Roasted Shrimp Cocktail
Classic shrimp cocktail is delicious, don’t get me wrong, but they’re lacking in flavor let’s be honest. This Roasted Shrimp Cocktail takes the classic appetizer but reinvents it. These shrimp are seasoned to perfection and then roasted and served warm to really maximize the flavor here. It’s served with a cocktail sauce and remoulade for a two sauce option that I think was really lacking from the original. Make this for your next party or gathering and I guarantee you that people will be asking you for the recipe.
Roasted Shrimp Cocktail
Roasted Shrimp Cocktail is made with jumbo roasted shrimp that's seasoned and roasted in the oven. Served with homemade cocktail sauce and remoulade.
Servings: 6
Equipment
- Baking sheet
- Mixing bowls
- Whisk
Ingredients
- 2 pounds jumbo shrimp peeled with the tails left on and deveined
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Old Bay seasoning
Cocktail Sauce:
- 1 cup ketchup
- ¼ cup tomato chili sauce
- 2 to 4 tablespoons horseradish
- couple dashes hot sauce
- 1 tablespoon lemon juice
- pinch of Kosher salt
- few grinds black pepper
Remoulade Sauce:
- 1 cup mayonnaise
- 3 tablespoons grainy mustard
- 3 tablespoons capers chopped
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
- couple dashes hot sauce
- pinch of Kosher salt
- few grinds black pepper
Instructions
- Preheat oven to 400ºF.
- Toss the shrimp, on a baking sheet, with olive oil, garlic, salt, pepper, red pepper flakes and Old Bay seasoning until evenly combined. Roast for about 8 to 10 minutes or until pink and no longer opaque. Remove from oven and allow to cool. Serve with cocktail sauce and remoulade. Enjoy!
- To make cocktail sauce: In a medium bowl, whisk together the ingredients until evenly combined. Cover and place in the fridge until ready to serve. Will last in the fridge for about 2 weeks.
- To make remoulade: In a medium bowl, whisk together the ingredients until evenly combined. Cover and place in the fridge until ready to serve. Will last in the fridge for about 1 week.
