This recipe is fast, flavorful, and incredibly versatile. Roasting shrimp enhances their natural sweetness while keeping them tender and juicy. The homemade cocktail sauce adds a zesty kick that perfectly complements the shrimp. It’s ideal for entertaining, holiday platters, or even a quick weeknight treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted shrimp: large shrimp, peeled and deveined olive oil garlic powder paprika salt black pepper lemon juice
For the cocktail sauce: ketchup prepared horseradish lemon juice Worcestershire sauce hot sauce (optional) salt black pepper
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Arrange the shrimp in a single layer on the prepared baking sheet.
Roast for 8–10 minutes, or until the shrimp are pink, opaque, and cooked through.
Remove from the oven and drizzle with fresh lemon juice. Let cool slightly.
In a small bowl, mix together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper until well combined.
Chill the cocktail sauce in the refrigerator for at least 10 minutes to allow the flavors to meld.
Serve the roasted shrimp warm or chilled with the cocktail sauce on the side.
Add Old Bay seasoning for a classic seafood flavor. Grill the shrimp instead of roasting for a smoky taste. Use lime juice instead of lemon for a citrus twist. Add a pinch of cayenne pepper for extra heat. Serve over a salad or pasta for a more filling meal.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Keep the cocktail sauce refrigerated separately for up to 1 week. Reheat shrimp gently or enjoy them cold; avoid overcooking when reheating to maintain tenderness.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
How do I know when shrimp are done?
They turn pink and opaque and curl into a loose “C” shape.
Can I make the cocktail sauce ahead of time?
Yes, it can be made a day in advance and stored in the fridge.
What size shrimp works best?
Large or extra-large shrimp are ideal for roasting.
Can I peel the shrimp after cooking?
It’s best to peel them before cooking for easier eating.
Is this recipe spicy?
It can be adjusted—omit hot sauce for a milder version.
Can I air fry the shrimp?
Yes, cook at 400°F for about 6–8 minutes.
What can I serve with this dish?
Crusty bread, salad, or rice pair well.
Can I use bottled cocktail sauce?
Yes, but homemade gives a fresher, more vibrant flavor.
How do I keep shrimp from drying out?
Avoid overcooking and keep a close eye on them while roasting.
Conclusion
Roasted Shrimp with Homemade Cocktail Sauce is a quick and impressive dish that delivers big flavor with minimal effort. Whether served as an appetizer or a light meal, it’s a reliable crowd-pleaser that’s both fresh and satisfying.
This Roasted Shrimp with Homemade Cocktail Sauce is a quick and easy seafood recipe featuring juicy oven-roasted shrimp seasoned to perfection and served with a bold, tangy cocktail sauce. Perfect as an appetizer or light meal, this shrimp recipe is packed with flavor and ready in just 20 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Appetizer
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
For the roasted shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the cocktail sauce:
½ cup ketchup
2 tbsp prepared horseradish (adjust to taste)
1 tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp hot sauce (optional)
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Arrange shrimp in a single layer on the baking sheet.
Roast for 8–10 minutes, until shrimp are pink, opaque, and cooked through.
Remove from oven and drizzle with fresh lemon juice. Let cool slightly.
In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper. Mix well.
Chill cocktail sauce for at least 10 minutes before serving.
Serve shrimp warm or chilled with cocktail sauce on the side.
Notes
Do not overcook shrimp—they cook quickly and can become rubbery.Pat shrimp dry before seasoning for better roasting.Adjust horseradish and hot sauce to control spice level.Serve with lemon wedges for extra freshness.
