Roasted Shrimp Cocktail & Quick Cocktail Sauce

This recipe is written for 21-25 Count Shrimp, but I also have directions for 16-20 and 12-15 Count Shrimp in Instructions.  This recipe feeds a small family just a few shrimp as an appetizer, but you can easily double the recipe for feeding more people or a party.

  • Author: Katia
  • Prep Time: 10
  • Cook Time: 7
  • Total Time: 17
  • Yield: 5 1x
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free



1 lb raw tail-on shrimp (21-25 Count) peeled & deveined (If shrimp were frozen make sure they are thoroughly thawed)

1 Tbsp olive oil

1/4 tsp fine ground sea salt

1/4 tsp ground black pepper

1 lemon, cut into wedges

Quick Cocktail Sauce

1/2 cup ketchup

1/4 cup chili sauce

2-3 Tbsp prepared horseradish

1 Tbsp lemon juice

2 tsp Worcestershire sauce

1/2 -1 tsp hot sauce


  1. Pre-heat oven to 450 degrees.
  2. Dry shrimp, pat dry with paper towels
  3. Spray baking sheet with cooking oil just to make sure nothing with stick.  Add shrimp to baking sheet and drizzle with olive oil.  Use your hands to spread shrimp around, making sure all of them a covered with olive oil
  4. Sprinkle or use shakers to salt & pepper shrimp, stir shrimp around sheet to combine, then arrange shrimp on a single layer, giving them a little space between each shrimp
  5. Place baking sheet in oven and bake 6-7 minutes or until shrimp turns pink and just cooked through.  Do not let them over-cook so stay close during baking.            ***If using 16-20 count-bake 7-8 mins, 12-15 count-bake for 8-9 mins***
  6. Immediately transfer shrimp to your serving dish or plate for them to cool completely.  Do not leave on baking sheet or they will over-cook.
  7. Transfer shrimp to the refrigerator to fully chill for at least 45 mins.  You can let them chill longer or over-night if need be.
  8. Make Cocktail Sauce- Simply mix all cocktail sauce ingredients in a small bowl with a whisk and chill in the refrigerator till ready to serve. 
  9. After the shrimp complete their "chill time" you can start serving up and enjoying those shrimp cocktails! Dip in! 


The shrimp can be made a day ahead and chilled in the refrigerator if need be.  The cocktail sauce can be made a couple days ahead and enjoyed up a week refrigerated.

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