Roasted Shrimp Cocktail with Horseradish Sauce

I heard numerous raves on this recipe from Ina Garten, and after trying it a few nights ago, I can understand why. The shrimp have a delicious flavor, and aren’t rubbery or water logged like traditional shrimp cocktails. The sauce starts from a bottle, but is given extra zip and flavor with a few simple additions.


Roasted Shrimp:

  • 2 pounds (12 to 15-count) Shrimp
  • 1 Tbsp Olive Oil
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground

Horseradish Sauce:

  • ½ cup Chili Sauce (recommended: Heinz)
  • ½ cup Ketchup
  • 3 Tbsp Prepared Horseradish
  • Juice of ½ a Lemon
  • ½ tsp Worcestershire Sauce
  • ¼ tsp Tabasco


Roasted Shrimp:

  1. Preheat the oven to 400.
  2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

Horseradish Sauce:

  1. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

3 thoughts on “Roasted Shrimp Cocktail with Horseradish Sauce

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