make tons of Shrimp Cocktail. Why? Because people love it. I love it. When you serve shrimp cocktail, every last piece gets eaten, every time. People. Love. Shrimp. Cocktail.
But I take issue with the quality of most of the shrimp cocktail that is out there being served. Water logged, flavorless, excuses for shrimp are not how this delicate seafood should be served. Shrimp Cocktail should be meaty, dry, and slightly briny. It should have tons of flavor all on its own. It should not be wet, and without flavor like those horrid shrimp rings at the grocery store- those just hurt my soul.
It’s very easy to take Shrimp Cocktail to a whole other level, so why not do it? All it takes is good quality shrimp and this recipe.
One of the most delicious Shrimp Cocktail recipes out there is Alton Brown’s The Shrimp Cocktail. It’s truly fabulous, but it requires a brine bath which adds extra ingredients, time and steps.
Since we’re not looking for any more work than necessary when cooking, I rarely make Alton’s recipe and instead I recommend Ina’s Garten’s Roasted Shrimp Cocktail. It couldn’t be easier and is equally as satisfying.
Roasting shrimp elevates the flavor of the shrimp and brings this simple, classic dish to a whole new level!
- 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
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.
These can be made up to a day in advance. Store in a glass, air tight container.