Gone are the days of rubbery, over boiled, bland, boring shrimp cocktail that needs to be smothered in sauce. Say hello to flavorful, spicy Roasted Garlic Shrimp Cocktail.
Roasted Shrimp Cocktail
I am a huge seafood lover, as most of you know. There are stories of me going back to the all-you-can-eat shrimp bar several times when I was 8 or 9 years old. Shrimp cocktail is usually served as a very popular appetizer, however, I would eat it as a meal until I would explode.
When I started making it at home for myself I always boiled it. It was ok, never quite like the restaurant. It usually came out a little rubbery with very little flavor.
All this changed one day when I saw Ina Garten roast it in the oven! Game changer! This took shrimp to the next level.
- Shrimp – fresh or frozen
- Olive oil
- Spices – Garlic (and lots of it!) Oregano, Thyme and Old Bay Seasoning
- Homemade Cocktail sauce (recipe below)
SIZES OF SHRIMP
There are many choices of shrimp to choose from, but how do you know how big the shrimp you are buying will be? If the shrimp is being purchased in a bag, there will be a “count” on the package. This count tells you the number of shrimp you will be getting per lb. For example:
- Extra Large: 26-30 or 26-30 shrimp per pound
- Extra Jumbo: 16-20 or 16 to 20 shrimp per pound
- Colossal: 13-15 or 13 to 15 shrimp per pound.
How to Roast Shrimp
- Line a baking sheet with aluminum foil, parchment paper or a Silpat (for easy clean up)
- Combine the olive oil and spices in a small bowl – add the shrimp and toss
- Place on the baking sheet and roast for 10 minutes
- Chill in the fridge and serve with homemade cocktail sauce
Be sure to grab some napkins – these shrimp have loads of seasonings and garlic attached to them.
Here are some other appetizers to serve alongside these delicious shrimp for your next holiday party or casual game day:
- Garlic and Chive Jalapeno Poppers
- New York Style Garlic Knots
- Air Fryer Cauliflower Bites
- Layered Hummus with Roasted Red Peppers and Feta
ROASTED GARLIC SHRIMP COCKTAIL
Like this recipe? Pin it to your APPETIZER board!
- 1 Pound Shrimp, peeled and deveined leaving tail on
- 2 Tablespoons Olive oil
- 2 Tbsp. Lemon juice
- 2 teaspoons Garlic, minced (2 garlic cloves)
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ¼ teaspoon Old Bay Seasoning
- Sea Salt and Black pepper to taste
FOR THE SHRIMP:
- Preheat the oven to 400° F.
- Peel and devein the shrimp leaving the tails on.
- Whisk the oil and spices to a medium bowl and add the shrimp. Toss to coat.
- Line a large baking sheet with foil, parchment or a Silpat. Place the shrimp in a single layer.
- Roast for 8 – 10 min or until the shrimp turn pink. Place in the refrigerator until completely chilled.
FOR THE COCKTAIL SAUCE:
- ½ Cup Ketchup
- 3 Tablespoons Horseradish
- 1 teaspoon Freshly squeezed lemon juice
- ½ teaspoon Worcestershire sauce
- 1 teaspoon Brown sugar (optional)
Mix all ingredients together in a small bowl and refrigerate until ready to use.