Roasted shrimp cocktail is an absolute classic with just the right amount of spin to make it exciting again. Not to mention you can customize it however you like. Here we’ve used lots of lemon and pepper, but you could customize in a number of ways. Try using old bay, garam masala or other spice blend in place or in addition to the lemon.
1 pound extra-large shrimp, shelled with tails left on
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon grated lemon zest
1 lemon, cut into wedges, for serving
Cocktail sauce, for serving
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Toss the shrimp with olive oil, salt, pepper, and the lemon zest. Tumble shrimp onto the baking sheet and spread into one layer. (If you are doubling this recipe, you may need two baking sheets. Try to leave some space between each shrimp).
Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Serve with lemon wedges and cocktail sauce on the side.