Roasted Shrimp Cocktail
This easy recipe prepares a classic roasted shrimp cocktail. Jumbo shrimp are seasoned with olive oil, salt, and pepper, then quickly roasted until just cooked. A zesty cocktail sauce is made by combining chili sauce, ketchup, horseradish, lemon juice, and sauces. Serve the cooled shrimp with the flavorful dipping sauce as an appetizer.
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 Cutting Board for prepping shrimp
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 shrimp are in a single layer on the sheet pan for even roasting. Roasting time is crucial; shrimp cook very fast and overcooked shrimp are tough. Watch them closely, they should just turn pink and opaque. Allow the roasted shrimp to cool completely, ideally chilling them in the refrigerator, before serving for the best texture and classic presentation. Adjust the amount of horseradish and hot sauce in the cocktail sauce to control the spice level to your preference.