Shrimp, roasted

February 18, 2010

Roasted Shrimp Cocktail

If I had to pick a favorite cooking method it would have to be roasting. Ok, maybe grilling. But around here, the charcoal grilling option is limited to about 6 months of the year, so roasting is our fail safe year-round dry heat method for yielding big flavor. A gas grill would likely expand the grilling option to about 9 months (even though nothing beats the flavor of a charcoal flame). But that is on my long list of “wants” which also includes a cook’s kitchen with a stone topped island and double ovens, and a pony (code for it ain’t happening anytime soon). So until then, we’ll roast our way through the winter months. Fine by me, especially when it comes to this roasted shrimp cocktail recipe we¬†discovered about a year ago. It’s really more a method than a recipe. But after you realize how insanely simple and delicious this is, you’ll say¬†buh-bye to pre-cooked rubbery shrimp and the poaching method. Forever.

And, I strongly suggest you try Ina’s recipe for cocktail sauce. I always thought cocktail sauce was cocktail sauce. No, this is cocktail sauce. Her recipe takes all of 90 seconds to stir together and the bottled stuff can’t touch it. Plus you can play with the amounts of horseradish and hot sauce depending on your preference for heat.

This is a terrific appetizer, though we’ve made a dinner out of it. I’ve also adapted this recipe for shrimp tacos. In addition to tossing the shrimp in olive oil and salt and pepper, squeeze over some fresh lime juice and a sprinkling of ground cumin or chili powder before roasting, then toss in fresh chopped cilantro to serve. Another tasty variation is adding the juice of a lemon and some minced garlic before roasting.

Roasted Shrimp Cocktail

(Recipe by Ina Garten)

For the shrimp:

  • 2 pounds (12 to 15-count) shrimp*
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (I use more like 3/4 tsp; we love pepper!)

For the sauce:

  • 1/2 cup chili sauce (recommended: Heinz)
  • 1/2 cup ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Serve warm, at room temperature or chilled.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

*To make my life easier I purchased deveined shrimp with peels on.

15 Comments
  1. Ellen

    February 18, 2010 at 8:54 am


    What a simple recipe! This would be great as an appetizer for an event or party!

  2. Lauren

    February 18, 2010 at 9:17 am


    I definitely want to try this recipe and the horseradish sauce (I love horseradish!). Speaking of cocktail sauce and shrimp, Whole Foods has these lovely little garlic herb shrimps that you can buy already spiced up and ready to go. They are already cooked, so you can heat them up in the microwave for 2 minutes and add them to noodles to make an easy scampi. I bet they would go great with this sauce too!

  3. Danna

    February 18, 2010 at 10:11 am


    Mmm this looks delicious! I also love horseradish and shrimp. Can’t wait to try this!

  4. AllisonMN

    February 18, 2010 at 12:26 pm


    I am the same way! I absolutely love roasting and yes! grilling is sweet. I think I roast veggies about 3-4 times per week during the fall and winter, sometimes more, like cauliflower, broccoli, eggplant….

    Roasting the shrimp looks really tasty. I am going to roast those suckahs soon!

    Thanks!

  5. Estela @ Weekly bite

    February 18, 2010 at 3:20 pm


    I love how easy this recipe is!!! Shrimp is my all time favorite seafood!

  6. Cookie

    February 18, 2010 at 8:09 pm


    What a great change up from the regular shrimp cocktail! I love it!

  7. Becky

    February 19, 2010 at 8:34 am


    YUM! I love shrimp and this looks especially delicious :)

  8. Stephanie

    February 19, 2010 at 10:48 am


    I’ve wanted to make shrimp this way for a long time now…I’m just too lazy and cheap at the moment to buy good shrimp!

    Chop it up and put it in a quesidilla and I bet it’s good leftovers…if there ARE any leftovers.

  9. Gaelle@whatareyoufeedingyourkidsthesedays.com

    February 19, 2010 at 2:01 pm


    I just started roasting everything (especially vegetables which I use to only saute or boil). So much more flavor! Shrimp is next on my list! My children will love them..

  10. Deborah

    March 27, 2010 at 5:36 am


    I never forgot my favorite food expirience of all time. Charcoaled Tiger Prawns with garlic at the Pacific Ocean. I have never forgotten. It was so simple but heavenly! This looks very nice as well.

  11. Lori (All That Splatters)

    March 29, 2010 at 8:47 am


    I made this Friday night and featured it for Saturday Blog Showcase. It was delicious! Amazing how much more flavor the shrimp have when roasted. Thanks for sharing your wonderful photos and the great review of this recipe!

  12. Ellen

    April 1, 2010 at 9:54 am


    I am going to make this appetizer for an Easter get together this weekend…I’ll let you know how it turns out!

  13. Ellen

    April 5, 2010 at 4:28 pm


    Came out great, and it was so simple! The family had the shrimp platter empty in 20 minutes flat! Thanks for the recipe :)

  14. Vincenza Dupee

    July 24, 2011 at 2:00 pm


    Thanks for a great posting at http://peanutbutterandjargon.com/appetizers/roasted-shrimp-cocktail! I certainly enjoyed reading it, you might be a great author.I will make sure to bookmark your blog and will eventually come back from now on. I want to encourage one to continue your great job, have a nice holiday weekend!

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