The Secret to Better Shrimp Cocktail? Roast It.
I make a lot of shrimp cocktail. Why? Because people go nuts for it. Every time I serve it—whether it’s a big party or a cozy dinner—it disappears. Fast. Shrimp cocktail is always the first thing gone. People just love it.
But here’s the thing: most shrimp cocktail out there is… sad. You know the kind I’m talking about. Cold, soggy, watery shrimp rings from the grocery store that taste like absolutely nothing. They hurt my soul a little.
Shrimp cocktail should be meaty, dry, and briny—full of natural flavor, even before you dip it into that zippy cocktail sauce. It should taste like the ocean, not like it came from the back of a freezer aisle.
It’s surprisingly easy to elevate shrimp cocktail from forgettable to unforgettable. You don’t need a complicated brine or a fancy setup—just good-quality shrimp and a hot oven.
Why Roasted Shrimp Cocktail?
I adore Alton Brown’s Shrimp Cocktail recipe. It’s rich, complex, and has great texture thanks to the brining step. But honestly? It’s a lot. The brine, the rinse, the drying—it’s better suited for small batches for an small gathering or special occasion.
For a crowd (or just a quicker prep), I always turn to Ina Garten’s Roasted Shrimp Cocktail, featured in both Back to Basics and Cook Like a Pro. It’s simple, foolproof, and wildly delicious.
Pro Tips:
- Source good shrimp.
- Don’t overcook the shrimp! Shrimp come in different sizes so 8 minutes is a guide. Adjust accordingly based on size and remove from oven when just cooked through.
- Don’t underestimate the importance of a good cocktail sauce. Serve with extra horseradish on the side for those who like it spicy.
- Garnish with chopped parsley or chives to add some color to the plate.
Explore More shrimp cocktail recipes!
Roasted Shrimp Cocktail
Ingredients
- 2 lbs 12 to 15-count shrimp
- 1 tbs olive oil
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 lemon
- your favorite cocktail sauce
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. (Or take ’em off if you prefer!)
- Toss them in a bowl with the Olive Oil, Salt & Pepper. Spread them in a single layer on a sheet pan.
- Roast for about 8 minutes, flipping once, just until pink and firm and cooked through. Set aside to cool.
- Serve with lemon wedges and your favorite cocktail sauce.
