If any of you are fans of shrimp cocktail this recipe is going to be your new best friend.
I don’t say that just because it’s delicious but using the technique of roasting the shrimp is a really easy and quick way to make ‘shrimp cocktail’. SO much easier than the classic technique of boiling with herbs, etc.
This technique was inspired by Ina Garten(aka the Barefoot Contessa). Her clever, tasty twists on the classics always catch my eye.
I love making these on the weekend and then having them in the fridge to throw on salads during the week. Shrimp are high in protein so they’re a great choice for all my little gym rats out there. Plus my kids love them too, so that always adds bonus points in my book.
If you decide to try them I highly recommend peeling and deveining the shrimp yourself. Not only will this save you a few bucks but the difference in taste (and texture) is remarkable. I did a side by side taste test to see if doing the work of cleaning my own shrimp was worth my time and was really surprised to see just how much fresher and better the shrimp that I cleaned myself were.
And should you want to try another recipe that uses roasted shrimp, be sure to check out my Roasted Shrimp And Green Beans.
Roasted Shrimp Cocktail
- 1 lb. 21-25ct. shrimp peeled and deveined
- 1 tsp olive oil
- Salt and pepper to taste
- 1/4- cup ketchup*
- 1/4 cup chili sauce*
- 1-2 tsp. prepared horseradish
- Squish of fresh lemon juice
- Dash of worshestire sauce
- Couple of splashes of hot sauce
- Pre heat oven to 400 degrees
- Peel and devein shrimp (if not already done). Place shrimp in small bowl and toss with olive oil.
- Spread shrimp on a rimmed baking and pop in the oven for 6-8 minutes or until cooked though.
- Cocktail Sauce
- Combine ketchup, chili sauce, horseradish, lemon juice, worshestire sauce, and hot sauce in a small bowl.
- Serve shrimp with sauce and extra lemon slices. Enjoy!