Roasted Shrimp Cocktail

This simple recipe features roasted shrimp, which offers a deeper flavor than boiled shrimp. It's served with a classic, zesty homemade cocktail sauce. It's an easy yet elegant appetizer perfect for entertaining.

Print Recipe

Prep Time 25

Cook Time 10

Total Time 35

Course lunch/dinner

Cuisine Mexican

Servings 6 people

Calories 906.8 kcal

Equipment

1 Sheet Pan For roasting shrimp
1 Mixing Bowl For the cocktail sauce
1 Measuring Spoons and Cups For sauce ingredients
1 Serving Platter For presentation

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

1. Do not overcrowd the sheet pan when roasting the shrimp; work in batches if necessary to ensure they roast evenly and don't steam.
2. Pay close attention to roasting time. Shrimp cook very quickly, and overcooked shrimp become tough and rubbery.
3. Adjust the amount of horseradish and hot sauce in the cocktail sauce to control the level of heat.
4. Ensure the shrimp are thoroughly chilled before serving for the best texture and classic shrimp cocktail experience.