Not Your Average Shrimp Cocktail Recipe
I don’t know a single person who doesn’t love a classic shrimp cocktail, but have you ever thought to roast the shrimp first? This oven-roasted shrimp cocktail is a celebration of the traditional dish, but enhanced with a deeper flavor (shout out to Old Bay for joining the party lineup!) and a crisp exterior which only results from roasting. Don’t worry, the shrimp are still tender and plump!
Since we’re jazzing things up a bit, why not switch out traditional shrimp cocktail sauce for one spiked with gin?! It’s not boozy, but it does add a really lovely floral note to the seafood sauce.
Why I love this recipe
- Texture! The shrimp are tender and juicy with a slight crispness from roasting.
- Old Bay! The Old Bay seasoning imparts a smoky, savory note, complementing the shrimp’s natural sweetness.
- Quick and easy sauce! The cocktail sauce is bold and vibrant, with layers of spice, tang, and a hint of citrus, making each bite an explosion of flavor.
For more quick and easy shrimp recipes, try my Cilantro lime shrimp, steamed Old Bay shrimp, or Cajun shrimp and grits (perfect for brunch!) next!
What You’ll Need
- Shrimp: Be sure to use raw shrimp for this recipe! And it’s important to note what size shrimp you’re buying to ensure proper cook time.
- Olive oil, Old Bay seasoning, and kosher salt, for seasoning the shrimp before roasting.
- Cocktail sauce ingredients: Ketchup, chili sauce, prepared horseradish, fresh lemon juice, hot sauce, gin (optional), and Worcestershire sauce. If you don’t have chili sauce, you can simply omit and add additional horseradish.
Tie it all together by serving with a garnish of fresh chopped parsley and lemon wedges.
Ingredient Substitutions
- Using frozen shrimp are totally fine, just be sure they are fully thawed and patted dry before seasoning.
- If you don’t have Old Bay (which I highly suggest investing in, because it pairs so well with seafood, especially shellfish), you can substitute with a mix of paprika, garlic powder, onion powder, and a pinch of Cayenne.
- Feel free to omit the gin from the cocktail sauce. It adds a subtle botanical note, but is of course not necessary.
Directions
Roasted shrimp with Old Bay could not be simpler to make at home!
- Prepare the shrimp: They need to be peeled and deveined. You can save time by buying shrimp that have already been cleaned, but if not, it’s easy enough to do at home.
- Season the shrimp: Once cleaned, pat dry, then place on a sheet pan, then drizzle with olive oil and season with Old Bay and kosher salt.
- Roast the shrimp in an oven preheated to 425°F (218°C). For jumbo shrimp, this will take 6-8 minutes. You really don’t want to overcook them, so keep a close eye on them!
- Make the gin cocktail sauce. I like this twist on the classic with gin added, but you can omit it if you want. Refrigerate until needed.
- Enjoy! Serve the shrimp warm or chilled with a sprinkle of parsley and lemon wedges.
Ari’s Best Tips!
- Uniform size: Use shrimp of similar size to ensure even cooking.
- Don’t overcook! Shrimp cook quickly, so check for doneness after 6 minutes. And note that the cook time is dependent on the size of the shrimp, so adjust accordingly if using smaller or larger shrimp.
- Make homemade cocktail sauce! It really is so much better than store-bought!
Make-Ahead and Store
- To make-ahead: The shrimp can be roasted up to 1 day in advance and served chilled. Prepare the sauce up to 3 days ahead, then store in a refrigerator.
- Leftovers and storage: Leftover shrimp can be kept in an airtight container in a fridge for up to 2 days. Keep the sauce in a separate container. Do not reheat shrimp, as they’re likely to overcook (and nobody wants rubbery shrimp!)
I do not recommend freezing, as it can alter the shrimp’s texture and flavor.
Serving Suggestions
Serve oven roasted shrimp cocktail as part of a larger dinner menu. Or add it to a seafood platter with oysters and mignonette, crab, and smoked salmon. For a second shrimp dish that is just as easy and always a crowd-please, try this roasted oregano shrimp with parmesan–crunchy and delicious!Yum!
Wine Pairing!
If you’re looking to enjoy shrimp cocktail with wine, I’d recommend a glass of something sparking to begin, such as Prosecco or (if you prefer red) a chilled Lambrusco.
Otherwise, try it with a crisp Picpoul de Pinet or Pinot Gris.
A total crowd-pleaser and far more interesting than your average boiled or steamed shrimp cocktail. Be sure to give this a try and let me know what you think!
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Oven-Roasted Shrimp Cocktail with Old Bay
Equipment
Ingredients
For the shrimp
- 2 lbs raw jumbo shrimp (11 to 15 count), peeled and deveined, tails left on
- 2 Tbsp olive oil
- 1 tsp Old Bay seasoning
- ¼ tsp kosher salt
- 1 Tbsp fresh parsley, finely chopped (or tarragon, which I personally prefer)
- Lemon wedges, for serving
- Gin cocktail sauce or your favorite cocktail sauce recipe
For the gin cocktail sauce
- ½ cup Ketchup
- ¼ cup Heinz chili sauce
- 2 Tbsp prepared horseradish
- 1 Tbsp fresh lemon juice, from half a small lemon
- 3-4 dashes hot sauce, such as Tabasco
- 1 tsp gin
- ½ tsp Worcestershire sauce
Instructions
- Prepare the shrimp. Preheat an oven to 425°F (218°C). Place the shrimp on a sheet pan, then drizzle with 2 Tbsp olive oil, 1 tsp Old Bay, and ¼ tsp kosher salt.
- Roast the shrimp. Transfer to the oven and cook for 6-8 minutes, or until the shrimp turn pink and are fully cooked. Cook time is very much dependent on the size of the shrimp you're using. While the shrimp cook, make the sauce.
- Make cocktail sauce. Combine ½ cup Ketchup, ¼ cup chili sauce, 2 Tbsp horseradish, 1 Tbsp fresh lemon juice, 3-4 dashes of hot sauce, 1 tsp gin, and ½ tsp Worcestershire sauce in a bowl. Whisk to combine, then refrigerate until needed.
- Serve warm or cold! The shrimp can be enjoyed immediately or chilled for later. Serve with a sprinkle of chopped parsley, lemon wedges, and the cocktail sauce. Enjoy!
Notes
- Shrimp size: If you use extra-large shrimp (smaller than jumbo), reduce the cook time by 1-2 minutes. If you use colossal shrimp (larger than jumbo), you may need to increase the cook time by 1-2 minutes.
- You absolutely must use raw shrimp, no exceptions!
- Make-ahead: Shrimp can be roasted up to 1 day in advance and served chilled. The sauce can be prepared up to 3 days in advance, then refrigerated.
- Store: Leftover shrimp should be enjoyed within 2 days. Refrigerate in an airtight container until needed. Store the cocktail sauce separately.
- I do not recommend freezing shrimp cocktail, especially if the shrimp were previously frozen and thawed before cooking. The texture of the shrimp will be altered, and not for the better.
- Prefer no alcohol? Make my standard cocktail sauce recipe instead.
Let us know your thoughts!