Shrimp with Kitchen-made Cocktail Sauce, Roasted Style

A platter of Roasted Shrimp with Kitchen-made Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my kitchen-made cocktail sauce is so much more than simply horseradish and ketchup. SO savory and the dependable appetizer for your New Years Eve!

You can’t go wrong with a familiar appetizer!

Especially when it’s shrimp. Bonus points if it’s unfussy. And this roasted shrimp appetizer checks all of those boxes. Plus I’m making from-scratch cocktail sauce because why not? It’s simply as unfussy and so much better than store-bought.

There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.

And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the reliable last minute appetizer!

To Make the Roasted Shrimp gather:

• shrimp – I like to use tail-on, peeled and deveined shrimp – 16/20 per pound.
• olive oil – Or avocado oil.
• kosher salt – Enhances the flavors of this method.
• freshly ground black pepper – Lends distinct bite and flavor.
• lemon juice – Adds brightness and subtle citrus flavor.

For the kitchen-made cocktail sauce set out:

• ketchup – Use kitchen-made or store-bought.
• prepared horseradish – Adds a distinct strong and spicy flavor.
• freshly ground black pepper – Lends bite and flavor.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends bold oniony flavor.
• lemon juice – Adds brightness, acidity and subtle flavor.
• sriracha – Lends spicy, garlicky, sweet, and tangy flavor.
• kosher salt – Enhances the flavors in this dish.

First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.

Whisk to combine and taste test, seasoning with kosher salt to taste. For this dish, I made a batch of my kitchen-made ketchup.

Cover with plastic wrap and refrigerate until ready to serve.

Preheat your oven to 425℉ (or 220℃).

Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.

Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.

Then season with a few pinches kosher salt.

Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.

Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.

Finally, serve the roasted shrimp at room temperature or chilled with a bowl of kitchen-made cocktail sauce.

Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.

Dip, devour and repeat!

Enjoy! And if you give this Roasted Shrimp with Kitchen-made Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!