Another wonderful gluten-free recipe contributed by Carol Kicisnki! I was so pleased that Carol shared this recipe, as I get a few searches for “wasabi gluten free” now and again.
It’s summertime and the living is easy. At least it should be, especially when it comes to entertaining.
This recipe is a new twist on the classic shrimp cocktail – with the flavor amped way up! Instead of boiling shrimp, I roast them. Not only is it so easy to do but roasting really intensifies the flavor. And instead of that red sauce everyone else serves, how about some wonderful wasabi cocktail sauce?
This is not your mama’s shrimp cocktail! And it could not be easier (but shhh, let’s just keep that to ourselves!)
Crank up the heat and intensify the flavor with this grilled shrimp and non-traditional Wasabi shrimp cocktail sauce.
Ingredients
- 2 pounds shrimp, peeled, cleaned and de-veined, tails left on
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 4 teaspoons Old Bay seasoning
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 cup mayonnaise
- 2 tablespoons prepared Wasabi – more or less depending on your taste
- Zest of 1 lime – finely grated
- Juice of 1 lime
- Lime wedges for garnish – optional
Directions
- Preheat oven to 400 degrees.
- Put shrimp on a sheet pan; add salt, pepper, Old Bay Seasoning, olive oil and lemon juice. Toss to coat and spread shrimp out in an even layer.
- Roast for 5 – 6 minutes
- To make the Wasabi sauce, mix mayonnaise with Wasabi, lime zest and juice until well blended. Serve with shrimp. Garnish with lime wedges if you wish.
Learn more about Carol and her recipe through her gluten-free blog at Simply…Gluten-Free.
