Description
This classic Shrimp Cocktail recipe features tender, oven-baked shrimp served with a zesty and flavorful homemade cocktail sauce. Perfect as an elegant appetizer for gatherings, the shrimp are baked to a perfect pink and paired with a tangy sauce made from ketchup, horseradish, chili sauce, and fresh lemon juice for a refreshing bite.
Ingredients
Scale
Shrimp
- 2 lbs raw shrimp
- 1 1/2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon, cut into 4 wedges (optional, for serving)
Cocktail Sauce
- 1/2 cup ketchup
- 1/2 cup mild chili sauce (such as Heinz)
- 3-4 Tbsp prepared horseradish (adjust to taste)
- 1 1/2 Tbsp lemon juice, freshly squeezed (or to taste)
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce (such as Tabasco, adjust to taste)
Instructions
- Prepare the Shrimp: Thaw the shrimp according to the package instructions. Rinse them thoroughly under cold water and pat completely dry using paper towels. This ensures the shrimp roast evenly without excess moisture.
- Season and Arrange: Place the dried shrimp on a large rimmed baking sheet. Drizzle them with olive oil, then sprinkle with sea salt and black pepper. Toss gently to combine and evenly coat the shrimp. Arrange them in a single layer on the baking sheet.
- Bake the Shrimp: Preheat your oven to 450˚F (232˚C). Bake the shrimp for 8-10 minutes, or until they turn pink and are just cooked through. It’s important to check one shrimp right after baking to avoid overcooking. Immediately transfer the shrimp from the hot baking sheet to a serving platter to prevent further cooking.
- Make the Cocktail Sauce: In a bowl, mix together ketchup, mild chili sauce, prepared horseradish, freshly squeezed lemon juice, Worcestershire sauce, and hot sauce. Adjust the horseradish and hot sauce amounts to your preferred spice level for a mild or spicy kick.
- Chill and Serve: Cover the cocktail sauce and the cooked shrimp, then refrigerate both for at least one hour or overnight. This chilling step enhances the flavors and ensures the shrimp cocktail is served well cold. Serve with lemon wedges on the side if desired.
Notes
- Patting the shrimp dry before baking is key to getting a good roast and preventing steaming.
- Do not overcook the shrimp; they should be just pink and opaque for the best texture.
- The cocktail sauce can be made ahead and kept refrigerated for up to 3 days.
- Feel free to adjust the spice level of the cocktail sauce by varying the amount of horseradish and hot sauce.
- Serving the shrimp chilled enhances the refreshing quality of this appetizer.
