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.