Description
This Roasted Shrimp Cocktail recipe offers a quick and flavorful appetizer featuring succulent shrimp roasted to perfection and served with a zesty homemade cocktail sauce. Perfect for entertaining or a light meal, the shrimp are seasoned simply and roasted at high heat to retain their juicy texture while the tangy sauce adds a spicy 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 a paper towel for the best roasting results.
- Season the Shrimp: Place the shrimp on a sheet pan. Drizzle with olive oil, then sprinkle evenly with salt and black pepper. Toss gently to coat and arrange the shrimp in a single layer for even cooking.
- Roast the Shrimp: Roast the shrimp in the oven for 8 to 10 minutes, or until they turn pink, are firm, and cooked through. Avoid overcooking. Remove and set aside to cool for a few minutes 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. Mix until well blended.
- Serve: Transfer the roasted shrimp to a platter and serve with the homemade cocktail sauce as a dip. Garnish as desired and enjoy.
Notes
- Keep the shrimp tails on for easier handling and a nicer presentation.
- Do not overcook the shrimp as they can become rubbery; cook just until they turn pink and firm.
- The homemade cocktail sauce can be adjusted for spice level by increasing or decreasing the horseradish and Tabasco.
- Serve immediately after roasting and cooling slightly for the best taste and texture.
- You can garnish with fresh lemon wedges or chopped parsley for added freshness and presentation.
