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!
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. Plus I’m making homemade cocktail sauce because why not? It’s just as easy and so much better than store-bought.
There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.
And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the perfect last minute appetizer!
To Make the Roasted Shrimp you will need:
- shrimp – I like to use tail-on, peeled and deveined shrimp – 16/20 per pound.
- olive oil – Or avocado oil.
- kosher salt – Enhances the flavors of this recipe.
- freshly ground black pepper – Lends distinct bite and flavor.
- lemon juice – Adds brightness and subtle citrus flavor.
For the homemade cocktail sauce you will need:
- ketchup – Use homemade or store-bought.
- prepared horseradish – Adds a distinct strong and spicy flavor.
- freshly ground black pepper – Lends bite and flavor.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends bold oniony flavor.
- lemon juice – Adds brightness, acidity and subtle flavor.
- sriracha – Lends spicy, garlicky, sweet, and tangy flavor.
- kosher salt – Enhances the flavors in this recipe.
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 combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.
Cover with plastic wrap and refrigerate until ready to serve.
Preheat your oven to 425℉ (or 220℃).
Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.
Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.
Then season with a few pinches kosher salt.
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.
Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.
Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.
Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.
Dip, devour and repeat!
Enjoy! And if you give this Roasted Shrimp with Homemade Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Shrimp with Homemade Cocktail Sauce
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.
Notes
This recipe was originally posted on December 28th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
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