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Ingredients

1 tablespoon olive oil 1 pound frozen fully cooked salad shrimp, thawed ¼ cup finely chopped fresh parsley salt and ground black pepper to taste ½ cup ketchup, or more as needed 2 tablespoons prepared horseradish, or more as needed ½ cup mayonnaise 3 tablespoons seasoned bread crumbs

Nutrition Info

247.1 calories carbohydrate: 8.9 g cholesterol: 122.1 mg fat: 17.8 g fiber: 0.5 g protein: 13.5 g saturatedFat: 2.7 g servingSize: - sodium: 568.6 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in a skillet over medium-high heat. Saute shrimp in the hot oil with parsley, salt, and pepper until just heated through, 3 to 4 minutes.
Mix ketchup and horseradish together in a bowl for cocktail sauce, adding more ketchup or horseradish to adjust spiciness. Stir in mayonnaise and mix well. Fold in cooked shrimp until well mixed. Pour into a small, shallow baking dish. Sprinkle bread crumbs evenly over the top of the mixture.
Bake in the preheated oven until edges are bubbly, about 20 minutes.

3 cups

This baked shrimp easy dip is perfect for entertaining when served with pita triangles or French bread.