Shrimp Cocktail Recipe with the Best Sauce
Total Time
30 mins
Prep Time
22 mins
Cook Time
8 mins
Rating
4.98 out of 5 stars
(138)
Ingredients
10 servings
- 2 lbs raw shrimp, 16-20 ct, peeled and deveined with tail-on
- 1 1/2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon, cut into 4 wedges to serve (optional)
- 1/2 cup ketchup
- 1/2 cup mild chili sauce, we like Heinz
- 3-4 Tbsp prepared horseradish, or add to taste
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste. Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.
Step 4
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Chef's notes
If using smaller 18-25 count shrimp, roast 6–7 min
