This spicy chili shrimp cocktail is downright enjoyable on a hot summer day, sitting out on the patio, tossing back a glass of freshly squeezed lemonade with thyme while listening to the gentle rustle of the leaves and the buzzing of the bees. Somehow it also fits winter, when you long for the change of seasons, yet the heat still seems so far away. Whatever the case may be, let’s just call this dish for all seasons. So, dig in and enjoy! But first, you need to buy all the ingredients to create it.
Shrimp. The fruit of the sea. Fried, barbecued, boiled, baked, shrimp kabobs, shrimp gumbo. There is no wrong way to eat it and several good reasons why you should. Shrimp is rich in selenium, vitamin B12, phosphorus, copper, and iodine. If you are lacking any of those elements in your diet, eating a delicious dish of shrimp may help you regain vitality and strength, plus they just happen to be extremely scrumptious. Especially being that they are covered with lemon zest, chili sauce, fresh tomatoes, and horseradish too. If you adore spicy dishes this one will please your taste buds, and leave you wanting more.
But that is not all. It is served with a pleasing salad of fresh green arugula and artichoke hearts. This is also coated with lemon juice and olive oil, pure heaven – with amazing health benefits too!
Chili Shrimp Cocktail With Arugula Artichoke Salad Recipe
Protein: 19g / %
Carbs: 20g / %
Fat: 55g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 lb. uncooked shrimp
- Zest and juice of one lemon
- 1/2 cup chili sauce
- 2 tomatoes, cubed
- 1/4 cup prepared horseradish
- 1/4 cup fresh parsley, finely chopped
Arugula Artichoke Salad
- 1/2 lb. fresh arugula
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 3 or 4 artichoke hearts, chopped
- Salt and pepper to taste
- In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
- Turn heat up to medium, then add shrimp to skillet.
- Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
- Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
- For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
- Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.