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Shrimp with Roasted Red Pepper-Horseradish Sauce
Source: dLife

Cocktail shrimp with a tangy roasted red pepper-horseradish dipping sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 127.5
Total Carbs 9.6 g
Dietary Fiber 2.5 g
Sugars 5.5 g
Total Fat 5.1 g
Saturated Fat 1.1 g
Unsaturated Fat 0.7 g
Potassium 565.5 mg
Protein 10.1 g
Sodium 301.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  large red bell peppers
3 tbsp  Sour Cream, light
3 tbsp  Horseradish, cream
1 tbsp  olive oil
2 tsp  fresh lemon juice
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 each  medium garlic cloves
2 lb  large raw shrimp
  1. Preheat broiler.
  2. Slice bell peppers in half, lengthwise and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet. Lightly smash peppers with the palm of your hand. Broil 15 minutes or until skin is black. Place in a resealable plastic bag, seal and let rest 15 minutes. Take skin off peppers. Using a food processor or blender, puree red peppers, sour cream, oil, lemon juice, salt, pepper, and garlic until smooth. Refrigerate mixture until ready to serve.
  3. Boil a pot of water and cook shrimp 3 minutes or until fully cooked. Take skin off of shrimp. Wrap with plastic wrap and refrigerate until chilled. Serve sauce as a dipping sauce.

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