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