Shrimp Cocktail Recipe with the Best Sauce
User Reviews
5
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Prep Time
22 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
10 people as an appetizer
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Calories
143 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Shrimp Cocktail Recipe with the Best Sauce
Description
The Shrimp Cocktail Recipe features peeled and deveined shrimp roasted with olive oil, salt, and pepper. Baking at a high temperature briefly cooks the shrimp to a pink, opaque finish without overcooking. The accompanying sauce blends ketchup and chili sauce for sweetness, horseradish for heat, lemon juice for acidity, Worcestershire sauce for depth, and hot sauce for a subtle kick, customizable to personal taste. Serving the shrimp chilled alongside the sauce creates a crisp contrast perfect for warm weather or social gatherings.
The shrimp's texture is firm but tender, while the sauce adds a creamy, piquant complement. This dish requires minimal prep and cooking time yet provides a clean, bright seafood appetizer. Lemon wedges add an optional citrus note and garnish.
For smaller shrimp sizes, reduce baking time to avoid overcooking. Preparing ahead and refrigerating the shrimp and sauce for at least an hour helps develop the flavors and ensures a cool serving temperature. Remove shrimp from the hot baking sheet promptly after roasting to prevent carryover cooking.
Ingredients
Baked Shrimp Ingredients:
- 2 lbs Shrimp 16-20 ct, peeled and deveined with tail-on, raw
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt sea salt
- 1/2 tsp black pepper
- 1 lemon cut into 4 wedges to serve (optional)
Shrimp Cocktail Sauce Ingredients:
- 1/2 cup ketchup
- 1/2 cup chili sauce we like Heinz, mild
- 3-4 Tbsp horseradish or add to taste, prepared
- 1 1/2 Tbsp lemon juice freshly squeezed, or to taste
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce such as Tabasco, or to taste
Instructions
- Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
- Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
- Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.
Notes
- When using smaller 18-25 count shrimp, reduce roasting time to 6–7 minutes to avoid overcooking.
- Refrigerate shrimp and sauce together for at least an hour or overnight for better flavor and chilled serving.
- Serve with lemon wedges to add fresh acidity just before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people as an appetizer
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbs | 8g | |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 229mg | 76% |
| Sodium | 1143mg | 48% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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