Forget poaching and try this easy roasted shrimp cocktail. Instead of poaching, quickly roast shrimp in a hot oven until sweet and tender. Jump to the Easy Roasted Shrimp Cocktail Recipe or read on to see our tips for making it.
This is our favorite shrimp cocktail recipe. Instead of poaching, we quickly roast shrimp with salt, pepper and lemon in a hot oven until sweet and tender. It’s perfection and so simple.
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Use Your Oven to Make the Best Shrimp
This 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 a mixture of chili powder, cumin and spice would completely transform it into something deliciously different.
This recipe is a three-part process:
- Toss peeled and deveined shrimp (nice big shrimp are best) with the tails left on with some olive oil, salt, freshly ground black pepper and lemon zest.
- Line them up on a baking sheet with some space between them.
- Roast for 5 to 10 minutes or until the shrimp are pink, firm and cooked through.
You can serve this however you like — we’re partial to serving with extra lemon wedges and regular cocktail sauce spiced up a little with extra horseradish. Warm, room temperature and cold all work — so making this ahead of time is a perfectly fine thing to do.
One note, if you plan on serving this at a party, you really don’t want to leave the shrimp out for more than 4 hours for safety so think about serving it in batches. Serve half in the beginning and keep the rest in the fridge.
Don’t forget that you can customize the flavors as you like — tossing with a little Sriracha and honey before roasting would be lovely. You could also use your favorite spice blend — old bay and garam masala are perfect. It’s all up to you.
**A Note about grilling: If you’re not in the mood to turn on your oven, try grilling the shrimp instead. Threading the shrimp onto skewers that have been soaked in water for a few minutes makes this extra easy.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
Recipe updated, originally posted December 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Ridiculously Easy Roasted Shrimp Cocktail Recipe
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.
You Will Need
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.
Adam and Joanne's Tips
- Grilled Shrimp Cocktail: If you’re not feeling like turning on the oven, try grilling the shrimp instead of roasting. Skewers make this extra easy. First, soak wooden or bamboo skewers in water for 30 minutes or so then thread the shrimp on to them. Grill over medium heat until pink, firm and cooked through, 4 to 5 minutes on each side.
- We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did not include cocktail sauce.