktail Louis
Shrimp Cocktail Louis harkens back to an era when shrimp cocktail was the ultimate in elegance! This modern twist which includes Sriracha hot sauce is the perfect party food!
Servings: 8
Ingredients
- 2 pounds shrimp preferably wild-caught, 16-20 count, peeled and deveined with the tail left on
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/4 cups mayonnaise
- 1/2 cup chili sauce
- 1 large lemon zested and juiced
- 1 1/2 tablespoons prepared horseradish
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire
- 2 scallions white and light green part only, minced
- 2 tablespoons capers drained
- Lemon wedges for serving
Instructions
- Preheat oven to 400 degrees.
- Pat the shrimp dry with paper towels then place on a baking sheet.
- Drizzle with 1-2 tablespoons olive oil and season with salt and black pepper. Toss and spread the shrimp out so they are in one layer.
- Roast for 10 minutes or until firm and just cooked through. Let cool.
- Meanwhile, combine mayonnaise and next 7 ingredients in a small bowl. Season to taste with salt and black pepper.
- When shrimp has cooled, arrange on a platter.
- Place Louis Sauce in the center, garnish with fresh lemon wedges and serve.
Notes
MAKE AHEAD:
- The sauce can be made up to 2 days ahead and refrigerated.
- Shrimp can be cooked 1 day ahead. Refrigerate until needed.
Nutrition
Serving: 1 | Calories: 357kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 690mg | Potassium: 412mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 1mg