Oven-Roasted Shrimp Cocktail with Old Bay
Oven-roasted shrimp cocktail is a modern twist on the classic appetizer, offering a warm, flavorful alternative to traditional chilled shrimp. This dish is a balance of simplicity and sophistication, perfect for entertaining or enjoying as a light meal. The shrimp are perfectly seasoned with Old Bay and roasted to enhance their natural sweetness, while the homemade cocktail sauce adds a zesty, tangy kick. Gluten-free, dairy-free.*If you buy peeled and deveined shrimp at the store, the prep time is reduced significantly!
Servings: 8 servings
Calories: 147kcal
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.
Nutrition
Serving: 4-6 shrimp (or a ¼ lb of shrimp) and 2-3 Tbsp cocktail sauce | Calories: 147kcal | Carbohydrates: 10g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 952mg | Potassium: 190mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 0.5mg
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