Description
This Roasted Shrimp Cocktail recipe is a simple yet elegant appetizer perfect for any occasion. Juicy shrimp are seasoned and quickly roasted in the oven, then served chilled with a tangy, spicy homemade cocktail sauce that combines classic flavors like horseradish, chili sauce, and a hint of Tabasco for a delightful kick.
Ingredients
Scale
Shrimp
- 2 pounds shrimp, 12-15 count, peeled and deveined, tails on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cocktail Sauce
- 1/2 cup Heinz chili sauce
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco hot sauce
Instructions
- Preheat the oven: Preheat your oven to 400℉ (204℃). This high temperature ensures the shrimp roast quickly, keeping them juicy and tender.
- Prepare the shrimp: Peel and devein the shrimp, leaving the tails on for presentation and easy handling. Pat dry with paper towels to remove excess moisture, which helps the shrimp roast properly.
- Season the shrimp: Place the shrimp on a sheet pan. Drizzle with olive oil, then evenly sprinkle with salt and black pepper. Gently toss to coat the shrimp evenly, then arrange them in a single layer for even cooking.
- Roast the shrimp: Roast the shrimp in the preheated oven for 8 to 10 minutes, or until they turn pink, are firm, and cooked through. Avoid overcooking to retain juiciness. Remove from the oven and allow to cool slightly to let the juices redistribute.
- Make the cocktail sauce: In a small bowl, combine Heinz chili sauce, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and Tabasco hot sauce. Stir well until all ingredients are thoroughly blended.
- Serve: Transfer the roasted shrimp to a serving platter and serve with the homemade cocktail sauce on the side as a dip. Garnish as desired with lemon wedges or fresh herbs, and enjoy this classic appetizer.
Notes
- For best flavor, use fresh or just-thawed shrimp.
- Don’t overcook the shrimp to keep them tender and juicy.
- The cocktail sauce can be made ahead and refrigerated for up to 2 days.
- Feel free to adjust the amount of horseradish and Tabasco sauce to control the spice level.
- Serve chilled or at room temperature depending on your preference.
