The only way we cook shrimp for cocktail shrimp is by roasting. Instead of poaching, we roast shrimp with salt, pepper, and lemon in a hot oven until sweet and tender. Serve with lemon slices, cocktail sauce, and tartar sauce. Our shrimp cocktail recipe is quick and easy, and the method guarantees the shrimp is tender and flavorful. For more shrimp recipes, see our Cajun shrimp, sesame ginger shrimp marinade, and this incredible shrimp salad!
Key Ingredients
Shrimp: Use fresh, high-quality jumbo or large shrimp. I keep the tails on, making it easier to dip them into the sauce. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel. Olive Oil: I prefer roasting the shrimp with olive oil or avocado oil for their flavor. I save my extra-virgin olive oil for other recipes since it has a lower smoke point. Lemon: For an extra layer of flavor, grate some lemon zest with a microplane and toss it with the shrimp before roasting. You can then use the rest of the lemon for serving! Salt and Pepper: I season generously with salt and pepper, but feel free to add more flavor with your favorite spice blends. Our Cajun seasoning is a particular favorite in my household, but Old Bay, other seafood blends, and even garam masala would be lovely.
How to Make Shrimp Cocktail
To make our roasted shrimp cocktail, pat the shrimp dry with a paper towel (especially if you have thawed frozen shrimp). Then, toss them with oil, lemon zest, salt, and pepper. Spread the seasoned shrimp onto a baking sheet, then roast for 5 to 10 minutes or until the shrimp are pink, firm, and cooked through. Serve hot or chilled with your favorite dipping sauce. I also use this shrimp for adding to salads and grain bowls. Some of my favorites are this Greek salad, orzo salad, and this quinoa black bean salad. 1 tablespoon olive oil or avocado oil 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1 teaspoon grated lemon zest 1 lemon, cut into wedges, for serving Cocktail sauce or tartar sauce, for serving 2Pat the shrimp dry, then toss with oil, salt, pepper, and lemon zest in a bowl. 3Place the shrimp on the baking sheet in one layer. Try to leave some space between each shrimp. (If you are doubling this recipe, you may need two baking sheets.) 4Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. 5Serve with lemon wedges, cocktail sauce, or tartar sauce on the side.
