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Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

I wanted something quick and easy to serve for dinner so I decided to finally try Ina Garten’s roasted shrimp cocktail. I simply seasoned the shrimp with a drizzle of olive oil then some sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for less than 10 minutes and served them with a sauce made from a combination of ketchup and wasabi horseradish that my sister Dana got me hooked on a few years ago. The shrimp were tender, delicious, and so tasty dipped in the sauce! This dish was a HUGE hit with the whole family and I will be making it again soon.

How to Make Roasted Shrimp Cocktail

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Make the sauce by combining the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside to allow flavors time to mingle.

Prepare the shrimp by peeling and deveining the shrimp, making sure to leave the tails on.

Drizzle the shrimp with olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through.

Place onto a serving tray and serve immediately with the prepared sauce. Enjoy.

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Ina Garten

Equipment

Ingredients

Sauce:

  • ¼ cup of Ketchup
  • Wasabi Horseradish to taste (I used 2-3 tsp)

Roasted Shrimp:

  • 1 lb of frozen shrimp thawed
  • 2 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste

Instructions

  • Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  • Make the sauce by combining the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside to allow flavors time to mingle.
  • Prepare the shrimp by peeling and deveining the shrimp, making sure to leave the tails on.
  • Drizzle the shrimp with olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Place into the oven and roast for 8-10 minutes or until cooked through.
  • Place onto a serving tray and serve with the prepared sauce. Enjoy.
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20 Comments

  1. There is a recipe from Ina Garten that has bern on my radar for some time. Thanks for the timely reminder.It just sounds so delicious roasting the shrimp.

  2. Sounds like a great way to cook the shrimp but boy talk about having blinders on – I would have never considered anything but chilled shrimp for shrimp cocktail – duh.

  3. Our friend Greg always brings shrimp cocktail to Thanksgiving dinner, but your cocktail sauce looks like something I might have to offer today!

  4. How funny, I just made these for the first time tonight too. Only about half made it to shrimp cocktail. They’re delicious right out of the oven too!

  5. On any of your shrimp recipes, what change in cooking time must i make if i use PRECOOKED Jumbo Shrimp that is frozen?