Roasted Shrimp Cocktail With Homemade Cocktail Sauce
This Roasted Shrimp Cocktail with Homemade Cocktail Sauce is a quick, easy, and extra-delicious twist on the classic appetizer that's always a hit and perfect for any occasion!
For the Cocktail Sauce:
- ¼ cup chili sauce, I use Heinz
- ¼ cup ketchup
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon lemon juice
- 1 tablespoon prepared horseradish, add more or less to taste
For the Roasted Shrimp:
- 1 pound raw shrimp, 26/30 count or larger, peeled and deveined, tails left on, thawed if frozen
- ½ tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon pepper
Make the Cocktail Sauce:
Combine the chili sauce, ketchup, Worcestershire sauce, lemon juice, and horseradish in a bowl. Stir until well-combined.
Roast the Shrimp:
Preheat the oven to 400°F.
Pat the shrimp dry with paper towels to remove any excess water (too much water will cause the shrimp to steam rather than roast).
In a large bowl, toss the shrimp with the olive oil, salt, and pepper until evenly coated.
Transfer the shrimp to a large baking sheet. Keep them in a single layer and spread them out as much as possible.
Roast for 6 to 10 minutes or just until the shrimp is cooked through. The time needed will depend on the size of your shrimp. In my oven, it takes about 7 minutes to cook 26/30-count shrimp. Keep a close eye on them...they cook fast!The shrimp are done when the body turns pink and the tails turn reddish, they curl into a loose C shape, and they are firm and an opaque whitish color. Be careful not to overcook the shrimp, as they can become chewy or rubbery (if they've curled into an O shape, they are likely overcooked). Immediately remove the shrimp from the pan to a serving plate. Serve with the cocktail sauce for dipping. If you would like to serve the shrimp chilled, once they have cooled off, cover and place them in the refrigerator along with the cocktail sauce until ready to serve.
- Add as much or as little horseradish to the cocktail sauce for the heat level that you'd like.
- For food safety reasons, don't leave the cooked shrimp out at room temperature for too long (definitely never longer than two hours, and only an hour if it's very warm).
- Store cooked shrimp in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily doubled if you need more. Use two baking sheets so the shrimp don't get too crowded together.