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Ina Garten Roasted Shrimp Cocktail

Ina Garten Roasted Shrimp Cocktail - recipe card

Succulent shrimp roasted with a touch of olive oil and seasoned simply, then served with a zesty homemade cocktail sauce. This elegant appetizer is effortless yet impressive, perfect for entertaining.

Ingredients

Scale
  • 1 pound large shrimp (16–20 count), peeled and deveined, tails left on
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the cocktail sauce:
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (such as Tabasco), optional
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Pat the shrimp dry with paper towels; this helps them roast rather than steam. In a bowl, toss the shrimp with olive oil, kosher salt, and black pepper until evenly coated.
  3. Arrange the shrimp in a single layer on the prepared sheet pan, spacing them apart so they cook evenly.
  4. Roast for 8 to 10 minutes, until the shrimp are pink, opaque, and just firm to the touch. Avoid overcooking, which makes them rubbery.
  5. While the shrimp roast, make the cocktail sauce: in a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and salt. Taste and adjust seasoning.
  6. Transfer the roasted shrimp to a serving platter. Serve warm or at room temperature with the cocktail sauce on the side for dipping.

Notes

Storage: Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Freezing is not recommended for the shrimp as it alters texture; the sauce can be frozen for up to 1 month. Reheating: Gently reheat shrimp in a 300°F (150°C) oven for 3-5 minutes, or enjoy cold.

Nutrition

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