Roasted shrimp with homemade cocktail sauce

Our roasted shrimp platter with homemade cocktail sauce is a hit at any party. Roast the shrimp in olive oil, season with salt, pepper and a squeeze of lemon juice fresh from the oven. My homemade cocktail sauce is more than just horseradish and ketchup. It’s very delicious and a perfect appetizer for New Year’s Eve.

You can’t go wrong with a classic appetizer.

Especially when it comes to shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer ticks all those boxes. Also, I make homemade cocktail sauce, so why not? It’s just as easy and so much better than buying it in the store.

Something magical happens when shrimp and cocktail sauce meet on the palate. It’s a burst of freshness and spice, with a buttery flavor that’s totally addictive. And this is exactly why if you see me at a party, you’ll never walk away from shrimp and cocktail sauce.

Both roasted shrimp and cocktail sauce are ready in minutes, making them perfect for last-minute appetizers.

To make roasted shrimp, you will need:

Shrimp – I like to use peeled and deveined shrimp with the tail on – 16/20 per pound. Olive oil – or avocado oil. Kosher Salt – Enhances the flavor of this recipe. Freshly ground black pepper – gives it a unique bite and flavor. Lemon juice – adds brightness and a subtle citrus flavor.

For homemade cocktail sauce you will need:

Ketchup – use homemade or store-bought. Prepared horseradish – adds a unique strong and spicy flavor. Freshly ground black pepper – adds bite and flavor. Garlic powder – Adds a sweeter, milder flavor than raw garlic. Onion Powder – Adds a bold onion flavor. Lemon juice – adds brightness, acidity, and subtle flavor. Sriracha – Gives a spicy, garlicky, sweet and tangy flavor. Kosher Salt – Enhances the flavor of this recipe.

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

Whisk to combine, taste, and season with kosher salt. For this recipe, I made a large batch of homemade ketchup.

Cover with plastic wrap and refrigerate until ready to eat.

Preheat oven to 425°F (or 220°C).

Divide 2 pounds of peeled and deveined (tails included!) shrimp between 2 rimmed sheet pans.

Pour half a tablespoon of olive oil (or about 1-1/2 teaspoons of olive oil) into each skillet.

Then add a few pinches of kosher salt to taste.

Then arrange the shrimp so they are not too crowded and roast on the middle rack of the preheated oven for 6 to 8 minutes. Then repeat with the second batch.

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

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

Also, as a side note, when serving, provide a small plate for your guests to discard the shrimp tails.

Soak, eat, repeat.

enjoy! If you try this Roasted Shrimp and Homemade Cocktail Sauce recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on December 28, 2018 and has been updated with clear and concise instructions, new photos, and helpful information.