A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

Roasted Shrimp with Homemade Cocktail Sauce

You can’t go wrong with a classic appetizer, especially when it’s shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer checks all of those boxes.

Every year my mom makes roasted shrimp for our family Christmas get together. However this time, I’m making homemade cocktail sauce because you just can’t bean homemade anything. Something magical happens when shrimp and cocktail sauce meet in your mouth. It’s a fresh, spicy burst that’s completely and utterly additive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.

Dipping Roasted Shrimp in Homemade Cocktail Sauce

Ps. Both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, making this the perfect last minute appetizer!

ingredients for Roasted Shrimp with Homemade Cocktail Sauce

To Make the Roasted Shrimp you will need:

  • peeled and deveined shrimp
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • lemon juice

For the homemade cocktail sauce you will need:

  • ketchup
  • prepared horseradish
  • freshly ground black pepper
  • garlic powder
  • onion powder
  • lemon juice
  • sriracha
  • kosher salt, to taste

Add ingredients for cocktail sauce into a bowl

First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.

whisk to thoroughly combine

Whisk to combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.

refrigerate until ready to use

Cover with plastic wrap and refrigerate until ready to serve.

shrimp on a sheet pan

Preheat your oven to 425℉ (or 220℃).

Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.

drizzle shrimp with extra light olive oil

season with kosher salt

Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each) and season with a few pinches kosher salt.

arrange shrimp on sheet pan

Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.

Roasted Shrimp

Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.

Roasted Shrimp with Homemade Cocktail Sauce on platter

Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.

close up of cocktail sauce and shrimp

Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.

Roasted Shrimp dipped in Homemade Cocktail Sauce

Dip, devour and repeat!

Roasted Shrimp with Homemade Cocktail Sauce

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Shrimp with Homemade Cocktail Sauce

Roasted Shrimp with Homemade Cocktail Sauce l SimplyScratch.com #shrimp #cocktail #easy #appetizer #homemade #holiday #food
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Yield: 10 servings

Roasted Shrimp with Homemade Cocktail Sauce

A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!

Ingredients

FOR THE HOMEMADE COCKTAIL SAUCE:

  • 2/3 cup ketchup
  • 2 to 4 tablespoons prepared horseradish, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 to 1 teaspoon sriracha
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • kosher salt, to taste
  • 1/2 lemon, juiced

FOR THE SHRIMP:

  • 2 pounds raw shrimp, large, peeled and deveined (thawed if frozen)
  • 1 tablespoon olive oil, extra light, plus more if needed
  • 2 pinches kosher salt, generous
  • black pepper, freshly ground
  • 1/2 lemon, juiced

Instructions 

FOR THE COCKTAIL SAUCE:

  • In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.

FOR THE SHRIMP:

  • Preheat your oven to 425℉ (or 220℃).
  • Next, divide the shrimp among two metal, rimmed baking sheets.
  • Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.
  • Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.
Serving: 5shrimp, Calories: 100kcal, Carbohydrates: 7g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 754mg, Potassium: 179mg, Fiber: 1g, Sugar: 4g, Vitamin A: 249IU, Vitamin C: 7mg, Calcium: 57mg, Iron: 1mg

white platter of Roasted Shrimp with Homemade Cocktail Sauce