Roasted Shrimp Cocktail
This recipe features roasted shrimp seasoned and baked until perfectly tender. The shrimp are then cooled and served alongside a classic, tangy homemade cocktail sauce made with chili sauce, ketchup, horseradish, lemon, and Worcestershire.
Equipment
- 1 Sheet Pan For roasting shrimp
- 1 Large Mixing Bowl For preparing the cocktail sauce
- 1 Measuring Spoons and Cups For accurate sauce ingredients
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
Ensure the shrimp are in a single layer on the sheet pan for even cooking and roasting, avoiding steaming. Overcooking shrimp makes them tough, so watch carefully; they should be pink and firm, not curled tightly. Allow shrimp to cool completely before serving for the best texture and classic chilled presentation. The cocktail sauce can be customized with more or less horseradish or a different type of hot sauce to adjust the heat level.