Roasted Shrimp Cocktail & Quick Cocktail Sauce

Up close shot of of shrimp hanging off glass with cocktail sauce and lemon in background

5 from 1 vote

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.

Prep Time10

Cook Time7

Chilling Time45

Total Time1 2

Course: Seafood

Cuisine: American

Keyword: appetizer, cocktail sauce, cold app, gluten free, Holiday, low carb, seafood, shrimp

Servings:

Calories: 138kcal

Author: Katia

Equipment

Baking Sheet

Ingredients

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 extra virgin
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

Instructions

Pre-heat oven to 450 degrees.
Dry shrimp, pat dry with paper towels
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
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
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***
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.
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.

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.
After the shrimp complete their "chill time" you can start serving up and enjoying those shrimp cocktails with some lemon slices and/or a little lemon zest on top! Dip in!

Notes

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.

Nutrition