Roasted Shrimp Cocktail


For the Shrimp:

  • 2 pounds (12 to 15 count) shrimp
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper

For the sauce:

  • ½ cup chili sauce (recommended: Heinz)
  • ½ cup ketchup
  • 3 tbsp prepared horseradish
  • 2 tsp freshly squeezed lemon juice
  • ½ tsp Worcestershire sauce
  • ¼ tsp hot sauce (recommended: Tabasco)


Preheat the oven to 400 degrees F.

For the Shrimp:

  1. Peel and devein shrimp, leaving the tails on.  
  2. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
  3. Roast for 8 -10 minutes, just until pink and firm and cooked through. 
  4. Set aside to cool


For the Sauce:

  1. Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  2.  Serve as a dip with the shrimp



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