I thought shrimp cocktail would make an easy snack while we’re low-carb-ing it. I tend to find the store-bought packs to be a little anemic/water-logged, so I prefer to make my own. It’s super easy, particularly when you take the roasted route.
1 pound large raw shrimp, defrosted and peeled (you can leave the tails on)
Some “Slap Yo’ Mama” Cajun seasoning (Old Bay works, too, or just some salt and pepper)
a bit of olive oil (optional; I omitted it this time)
cocktail sauce, for serving (I like to eyeball my own with ketchup, lemon juice and a ton of horseradish)
Preheat oven to 400.
Season shrimp (toss with oil if using). Lay out flat on baking sheet. Roast 8-10 minutes, until opaque. Serve with sauce.