Roasted Shrimp Cocktail

Looking for a quick and easy appetizer for your holiday party?  Here’s a nice twist on the always popular shrimp cocktail.  I think roasting the shrimp brings out the best flavor.  Pair it with some easy-to-make-cocktail sauce and you’ve got a hit for sure!

Roasted Shrimp Cocktail Appetizer

Serves about 8-10


2 pounds large shrimp, peeled, deveined with tails still on

2 tablespoons olive oil

salt and pepper

Cocktail Sauce


1 cup ketchup

3 tablespoons prepared horseradish (more or less to taste- I like mine spicy)

squeeze of a lemon (about a tablespoon)

5 drops Worcestershire sauce

5 drops Tabasco sauce (optional for an added kick)


Preheat oven to 400 degrees.

Place raw shrimp in a large bowl.  Add olive oil, salt and pepper to season, and toss until shrimp is evenly coated.

Line a baking sheet with foil and place shrimp on pan in a single layer.

Roast for about 7-10 minutes just until shrimp turn pink and are cooked throughout.  Do not over cook!

Transfer shrimp to a plate or platter to fully cool.

Make cocktail sauce by adding all of the sauce ingredients and mixing well to combine. Feel free to add or subtract amounts ingredients to your liking.

Arrange shrimp on a platter (I added some lemon zest over mine in the photo as an alternative to serving with actual lemon wedges which would also be nice) and serve with cocktail sauce.

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